Nashville Chicken Sandwiches

Don’t let the first few mild bites fool you, the heat will build the more you eat.

Prep Time
20 Min
Cook Time
30 Min
Recipe by
Plugrà® Kitchens

Wet Coating:

¾ cup (170g) milk
1 tbsp. (14g) hot sauce, such as Tabasco
1 large (5g) egg

Dry Coating:

¾ cup (90g) all-purpose flour
1 tsp. (6g) kosher salt
½ tsp. (1g) cayenne pepper or chipotle powder
½ tsp. (1g) smoked paprika
½ tsp. (1g) black pepper

Spiced Sauce:

6 tbsp. (84g) Plugrà® Premium Butter, salted, melted
1 to 2 tsp. (5 to 10g) cayenne pepper, to taste
1 tbsp. (12g) brown sugar
½ tsp. (1g) chili powder
½ tsp. (1.5g) garlic powder
1 tsp. (2g) sweet paprika
½ tsp. (3g) kosher salt
¼ tsp. (.5g) black pepper

The Rest:

2 lbs. 8 boneless, skinless large chicken thighs or 16 chicken tenders
Oil for frying, such as peanut
8 tbsp. (120g) Ranch dressing
8 brioche buns, sliced in half
1 cup shredded lettuce
24 (227g) dill pickle chips
Wet Coating: Whisk all ingredients in a medium bowl until well blended.
Dry Coating: Combine all ingredients in a pie tin until well blended.
Heat at least 2 inches of oil in a large over medium high heat in a Dutch oven until it reaches 350°F.
Dip the chicken pieces in the wet coating. Shake off any excess liquid and transfer to the dry coating mixture using a fork. Coat both sides of each piece of the chicken in the flour mixture. Transfer the chicken to a dinner plate. Let sit while preparing the Spiced Sauce.
Spiced Sauce: Whisk all ingredients together in a medium bowl. The sauce will be very thick. Set aside.
Fry in batches for 6 to 8 minutes, until internal temperature reaches 165°F. Return the oil to 350°F before adding the next batch. Hold the cooked pieces in a 180°F warming oven until all the pieces have been cooked.
Spread 1 tablespoon of dressing onto the bottom of each bun. Brush the cooked chicken on both sides with the sauce then place each piece of chicken on the bottom of a brioche bun. Top with shredded lettuce and 3 pickle slices then top with the bun. Serve immediately.