Description
This Baked Nashville Hot Chicken Sandwich with Honey delivers the fiery heat of Nashville hot chicken with a crispy, oven-baked twist. Juicy chicken is coated in a bold, spicy sauce, then balanced with a drizzle of honey and served on a toasted brioche bun with pickles for the perfect crunch. It’s a healthier alternative to deep-frying while keeping all the flavor!
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts – pounded to even thickness
- 1 cup buttermilk – for tenderizing
- 1 cup flour
- 1 cup panko breadcrumbs – for extra crispiness
- 2 eggs – whisked
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Nashville Hot Sauce:
- 2 tablespoons cayenne pepper (adjust for spice level)
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 tablespoon brown sugar
- 3 tablespoons unsalted butter – melted
- 2 tablespoons vegetable oil
For the Sandwich Assembly:
- 4 brioche buns – toasted
- 2 tablespoons honey – for drizzling
- 1/2 cup pickles – for a tangy crunch
Instructions
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Marinate the Chicken:
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In a bowl, whisk together buttermilk, salt, and pepper.
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Add the chicken breasts and marinate in the fridge for at least 1 hour (or overnight for best results).
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Prepare the Coating:
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Preheat your oven to 425°F (220°C).
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Set up three shallow bowls:
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One with whisked eggs.
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One with flour, panko, paprika, and salt.
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Dredge each chicken breast in the flour mixture, then the egg, then back into the flour mixture for a thick, crispy coating.
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Bake the Chicken:
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Place the coated chicken on a wire rack over a baking sheet (this ensures even crispiness).
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Lightly spray with cooking oil for a golden crust.
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Bake for 20-25 minutes, flipping halfway through, until the internal temperature reaches 165°F (75°C).
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Make the Nashville Hot Sauce:
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In a saucepan, melt butter over low heat.
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Stir in cayenne pepper, paprika, garlic powder, brown sugar, and oil until well combined.
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Assemble the Sandwiches:
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Toast the brioche buns for extra flavor.
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Brush or toss the baked chicken in Nashville hot sauce.
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Place the chicken on the bottom bun, drizzle with honey, and top with pickles.
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Add the top bun and serve immediately!
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Notes
- Use a wire rack for baking – It prevents soggy bottoms and keeps the chicken extra crispy.
- Let the chicken rest before adding the sauce to maintain a crunchy texture.
- Adjust spice level – Reduce cayenne for a milder version or increase for extra heat.
Nutrition
- Serving Size: 1 sandwich
- Calories: 480
- Sugar: 8g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg