Nashville Style Hot Chicken Sandwich Recipes

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NASHVILLE-STYLE HOT CHICKEN SANDWICH



Nashville-Style Hot Chicken Sandwich image

Crispy Nashville-style hot chicken sandwich with a juicy and tender center. Served with homemade creamy coleslaw, mayo, and bread and butter pickle chips in a brioche bun.

Provided by Diana

Categories     Main Course

Time 1h

Number Of Ingredients 17

2 medium chicken breasts (sliced into 4 cutlets)
oil for frying
½ cup buttermilk
1 tablespoon vinegar-based hot sauce
1 cup all-purpose flour
½ teaspoon ground black pepper
1½ teaspoons salt
½ cup frying oil
2 teaspoons brown sugar
2 teaspoons cayenne powder
¼ teaspoon chili powder
¼ teaspoon paprika
½ teaspoon garlic powder
4 burger buns (buttered and toasted)
bread and butter pickle chips
coleslaw
4 tablespoons mayonnaise

Steps:

  • Brine the chicken if time allows it. Slice the chicken into cutlets, and place in a glass bowl with a sprinkle of salt and pepper. Cover with plastic wrap and place in the fridge for 30 minutes to an hour.
  • Remove the chicken from the fridge and bread it. In a shallow bowl, mix the all-purpose flour with salt and pepper. And in a second bowl, whisk the buttermilk with hot sauce.
  • Take about a tablespoon of the buttermilk mixture and place it in the flour, then using your hands rub the flour to create little crumbles.
  • Dredge the chicken in flour and shake off any excess, then dip in buttermilk, and back into the flour. Shake off any excess flour.
  • Heat 1-2 inches of oil in a dutch oven to 350˚F (160°C). Add chicken, 2 pieces at a time and fry for 3-4 minutes on one side, then for 3 more minutes on the other side. The chicken is ready when the internal temperature reaches 160°F (74°C). Remove immediately and place on a cooling rack in the oven to keep it warm as you fry the rest.
  • To make the Nashville hot sauce, in a small bowl, combine the sauce ingredients, then as you're frying the chicken, take about half a cup of the hot oil and cover the spices with it. Give it a quick mix, and baste the chicken with it. Make sure to do this while the chicken is still hot to avoid greasy chicken.
  • Build the crispy chicken sandwich by spreading mayo on your toasted buns, followed by the fried chicken, coleslaw, and pickle chips.

Nutrition Facts : Calories 724 kcal, Carbohydrate 50 g, Protein 33 g, Fat 44 g, SaturatedFat 26 g, TransFat 1 g, Cholesterol 81 mg, Sodium 1457 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

NASHVILLE-STYLE HOT CHICKEN SANDWICH



Nashville-Style Hot Chicken Sandwich image

Our take on the Nashville specialty relies on spicy paprika and hot sauce for its fiery kick. Tame the heat with sweetened pickles sandwiched between thick slices of crispy toast and a simple, lightly dressed coleslaw on the side.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h15m

Number Of Ingredients 19

1/4 cup mayonnaise
1 1/2 teaspoons Dijon mustard
1 tablespoon white vinegar
4 cups finely shredded cabbage
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
1/4 teaspoon hot paprika
1/4 cup hot sauce, such as Frank's RedHot
2 teaspoons packed light-brown sugar
4 small boneless chicken thighs, lightly pounded (12 ounces total)
4 cups vegetable or other neutral-flavored oil, for frying
1 cup buttermilk, room temperature
1 tablespoon Old Bay seasoning or hot sauce, such as Frank's RedHot
Kosher salt and freshly ground pepper
2 1/2 cups unbleached all-purpose flour
Unsalted butter
8 slices white or Texas toast
Bread-and-butter pickles, for serving
1 teaspoon baking powder

Steps:

