Nashville Hot Chicken Sandwich
A crispy cornflake-crusted chicken thigh sandwich with a spicy Nashville-style hot sauce, served on a brioche bun with pickles. Recipe is per sandwich — multiply as needed. The sauce makes enough for multiple sandwiches.
Yield: 1 sandwich
Ingredients
Chicken
- 170 g trimmed chicken thigh
Bowl 1 — Seasoned Flour
- 80 g all-purpose flour
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- Paprika, to taste
Bowl 2 — Egg Wash
- 1 large egg
- 50 g egg whites
Bowl 3 — Coating
- 100 g crushed cornflakes
Nashville Hot Sauce (makes enough for ~4 sandwiches)
- 1/3 cup Frank's RedHot
- Chili powder, to taste
- 1 tbsp light butter
- 20 g brown sugar substitute
- 1 tbsp honey
Garnish
- 4–5 pickles
- 1 brioche bun
Instructions
- Set up your three breading stations: Bowl 1 with flour, salt, pepper, garlic powder, and paprika; Bowl 2 with the egg and egg whites, whisked together; Bowl 3 with crushed cornflakes.
- Dredge the chicken thigh in the seasoned flour, shaking off excess.
- Dip the floured chicken into the egg wash, letting excess drip off.
- Press the chicken firmly into the crushed cornflakes, coating thoroughly.
- Cook the breaded chicken using your preferred method (air fryer, oven, or frying) until cooked through and the crust is golden and crispy.
- While the chicken cooks, make the hot sauce: combine hot sauce, chili powder, butter, brown sugar substitute, and honey in a small saucepan over low heat. Stir until fully combined.
- Brush or drizzle the hot sauce generously over the cooked chicken.
- Assemble the sandwich: place the chicken on the brioche bun and top with pickles. Serve immediately.
Nutrition
Nutrition information not specified.