Nashbird Hot Chicken Sandwich

2

 5 oz Boneless chicken breast
 1 cup All-purpose flour
 ½ cup Buttermilk
 2 tbsp Hot sauce – Tabasco or your favorite brand
 ½ cup Panko breadcrumbs
 2 oz Cole slaw mix
 3 tbsp Mayonnaise
 1 tsp Apple cider vinegar
 ½ tsp Lemon juice
 3 Slices dill pickles
 1 Brioche bun or your favorite
 1 tsp Butter to toast the bun
 ¼ cup Nashbird spice – Chirp, Kickin or Hot Dang – or other favorite hot chicken spice recipe
 ½ cup Frying oil
 Salt

Preparing the Chicken
1

Pat the boneless chicken breast dry with paper towels and season evenly with a little salt on both sides.

2

Using 3 mixing bowls, set up a breading station using ½ of the flour in the first bowl, mix the buttermilk and hot sauce in the second bowl, and mix the remaining flour and panko breadcrumbs in the 3rd bowl.

3

Place the chicken breast in the first bowl of flour and dust the breast evenly with flour. Place the chicken breast in the second bowl of buttermilk and hot sauce and evenly coat and then the last bowl of flour and panko and coat evenly. Set aside.

4

Place the chicken breast in the pre-heated 325F fryer and cook the chicken for 6-8 minutes or until an internal temperature of 165F is achieved.

5

Mix together ½ cup of the fryer oil and the ¼ cup of Nashbird spice or other favorite hot chicken spice together with tongs. Dip the fully cooked chicken breast in the spice mixture and make sure it’s covered on both sides. Drain off excess oil.

Toppings and Bun
6

Mix the cole slaw mix, half of the mayonnaise, the apple cider vinegar and a little salt together and mix evenly. Set aside.

7

Mix together the other half of the mayonnaise and the lemon juice and set aside.

8

Toast the bun on a griddle using the butter.

9

Spread the lemon mayo on the bottom of the bun and place the pickle slices on the same bottom bun.

10

Place the chicken breast on the bottom bun and then place the cole slaw on top of the breast. Cover with the top bun and enjoy!

Ingredients

 5 oz Boneless chicken breast
 1 cup All-purpose flour
 ½ cup Buttermilk
 2 tbsp Hot sauce – Tabasco or your favorite brand
 ½ cup Panko breadcrumbs
 2 oz Cole slaw mix
 3 tbsp Mayonnaise
 1 tsp Apple cider vinegar
 ½ tsp Lemon juice
 3 Slices dill pickles
 1 Brioche bun or your favorite
 1 tsp Butter to toast the bun
 ¼ cup Nashbird spice – Chirp, Kickin or Hot Dang – or other favorite hot chicken spice recipe
 ½ cup Frying oil
 Salt

Directions

Preparing the Chicken
1

Pat the boneless chicken breast dry with paper towels and season evenly with a little salt on both sides.

2

Using 3 mixing bowls, set up a breading station using ½ of the flour in the first bowl, mix the buttermilk and hot sauce in the second bowl, and mix the remaining flour and panko breadcrumbs in the 3rd bowl.

3

Place the chicken breast in the first bowl of flour and dust the breast evenly with flour. Place the chicken breast in the second bowl of buttermilk and hot sauce and evenly coat and then the last bowl of flour and panko and coat evenly. Set aside.

4

Place the chicken breast in the pre-heated 325F fryer and cook the chicken for 6-8 minutes or until an internal temperature of 165F is achieved.

5

Mix together ½ cup of the fryer oil and the ¼ cup of Nashbird spice or other favorite hot chicken spice together with tongs. Dip the fully cooked chicken breast in the spice mixture and make sure it’s covered on both sides. Drain off excess oil.

Toppings and Bun
6

Mix the cole slaw mix, half of the mayonnaise, the apple cider vinegar and a little salt together and mix evenly. Set aside.

7

Mix together the other half of the mayonnaise and the lemon juice and set aside.

8

Toast the bun on a griddle using the butter.

9

Spread the lemon mayo on the bottom of the bun and place the pickle slices on the same bottom bun.

10

Place the chicken breast on the bottom bun and then place the cole slaw on top of the breast. Cover with the top bun and enjoy!

Nashbird Hot Chicken Sandwich