Baked Nashville Hot Chicken Sandwich

A delicious Nashville Hot Chicken sandwich that is baked and not fried for a bit healthier version. This sandwich was not as spicy as I was expecting it to be, but it had enough heat and flavor to be absolutely delicious. I wish the breaded chicken reheated well and stayed crispy.

Baked Nashville Hot Chicken Sandwich

Ingredients:

Chicken

• 2 boneless skinless breasts, about 8 ounces each
• 3/4 cup all purpose flour
• 1 tablespoon garlic powder, divided
• 1 teaspoon turmeric
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper, plus more for seasoning chicken
• 2 large eggs
• 1 cup panko breadcrumbs

Hot Honey Butter

• 1/2 cup unsalted butter, melted
• 1/4 cup honey
• 1 tablespoon smoked paprika
• 1 teaspoon cayenne pepper

Assembly

• 4 hamburger buns, lightly toasted
• dill pickle slices
• 1/4 cup ranch dressing

Directions:

1. Grease a cooking rack well with cooking spray and place on a rimmed baking sheet.
2. Cut each chicken breast in half horizontally and pat dry with paper towels. Season both sides of the chicken breasts with black pepper.
3. In a shallow bowl, whisk together the flour, 1/2 tablespoon garlic powder, 1/2 teaspoon turmeric, 1/2 teaspoon smoked paprika, 1/4 teaspoon black pepper.
4. In another shallow bowl whisk the two eggs together well.
5. In yet another shallow bowl, combine the panic, 1/2 tablespoon garlic powder, 1/2 teaspoon turmeric, 1/2 teaspoon smoked paprika and 1/4 teaspoon black pepper.
6. Dredge each chicken breast in the flour mixture coating both sides, press down lightly to insure it sticks. Gently shake off any excess flour mixture. Dredge the chicken in the egg, coating both sides. Allow excess to drip off. Lastly dredge the chicken into the panic mixture, pressing down firmly to help the coating stick.
7. Transfer the chicken to the prepared cooling rack, about 1 1/2 inches apart. Refrigerate for 30 minutes.
8. Preheat the oven to 400º F.  
9. Remove the chicken from the refrigerator and spray both sides of the chicken breasts with cooking spray. Bake for 15-20 minutes or until the chicken is completely cooked and the panic coating is lightly browned.
10. While the chicken is baking, whisk together the melted butter, honey, smoked paprika and cayenne pepper.
11. Once the chicken is done cooking, gently brush both sides of the chicken breasts with the hot honey butter until completely and evenly coated.
12. Spread ranch dressing on the inside of the buns. Place a chicken breasts onto the bottom bun and top with dill pickle slices. Place the top bun on and serve immediately.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 778
Total Fat		34.9g
Saturated Fat		16.1g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0.1g
Cholesterol		232.5mg
Sodium		1001.5mg
Total Carbohydrates		84.2g
Dietary Fiber		3.3g
Sugars		23.3g
Protein		32.5g
Calcium		14.5%
Iron		21.1%
Potassium		158.3mg
Vitamin A		85.8%
Vitamin C		3.6%
*Nutritional information will vary depending on the brands you use.

*Adapted from Spoon Fork Bacon.