Chicken breast marinated in spicy Nashville seasoned buttermilk, fried and brushed with an oil blend spiked with Frank's RedHot® Nashville Hot Seasoning, and served on a bun with mayonnaise, lettuce, and dill pickles.
Ingredients
- 2 cups buttermilk
- 2 tablespoons Nashville Hot Seasoning
- 1 pound chicken breast portions, 1/2-inch thick, 4 oz
- 2 cups flour, all-purpose
- 1 teaspoon salt
- 1/2 teaspoon Black Pepper, Shaker Grind
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1 cup fryer oil very warm
- 1/4 cup Nashville Hot Seasoning
- 2 each eggs
- 4 each brioche buns, lightly buttered, if desired
- 1/3 cup mayonnaise
- 8 each lettuce leaves
- 12 each dill pickle chips
Nutrition Information
(per serving)
Chicken breast marinated in spicy Nashville seasoned buttermilk, fried and brushed with an oil blend spiked with Frank's RedHot® Nashville Hot Seasoning, and served on a bun with mayonnaise, lettuce, and dill pickles.
Key products
Instructions
Prep
- In a bowl, combine buttermilk and 2 tablespoons Frank's RedHot® Nashville Hot Seasoning, whisking to blend well. Add chicken, turning to coat. Refrigerate 6 hours or overnight.
- In a bowl, combine flour, salt, pepper, garlic powder and onion powder. Whisk well and hold at room temperature.
- Drain breast portions, reserving buttermilk for second breading. Dredge chicken in seasoned flour, pressing to create a thick coating. Place on parchment lined sheet tray.
- In a bowl, whisk eggs. Add the reserved buttermilk mixture. Dip each breaded breast into the buttermilk egg wash, then dredge in second coat of flour, packing well. Return to sheet tray. Hold refrigerated for service.
- In a separate heat-safe bowl, combine fryer oil and 1/4 cup Nashville Hot Seasoning. Whisk well to blend. Hold hot for service.
Service
- Set fryer to 350°F. For each serving, fry one breaded chicken portion for 2 1/2 minutes or to an internal temperature of 165°F.
- Toast bun. Brush hot cooked chicken generously with Nashville Hot seasoned oil. Place chicken on bottom bun, top with 3 pickle chips and 2 lettuce leaves. Spread top half of bun with 1 1/2 tablespoons of mayonnaise to top sandwich. Serve immediately.