  • Coleslaw: Whisk together mayonnaise, Dijon, and vinegar. Pour over cabbage and toss to combine. Season with salt and pepper. Coleslaw will keep in the refrigerator, covered, up to 3 days.
  • Hot Chicken Sauce: Stir together Frank's RedHot sauce, melted unsalted butter, hot paprika, and brown sugar.
  • Sandwich: Remove oyster from chicken thigh and set aside. Working one at a time, pound each thigh between two pieces of plastic to an even 1/8-inch thickness. Let sit, covered with plastic, at room temperature while preparing remaining ingredients, at least 30 minutes and up to 1 hour.
  • Preheat oven to 400 degrees. Fill a medium heavy pot, preferably cast-iron, about halfway with oil. Heat oil over medium-high to 375 degrees. Meanwhile, whisk together buttermilk and Old Bay or hot sauce in a medium bowl; season with salt and pepper. In a shallow dish, season 1 cup flour with salt and pepper; whisk to combine. In a separate shallow dish, season remaining 1 1/2 cups flour with baking soda, salt, and pepper and whisk to combine. Add 1/3 cup buttermilk mixture and stir together to create ragged clumps. Working with two pieces at a time, dredge chicken in plain flour mixture, then buttermilk mixture. Let excess drip off, then dip in clumpy flour mixture, pressing firmly to adhere and making sure chicken is completely coated. If wet spots are visible, press in more coating.
  • Fry until golden brown and cooked through, adjusting heat as needed to keep oil between 360 and 380 degrees, about 3 minutes. Drain on a rimmed baking sheet fitted with a wire rack. Repeat with remaining chicken. To serve, lightly butter both sides of roll and place in the oven to lightly toast. Brush chicken with hot chicken sauce, then place on white or Texas toast with pickles and coleslaw.

NASHVILLE HOT CHICKEN SANDWICH



Nashville Hot Chicken Sandwich image

Traditionally, Nashville hot chicken sandwiches are seasoned with spices, dredged and fried before getting dipped in a spicy paste or sauce and served with white bread and pickles. Mine is similar but boosted with even more flavor because of my homemade seasoning mix! I like to cut the heat with a little extra sweetness by serving my hot fried chicken on a potato roll.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 25

1/4 cup mayonnaise
2 tablespoons apple cider vinegar
2 teaspoons granulated sugar
Kosher salt and freshly ground black pepper
1/2 head red cabbage, cored, thinly sliced (about 4 cups)
1 cup shredded carrots
1 shallot, thinly sliced
Vegetable oil, for frying
Miss Brown's House Seasoning, recipe follows
2 skin-on, boneless chicken breasts (about 12 ounces each), cut in half crosswise (see Cook's Note)
1 1/2 cups all-purpose flour
2 cups buttermilk
1/2 cup hot sauce, such as Frank's RedHot
4 split potato rolls, toasted, for serving
Dill pickles, for serving
1 stick (8 tablespoons) unsalted butter
1 cup hot sauce, such as Frank's RedHot
1/4 cup packed light brown sugar
1/4 teaspoon cayenne
1 teaspoon Miss Brown's House Seasoning, recipe follows
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • For the slaw: In a large bowl, whisk together the mayonnaise, vinegar and sugar. Season with salt and pepper. Add the cabbage, carrots and shallot. Stir until evenly coated. Set aside while you prepare the chicken. The longer the slaw sits, the better it gets.
  • For the hot chicken: Heat 4 inches of vegetable oil to 365 degrees F in a Dutch oven. Prepare 2 sheet trays with wire racks. Generously sprinkle both sides of the chicken breasts with Miss Brown's House Seasoning.
  • Create a dredging station by putting the flour in a medium bowl. Next, whisk together the buttermilk and hot sauce in a second medium bowl. Working with one piece at a time, dredge the seasoned chicken in the flour to coat, then dip in the buttermilk mixture and back into the flour. Place onto one of the prepared sheet trays (keep the other tray clean). Continue until all the chicken is coated.
  • Carefully add the chicken, skin-side down, to the oil and cook, turning once, until it is golden brown on the outside with an internal temperature of 165 degrees F, 10 to 12 minutes. Remove to the clean prepared sheet tray when ready.
  • While the chicken is frying, make the hot butter sauce: Melt the butter in a medium saucepan over medium-high heat. Add the hot sauce, brown sugar, cayenne and Miss Brown's seasoning. Cook for 5 minutes, stirring occasionally. When ready to serve, dip each piece of fried chicken in the hot butter sauce. Place each piece of chicken on the bottom of a potato roll and top with slaw and pickles. Drizzle extra sauce on top. Close each sandwich with a top bun.
  • Whisk together the onion powder, paprika, garlic powder, salt and black pepper in a medium bowl. Store any extra seasoning mix in an airtight container. Makes 5 teaspoons.

