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
Procedure
Prep
- In a bowl, combine buttermilk and 2 tablespoons (30 ml) 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 (60 ml) Nashville Hot Seasoning. Whisk well to blend. Hold hot for service.
Service
- Set fryer to 350°F (180°C). For each serving, fry one breaded chicken portion for 2 1/2 minutes or to an internal temperature of 165°F (75°C).
- 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 (22ml) of mayonnaise to top sandwich. Serve immediately.
CHEF's TIP!
Because oil and seasoning separates slightly, whisk seasoned oil well before brushing or dipping chicken. If operationally feasible, bread chicken once prior to the meal period and as ordered dip in the buttermilk egg wash and pack in breading the second time. Excess seasoned flour should be sifted frequently.
- NUTRITION INFORMATION (per serving)
- Calories: 1210
- Sodium: 1895
- Carbohydrates: 77
- Protein: 41
- Fiber: 2
