American · Lunch
Nashville Hot Chicken Sandwich (High-Protein)
A buttermilk-brined chicken breast dredged in seasoned flour, fried crisp, then brushed with a cayenne-and-brown-sugar hot paste. Served on a whole-wheat bun with black beans mashed into the base, dill pickle slices, and cabbage for extra fibre and protein. Spicy, tangy, and crunchy in every bite.
$4
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
696Calories
52.6gProtein
22.1gFat
73.5gCarbs
16.5gSugar
11.4gFiber
1543mgSodium
137mgChol
3.6gSat Fat
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Butterfly the chicken breast on a board so it lies flat, then submerge in the buttermilk and 1/4 tsp salt.
2
Marinate
Chill the chicken in the buttermilk for 4 hours until firmed at the edges.
3
Dredge
Whisk the flour, smoked paprika, and remaining salt in a shallow dish, then press the drained chicken in until fully coated.
4
Fry
Heat the vegetable oil in a skillet over medium-high and fry the chicken 5 to 6 minutes per side until deep golden and juices run clear.
5
Bloom
Off the heat, whisk the cayenne and brown sugar into 2 tbsp hot oil until the sugar dissolves and it smells toasted.
6
Plate
Mash the black beans onto the toasted whole-wheat bun base, brush chicken with hot paste, top with cabbage and pickles, and cap.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz399g chicken breast
- 1 cup240ml buttermilk
- 2/3 cup84g all-purpose flour
- 2 tbsp2 tbsp cayenne
- 4 tsp4 tsp brown sugar
- 1 cup172g cooked black beans
- 22 whole-wheat bun
- 6 tbsp90ml vegetable oil
- 1 1/2 cup106g cabbage
- 88 dill pickle slices (40g)
- 1 tsp1 tsp salt
- 1 tsp1 tsp smoked paprika