NASHVILLE HOT CHICKEN AND WAFFLE SANDWICH



Nashville Hot Chicken and Waffle Sandwich image

When you want to impress dinner guests in the most delicious way, try this hot chicken waffle sandwich! The waffle is tender and slightly sweet, which balances the spiciness from the chicken perfectly. The chicken is insanely crunchy on the outside with a slightly sticky, spicy glaze. The hot chicken and cold crunch of the slaw is perfect.

Provided by NicoleMcmom

Categories     Main Dish Recipes     Sandwich Recipes     Chicken

Time 1h45m

Yield 4

Number Of Ingredients 18

4 (5 ounce) boneless, skinless chicken thighs
2 cups buttermilk
2 tablespoons hot sauce
2 cups oil for frying, or as needed
1 ½ cups all-purpose flour
2 tablespoons paprika, divided
2 teaspoons garlic powder, divided
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
¼ cup cayenne pepper
2 tablespoons brown sugar
2 tablespoons maple syrup
1 cup coleslaw
1 ½ cups Belgian waffle mix (such as Krusteaz®)
⅔ cup water
1 large egg
3 tablespoons vegetable oil
cooking spray

Steps:

  • Begin preparing chicken: place chicken thighs in a medium bowl. Add buttermilk and hot sauce and stir to coat. Cover and refrigerate for at least 1 hour, or overnight.
  • Prepare waffles: combine waffle mix, water, egg, and oil in a medium bowl; whisk until well combined.
  • Preheat the oven to 250 degrees F (120 degrees C). Preheat a mini waffle maker according to manufacturer's instructions.
  • Spray waffle maker with cooking spray. Cook waffles one at a time until golden brown. Place cooked waffles on a baking sheet and place in the oven to keep warm.
  • Finish preparing chicken: heat 3 inches of oil to 350 degrees F (175 degrees C) in a deep cast iron skillet or Dutch oven.
  • While oil heats, combine flour, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper in a shallow dish.
  • Remove chicken thighs from the buttermilk mixture one at a time and allow excess to drip off. Coat chicken lightly in flour mixture and shake off any excess. Repeat the process once more, dipping chicken back in the buttermilk mixture and flour mixture, and shaking off any excess. Place chicken on a wire rack set inside a rimmed baking sheet. Repeat to coat remaining chicken.
  • Fry 2 chicken thighs at a time in the hot oil until an instant-read thermometer inserted into the center reads 170 degrees F (77 degrees F), turning 2 to 3 times, about 8 minutes per batch. Drain chicken on a clean wire rack set inside a paper towel-lined baking sheet.
  • Combine remaining paprika, garlic powder, salt, and pepper with cayenne pepper and brown sugar in a medium bowl. Carefully whisk in 1 cup of the hot frying oil. Brush each fried chicken thigh with the spicy oil mixture.
  • Stir maple syrup into the remaining spice mixture.
  • Place 1 piece of chicken on a waffle and top with 1/4 cup coleslaw. Drizzle with 2 teaspoons of the spicy maple mixture and place a second waffle on top. Repeat with remaining ingredients and serve immediately.

