Nashville Hot Chicken Sandwich with Alabama White Sauce
Nashville hot chicken is built around contrast. The crust should be deeply seasoned and crisp, the chicken should stay tender and juicy, and the cayenne heat should continue building long after the first bite. Traditionally, the chicken is served simply, allowing that peppery coating to remain the center of attention. Turning it into a sandwich gives us room to bring another Southern barbecue tradition to the table.
Alabama white sauce adds a cool, creamy layer with enough vinegar and black pepper to cut through the richness of fried chicken. It settles the heat without washing away the character of the seasoning. A toasted brioche bun brings a soft, lightly sweet contrast, while peppery greens add freshness between the crunchy chicken and creamy sauce.
Revolution Barbecue Nashville Hot Chicken Rub seasons both the breading and the finishing oil. Cayenne leads the way, followed by garlic, paprika, black pepper, salt, and a touch of cane sugar. The finished sandwich is crisp, juicy, spicy, tangy, and just messy enough to require both hands. It brings Nashville heat and Alabama barbecue flavor together in one satisfying bite.
Crispy Fried Nashville Hot Chicken Sandwiches
The best part of a fried chicken sandwich is often found along the edges. Those rough, craggy pieces of breading fry into crisp little pockets that catch the seasoning and hold onto the finishing oil. They give the sandwich more texture than a smooth coating ever could, with plenty of crunch surrounding the tender chicken underneath.
Revolution Barbecue Nashville Hot Chicken Rub builds the flavor in layers. It seasons the flour surrounding the chicken and then returns in the hot finishing oil brushed over the crust. That combination allows the cayenne heat, garlic, paprika, black pepper, and light sweetness to reach every part of the sandwich rather than sitting only on the surface.
The Alabama white sauce changes the mouthfeel with its cool, creamy texture and sharp vinegar tang. It softens the initial rush of heat while leaving the savory pepper flavor behind. Peppery greens bring a fresh bite, and the lightly sweet brioche bun rounds out the edges. Each bite moves from crisp breading and juicy chicken into warm cayenne heat, cool white sauce, and a clean peppery finish.
- Author
- Glenn Connaughton
- Prep Time
- 20 minutes
- Cook Time
- 1 hours 25 minutes
- Servings
- 4
- Category
Main Dish
- Cuisine
American
Ingredients
- 2 medium boneless, skinless chicken breasts, sliced horizontally into 4 cutlets
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse black pepper
- Vegetable oil, peanut oil, or canola oil, enough to fill a Dutch oven 1 to 2 inches deep
- 1 cup all-purpose flour
- 1/2 cup buttermilk
- 2 tablespoons Revolution Barbecue Nashville Hot Chicken Rub
- 1 tablespoon vinegar-based hot sauce
- 1/2 cup hot frying oil
- 2 tablespoons Revolution Barbecue Nashville Hot Chicken Rub
- 2 teaspoons light brown sugar
- 4 brioche hamburger buns
- 2 cups baby arugula or peppery mixed greens
- 3/4 cup prepared Alabama White Sauce
Directions
- Brine the Chicken: Place the chicken cutlets in a glass bowl or shallow dish. Season both sides with the kosher salt and coarse black pepper. Cover and refrigerate for 30 minutes to 1 hour.
- Prepare the Breading: Combine the all-purpose flour and Revolution Barbecue Nashville Hot Chicken Rub in a shallow bowl. Whisk the buttermilk and vinegar-based hot sauce together in a second shallow bowl.
- Create the Craggy Flour: Drizzle about 1 tablespoon of the buttermilk mixture into the seasoned flour. Rub the flour between your fingers until small clumps begin to form. These clumps will stick to the chicken and create a rougher, crunchier crust.
- Dredge the Chicken: Coat one chicken cutlet in the seasoned flour and shake away the excess. Dip it completely into the buttermilk mixture and allow the excess to drip off. Return the chicken to the flour and press the coating firmly against the surface. Shake away any loose flour and repeat with the remaining cutlets.
- Heat the Frying Oil: Pour 1 to 2 inches of vegetable oil, peanut oil, or canola oil into a Dutch oven or heavy-bottomed pot. Heat the oil to 350°F.
- Fry the Chicken: Carefully lower 2 chicken cutlets into the hot oil. Fry for 3 to 4 minutes on the first side, then turn and fry for approximately 3 minutes on the second side. Adjust the heat as needed to keep the oil between 325°F and 350°F.
- Check the Temperature: Cook until the breading is deep golden brown and the thickest part of each chicken cutlet reaches an internal temperature of 165°F.
- Hold the Chicken Warm: Transfer the fried chicken to a wire rack set over a sheet pan. Place it in a 200°F oven while frying the remaining cutlets. Avoid placing the chicken directly on paper towels because trapped steam can soften the bottom crust.
- Make the Nashville Hot Oil: Place the light brown sugar and Revolution Barbecue Nashville Hot Chicken Rub in a heat-safe bowl. Carefully pour 1/2 cup of the hot frying oil over the seasonings. Whisk until the brown sugar dissolves and the spices are evenly distributed.
- Coat the Chicken: Brush or spoon the Nashville hot oil generously over both sides of each fried chicken cutlet while the crust is still hot. Stir the oil mixture between pieces so the seasonings remain evenly distributed.
- Toast the Buns: Place the brioche buns cut-side down in a dry skillet or on a hot griddle. Toast until the cut surfaces are lightly browned.
- Build the Sandwiches: Spread Alabama white sauce over the bottom half of each toasted bun. Add 1 Nashville hot chicken cutlet, another spoonful of Alabama white sauce, and a handful of baby arugula or peppery mixed greens. Add the top bun and serve immediately.