Nashville Hot Chicken and Coleslaw Sandwich
Print RecipeIngredients
- 4 cups finely shredded green cabbage
- ½ carrot, shredded
- 1 tablespoon diced Vidalia onion
- ¼ cup mayonnaise
- ¼ cup white sugar
- ⅛ teaspoon salt
- 1 tablespoon white vinegar
- ¼ teaspoon celery seeds
- 2 tablespoons butter, melted
- ¼ teaspoon hot paprika
- ¼ cup Frank’s RedHot sauce
- 2 teaspoons packed light-brown sugar
- 4 boneless chicken breasts
- 1 tablespoon black pepper
- 3 tablespoons salt
- 1 cup whole milk, room temperature
- 2 eggs
- 1 tablespoon Old Bay Seasoning
- 4 cups vegetable oil
- 2½ cups all-purpose flour
- Dill pickles
- Large hamburger buns
Instructions
Combine shredded cabbage, carrot and onion in large bowl. Whisk together mayonnaise, oil, sugar, vinegar, salt and celery seeds in medium bowl, blend thoroughly. Pour dressing mixture over cabbage mix, toss to coat. Chill at least 2 hours before serving. In small bowl, stir together Frank’s RedHot sauce, melted butter, hot paprika and brown sugar, set aside. Mix 1 tablespoon and 1 tablespoon pepper. Rub over chicken breasts, set aside. In small bowl, whisk together milk, eggs and Old Bay. In another bowl, combine flour and 2 teaspoons salt. Fill medium-heavy pot, preferably cast-iron, about halfway with oil. Heat oil over medium-high to 375 F. Dredge chicken in flour mixture, then in milk mixture. Drip off excess. Dredge chicken in flour mixture again, pressing firmly to adhere. Completely coat chicken. Fry about 3 minutes until golden–brown and cooked through, keeping oil 360 F to 380 F. Drain on rimmed baking sheet fitted with wire rack. Repeat with remaining chicken. Brush each piece of fried chicken on wire rack with hot sauce mixture. Place on bun, add pickles and coleslaw, serve.