Nutrition Facts : Calories 989.6 calories, Carbohydrate 113.7 g, Cholesterol 142.6 mg, Fat 43.4 g, Fiber 6.5 g, Protein 37.6 g, SaturatedFat 9 g, Sodium 2386.7 mg, Sugar 15.8 g

CHEF JOHN'S NASHVILLE HOT CHICKEN



Chef John's Nashville Hot Chicken image

If you've never had Nashville Hot Chicken, we're talking about an ultra-crispy fried chicken doused with a cayenne-infused glaze, and by 'glaze' I mean melted butter and lard. For the record, I've never been to Nashville, so I can't tell you how authentic this is, but it works for me, and is fairly easy to pull off.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 10h

Yield 4

Number Of Ingredients 17

1 whole chicken, cut into 8 pieces
1 tablespoon kosher salt
1 cup buttermilk
¼ cup pickle brine
2 tablespoons Louisiana-style hot sauce
1 large egg
2 cups all-purpose flour
2 teaspoons fine table salt
¼ cup butter
¼ cup lard
2 tablespoons cayenne pepper
1 tablespoon packed light brown sugar
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup vegetable oil for frying, or as needed

Steps:

  • Toss chicken pieces with 1 tablespoon kosher salt. Transfer chicken to a bowl; cover and refrigerate overnight.
  • Whisk buttermilk, pickle brine, hot sauce, and egg together in a mixing bowl. Pour marinade over chicken and stir to ensure each piece is thoroughly coated. Cover and let chicken marinate in refrigerator 2 to 4 hours.
  • Mix flour and salt together in a shallow flat dish. Remove chicken from marinade and blot with paper towels. Reserve marinade. Toss chicken in flour until thoroughly coated. Return chicken to marinade, coating all sides; remove chicken from marinade allowing excess to drip back into the bowl. Coat the chicken once again in flour mixture. Place on a rack. Repeat with all chicken pieces. Allow to sit out about 15 minutes to allow coating to dry out a bit.
  • Place butter and lard in a large pot. Add cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Place over medium-high heat. Cook and stir until fats melt. Remove from heat; keep sauce warm.
  • Fill cast iron skillet about 1/3 of the way with vegetable oil. Heat oil to 350 degrees F over medium-high heat. Carefully place chicken into hot oil, skin side down. Maintain an oil temperature of 325 degrees F, adjusting heat as need. Fry until instant read thermometer reads 160 degrees F, 8 to 10 minutes per side.
  • Transfer chicken to a rack to drain. Brush with the sauce on both sides.

Nutrition Facts : Calories 1114.9 calories, Carbohydrate 74.5 g, Cholesterol 258.2 mg, Fat 66 g, Fiber 3.3 g, Protein 53.9 g, SaturatedFat 22.8 g, Sodium 3754.8 mg, Sugar 7 g

AIR-FRYER NASHVILLE HOT CHICKEN



Air-Fryer Nashville Hot Chicken image

I live in Tennessee and absolutely love our state's famous Nashville hot chicken. To make cooking it easier, I thought I'd try air-frying. I'm so glad I did-this Nashville hot chicken recipe is almost better than the original. -April Lane, Greeneville, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings

Number Of Ingredients 16

2 tablespoons dill pickle juice, divided
2 tablespoons hot pepper sauce, divided
1 teaspoon salt, divided
2 pounds chicken tenderloins
1 cup all-purpose flour
1/2 teaspoon pepper
1 large egg
1/2 cup buttermilk
Cooking spray
1/2 cup olive oil
2 tablespoons cayenne pepper
2 tablespoons dark brown sugar
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon garlic powder
Dill pickle slices

Steps:

  • In a bowl or shallow dish, combine 1 tablespoon pickle juice, 1 tablespoon hot sauce and 1/2 teaspoon salt. Add chicken and turn to coat. Refrigerate, covered, at least 1 hour. Drain, discarding any marinade., Preheat air fryer to 375°. In a shallow bowl, mix flour, remaining 1/2 teaspoon salt and the pepper. In another shallow bowl, whisk egg, buttermilk, and the remaining 1 tablespoon pickle juice and 1 tablespoon hot sauce. Dip chicken in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour mixture., In batches, arrange chicken in a single layer on well-greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 5-6 minutes. Turn; spritz with cooking spray. Cook until golden brown, 5-6 minutes longer., Whisk together oil, cayenne pepper, brown sugar and seasonings; pour over hot chicken and toss to coat. Serve with pickles.

Nutrition Facts : Calories 413 calories, Fat 21g fat (3g saturated fat), Cholesterol 96mg cholesterol, Sodium 170mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 39g protein.

