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
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
1 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.2 oz205g chicken breast
- 1/2 cup120ml buttermilk
- 1/3 cup42g all-purpose flour
- 1 tbsp1 tbsp cayenne
- 2 tsp2 tsp brown sugar
- 1/2 cup86g cooked black beans
- 11 whole-wheat bun
- 3 tbsp45ml vegetable oil
- 3/4 cup53g cabbage
- 44 dill pickle slices (20g)
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp smoked paprika