Nashville Style Hot Chicken Sandwich

Crispy chicken breast with rosemary hot sauce, dill crema, apple coleslaw and dill pickle chips on a sesame seed bun.

By: Mathew Plank, Signature Chef

Prep Time: 8 hours and 8 to 10 minutes
Cook Time: 15 to 20 minutes

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

Pickle Brine:
½ cup water
¾ teaspoon granulated sugar
¾ teaspoon Kosher salt
¾ teaspoon sweet pickle relish
½ teaspoon finely chopped fresh garlic cloves
½ cup pickle juice
1 small bay leaf
¼ teaspoon whole black peppercorns

Sweet Pickle Chicken Breast:
4 (5 ounce) boneless and skinless chicken breasts or 1 ¼ pounds boneless and chicken breast cut into 4 equal size pieces
1 cup prepared pickle brine

Coleslaw with Apples:
2 Tablespoons mayonnaise
2 Tablespoons sour cream
1 ½ teaspoons red wine vinegar
1 ½ teaspoons pure maple syrup
½ teaspoon Dijon mustard
½ teaspoon poppy seed
½ teaspoon lemon juice
½ teaspoon Kosher salt
1/8 teaspoon ground black pepper
¾ teaspoon canola oil
1 1/3 cups thinly sliced green cabbage
2/3 cups thinly sliced red cabbage
1 Tablespoon thinly sliced green onions
2 Tablespoons thinly sliced red bell peppers
2 Tablespoons thinly sliced green bell peppers
1/3 cup shredded carrots
½ small red delicious apples, thinly sliced

Dill Crema:
1/8 teaspoon lemon juice
3 Tablespoons sour cream
1 Tablespoon heavy whipping cream
1/8 teaspoon dried dill weed
1/8 teaspoon finely chopped fresh garlic cloves
1 pinch ground black pepper
1 pinch Kosher salt

Rosemary Garlic Hot Sauce:
1/3 cup red hot cayenne pepper sauce
¾ teaspoon chopped fresh garlic cloves
¼ teaspoon chopped fresh rosemary
2 Tablespoons unsalted butter, cut into cubes

Nashville Style Hot Chicken Sandwich:
½ cup all-purpose flour
Oil for deep fat frying
12 dill pickle chips
4 (4.5-inch) sesame seed hamburger buns

Allergens:

Eggs, Gluten, Milk, Mustard, Sesame, Soy, Wheat

Nutritional Information

Directions:

To Prepare Pickle Brine:
In a medium saucepan, combine water, sugar, salt, relish, garlic, pickle juice, bay leaf and peppercorns. Bring to a boil over medium-high heat. Reduce heat and simmer for 4 minutes until salt and sugar are dissolved. Remove from heat. Strain liquid. Cool to room temperature. Cover, and place in refrigerator until ready to use.
To Prepare Sweet Pickle Chicken Breast:
Place chicken between two sheets of plastic wrap. Butterfly to an even thickness. In a stainless-steel bowl, add chicken to marinade. Combine to evenly coat. Cover with plastic wrap. Place in refrigerator for at least 8 hours to brine. Drain and discard excess brine when ready to cook.
To Prepare Coleslaw with Apples:
Combine mayonnaise, sour cream, red wine vinegar, maple syrup, Dijon mustard, poppy seeds, lemon juice, salt, pepper and oil for dressing. Whisk until well-blended. Combine green and red cabbage, green onions, red and green peppers, carrots, apples and dressing. Toss to evenly coat. Cover, and place in refrigerator until ready to use.
To Prepare Dill Crema:
In a stainless-steel bowl, combine all ingredients. Mix until well-blended. Cover, and place in refrigerator until ready to use.
To Prepare Rosemary Garlic Hot Sauce:
In a small saucepan, combine red hot cayenne pepper sauce, garlic and rosemary. Bring to a simmer over low heat. Reduce heat to low and let steep for 5 minutes. Slowly incorporate butter cubes using a wire whisk until butter is melted. Strain hot sauce. Serve warm.
To Prepare Nashville Style Hot Chicken Sandwich:
Remove chicken from brine. Drain well and discard of brine. Coat both sides of chicken with flour, gently shaking off any excess. Place chicken on a sheet tray. NOTE: Discard leftover flour once finished coating chicken.
Working in batches, if needed, place breaded chicken in a preheated 350-degree Fahrenheit deep fat fryer. Fry for 5 to 6 minutes or until golden brown and chicken is cooked through. Remove from fryer and drain well. While chicken is frying, lightly toast the buns. Spread 1 Tablespoon dill crema on the bottom of each bun. In order, top with:
-1 fried chicken breast
-1/2 cup coleslaw with apples
-3 pickle chips.
Spread 2 Tablespoons warm rosemary garlic hot sauce on the top of buns. Place top of bun on sandwich to close. Enjoy immediately with any leftover coleslaw on the side!