Recipe of Speedy Nashville Style Chicken Sandwich

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The ingredients needed to make Nashville Style Chicken Sandwich:

1. Prepare For the Chicken
2. Prepare 1 Large Boneless Chicken Breast Sliced in Half Lengthwise
3. Make ready 1/4 Cup Milk
4. Make ready 1 Egg Beaten
5. Get 1 Tbsp Cayenne Pepper Hot Sauce (I use Frank's Red Hot)
6. Prepare 1/2 Cup AP Flour
7. Get 1/2 Tbsp Baking Powder
8. Take 1 Tsp Salt
9. Take 3 Tsps Cayenne Powder
10. Make ready 1 1/2 Tsp Chilli Powder
11. Prepare 2 Tsp Paprika
12. Get 1 Tsp Garlic Powder
13. Get 1/2 Tsp Brown Sugar
14. Get 1/2 Tsp Apple Cider Vinegar
15. Prepare 1/2 Litre Vegetable or Canola Oil For Frying
16. Get For the Slaw
17. Get 1 1/2 Cups Finely Shredded Cabbage
18. Prepare 1 Medium Carrot Peeled and Shredded
19. Make ready 2 Tbsps Sour Cream
20. Prepare 2 Tsp Mayonnaise
21. Get 1 Tsp Apple Cider Vinegar
22. Make ready 1/2 Tsp Sugar
23. Take to Taste Salt and Pepper

Steps to make Nashville Style Chicken Sandwich:

1. To make the coleslaw, simply combine all ingredients in a large bowl and mix until well combined. Set aside.
2. For the chicken, first we are going to prepare our wet bath and dry dredge. Begin by combining your milk, the beaten egg, and the hot sauce in a bowl and stirring until combined. Set aside.
3. In a separate bowl, combine flour, baking powder, salt, 2 Tsp of Cayenne Powder, 1 Tsp of Chilli Powder, 1 1/2 Tsp Paprika, and 1 Tsp Garlic Powder. Mix using a fork or a whisk until well combined.
4. Begin by dipping your chicken breasts into the flour mixture. Once coated in flour, shake off the excess and then dunk into the wet mixture. Coat thoroughly, and transfer back to the flour mixture. Ensure that the chicken is evenly coated by the flour mixture on all sides. Shake off excess flour, and transfer to a plate.
5. In a heavy bottomed saucepan or frying pan, heat your oil to 375 degrees F. It will lose a significant amount of heat when you introduce your chicken, so we are aiming high. It is important that your oil is up to temperature before introducing the chicken or you will end up with soggy chicken.
6. Fry the chicken until golden brown and crispy on both sides flipping in the oil as necessary (about 3-5 minutes per side depending on the thickness of the breasts). Remove from oil and place on a wire rack with a paper towel underneath to drain.
7. Steal about a 1/4 cup of the hot cooking oil which your chicken had just cooked in and place in a heat proof bowl. Add remaining 1 Tsp of Cayenne Powder, 1/2 Tsp of Chilli Powder, and 1/2 Tsp of Paprika along with the brown sugar and the apple cider vinegar. Stir until well combined.
8. Once the chicken has drained, place on a plate and spoon the hot oil mixture all over the breasts until they are well coated. Place onto sandwich rolls and top with the homemade coleslaw.

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