Nashville Hot Chicken Sandwich
An American dinner sized for one person, ready in 21 minutes. There's a kick to it.
Per portion
Calories from protein 27%, carbs 33%, fat 40%. Estimated from the ingredients.
Roughly £4.30 a portion.
Method
- 1
Marinate the chicken in the buttermilk while you prepare everything else.
- 2
Mix the flour with half the cayenne and paprika. Coat the chicken in the seasoned flour, pressing to adhere.
- 3
Shallow-fry the chicken in hot oil for 4–5 minutes each side until golden, crisp and cooked through (75°C in the thickest part).
- 4
Warm 2 tablespoons of the frying oil with the hot sauce, remaining cayenne and brown sugar to make the Nashville glaze, and brush generously over the hot chicken. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 5
Mix the cabbage and carrot with half the mayonnaise and a pinch of salt for a quick slaw.
- 6
Split the bun and toast it cut-side down in a dry pan for 1 minute, then pile the chicken in with the rest of the mayonnaise, the gherkin slices and some of the slaw, with the remaining slaw on the side.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/nashville-hot-chicken-sandwich/