RESTAURANT VS HOMEMADE NASHVILLE-STYLE HOT CHICKEN RECIPE BY TASTY



Restaurant Vs Homemade Nashville-Style Hot Chicken Recipe by Tasty image

Here's what you need: cayenne pepper, paprika, garlic powder, mustard powder, black pepper, onion powder, bone-in, skin-on chicken thighs, chicken drumsticks, salt, light brown sugar, canola oil, buttermilk, louisiana hot sauce, flour, oil, white bread, dill pickles

Provided by Rie McClenny

Categories     Dinner

Yield 4 servings

Number Of Ingredients 17

2 tablespoons cayenne pepper
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon mustard powder
1 tablespoon black pepper
1 tablespoon onion powder
4 bone-in, skin-on chicken thighs
4 chicken drumsticks
1 tablespoon salt
2 teaspoons light brown sugar
½ cup canola oil
2 cups buttermilk
2 tablespoons louisiana hot sauce
2 cups flour
oil, for frying
white bread, to serve
8 dill pickles, cut into chips, to serve

Steps:

  • In a medium bowl, combine cayenne pepper, paprika, garlic powder, mustard powder, black pepper, and onion powder, and mix well.
  • In a large bowl, place chicken and pat dry. Add 5 tablespoons of the spice mix and salt, and mix well, making sure all the chicken is fully coated. Cover with plastic wrap and rest in the fridge for at least 30 minutes, up to 24 hours.
  • In a small saucepan, combine canola oil, 2 tablespoons of the spice mix, and brown sugar over medium heat and stir until the brown sugar dissolves, about 2-3 minutes. Set aside.
  • In a medium-size bowl, add the buttermilk and hot sauce, and mix well.
  • Dredge each piece of chicken into the flour, shaking off any excess. Dip them into the buttermilk mixture, then back into the flour.
  • Heat oil to 325°F (170°C) in a deep pot.
  • Fry 3-4 chicken pieces at a time, making sure to not overcrowd the pot, for 10-12 minutes, until golden brown and crispy.
  • Transfer the fried chicken to a wire rack over a baking sheet and brush with the spicy oil Dust with the remaining spice mixture.
  • Place on a slice of white bread and top with dill pickle.
  • Enjoy!

Nutrition Facts : Calories 1129 calories, Carbohydrate 110 grams, Fat 49 grams, Fiber 6 grams, Protein 58 grams, Sugar 44 grams

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2020-06-25 In a separate bowl, whisk together 1 cup of fresh buttermilk, the egg, and 2 tablespoons of hot sauce. Dredge each chicken breast lightly in seasoned flour, then dip in buttermilk/egg, then back into the seasoned flour. Get a good, thick coating in the second dredge. Shake off any excess flour.
From kitchenistadiaries.com


MAKE THE NASHVILLE HOT CHICKEN SANDWICH THAT WILL CHANGE YOUR LIFE
2018-03-06 Heat oil in deep fryer to 350°F, according to manufacturer directions. Dredge brined chicken breasts in flour; shake excess. Dip in egg mixture; drain excess. Deep-fry chicken pieces until golden ...
From 10best.com


DINO'S HOT CHICKEN SANDWICH | SAVEUR
2022-03-09 Ingredients. 1 lb. boneless, skinless chicken breast ¼ cups plus 1 Tbsp. kosher salt, divided 2 tbsp. dark brown sugar ¼ cups plus 2 Tbsp. fresh lemon juice
From saveur.com


HOW TO MAKE SWEET CHICK'S NASHVILLE HOT CHICKEN SANDWICH
2021-03-02 Method. Dip chicken breast into wet dredge and then coat in dry dredge. Fry in 300° F fryer for four minutes or until 165°. Remove chicken breast from fryer and place in a bowl. Toss with warm Nashville butter and 1/8 tsp Nashville spice (use shaker, about three shakes).
From insidehook.com


NASHVILLE HOT CHICKEN SANDWICH RECIPE - SARGENTO® FOODS …
Pre-heat oil in a deep fryer or large, heavy bottomed dutch oven to 350 degrees. If using a dutch oven, do not fill more than one third full of oil. To bread chicken, dip one chicken breast half into the coating mix, shaking off excess, then coat with marinade/flour mixture. Transfer back to the coating mixture and coat completely.
From sargento.com


NASHVILLE HOT CHICKEN SANDWICH - ALLIE CARTE DISHES
2021-02-28 In a small bowl, combine flour and chicken seasoning. Grease air fryer with cooking spray and preheat to 400 degrees. Coat chicken in egg, shaking off excess liquid. Gently press chicken in the flour mixture, coating all sides. Place coated chicken in the greased air fryer, in a single layer without chicken touching. Air fry for 2 minutes.
From alliecarte.com


NASHVILLE HOT CHICKEN SANDWICHES - TODAY
2018-06-11 2 ounces (8 tablespoons) habanero powder. 3½ ounces (7/8 cup) cayenne pepper. 1/2 ounce (2 tablespoons) Spanish paprika. 1 ounce (2¼ tablespoons) brown sugar. Nashville hot butter. 1/2 pound (2 ...
From today.com


FRANK’S NASHVILLE HOT CHICKEN SANDWICH - FRANK'S REDHOT® US
Place chicken in flour mixture, one piece at a time, pressing to coat completely on both sides. Discard remaining marinade and flour mixture. HEAT oil to 375°F in 10-inch skillet. Fry chicken, two pieces at a time, about 4 minutes per side or until golden brown and cooked through. Drain on paper towel-lined plate; keep warm.
From franksredhot.com


NASHVILLE HOT CHICKEN RECIPE • THE WICKED NOODLE
2021-04-06 Set aside the chicken to make the sauce. Place all of the sauce ingredients into a saucepan. Cook on medium heat until it's melted and smooth. Turn off the heat or to very low. (Reheat just before using if necessary). Add the oil to a large skillet over medium-high heat. When it reaches 350F, add the chicken.
From thewickednoodle.com


NASHVILLE HOT CHICKEN SANDWICHES – MEAT CHURCH
Make a station with a pan of chicken and then 2 medium bowls where we will place the chicken into the dredge, then the egg wash, then the dredge again. Bowl #1 - Dump contents of 1 package of Meat Church Chicken Fried Breading + 1-2 T of Meat Church Holy Voodoo into a bowl and mix well. Bowl # 2 - Mix the eggs, milk and hot sauce.
From meatchurch.com


SLOW COOKER NASHVILLE HOT CHICKEN SANDWICHES - TORNADOUGH ALLI
2017-07-25 Instructions. In bowl whisk together your oil, cayenne pepper, brown sugar, chili powder, garlic powder and smoked paprika, set aside. Place 4 chicken breasts in the bottom of a slow cooker, pour sauce over the top and cover and cook on low for 4-5 hours. Remove lid and shred your chicken. Once shredded in small bowl whisk together your water ...
From tornadoughalli.com


NASHVILLE HOT CHICKEN SANDWICH - THE CANDID APPETITE
2020-07-03 Add a scant ½ inch of peanut oil to a cast-iron skillet and set over medium-high heat. Bring the oil up to 360°F. Once hot, carefully add about two pieces of chicken at a time. Fry until golden brown, about 4 1/2 minutes per side. Transfer to a wire rack set over a baking sheet and sprinkle with salt.
From thecandidappetite.com


NASHVILLE HOT CHICKEN SANDWICH - SWEET BABY RAY'S
Nashville Hot Chicken Sandwich. Email Recipe Print Recipe. Ingredients. 2 cups All purpose flour; 1/2 cup Cornstarch; 1/2 tsp Baking powder; 1 cup Buttermilk; 1 Large egg; 4 Boneless, skinless chicken thighs, patted dry2 fl oz Nashville Hot Sauce (SJ3477HA) 2 cups Shredded iceberg lettuce; 4 tbsp Premium Mayonnaise (KE0911) 4 Sesame seed buns, toasted12 Bread …
From sbrfoodservice.com


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