Baked Nashville Honey Hot Chicken Sandwiches
Rating
Delicious hot chicken that we all love turned into sandwiches that are baked! Easier to make a healthier than fried chicken.
Ingredients
- Chicken
- 4 boneless, skinless chicken breasts pounded to ½ inch thickness
- 1½ cup buttermilk
- 1 cup all purpose flour
- 1 cup panko breadcrumbs
- 1 tbsp garlic powder
- 1 tsp turmeric
- 1 tsp smoked paprika
- 1 tsp baking powder
- 1 tsp salt
- ½ tsp black pepper
- Honey hot butter
- ¾ cup unsalted butter (1½ sticks) melted and divided
- ¼ cup honey
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper
- ¼ tsp salt
- 4 burger buns lightly toasted
- 2 cups shredded iceberg lettuce
- ½ cup buttermilk ranch
Instructions
- Lightly season chicken breasts on both sides with salt and pepper and place in a shallow baking dish.
- Pour buttermilk over chicken, cover with plastic wrap and refrigerate for 2 hours.
- In another shallow baking dish combine flour, breadcrumbs, garlic powder, turmeric, smoked paprika, baking powder, salt, and pepper.
- Preheat oven to 425˚F.
- Remove chicken breasts from buttermilk, one at a time, and dredge them in the flour mixture until fully coated, shaking off any excess.
- Transfer coated chicken to a well, greased cooling rack placed over a baking sheet, about 1½ inches apart.
- Spoon 1 tablespoon melted butter over each piece of chicken and bake for 20 to 25 minutes or until coating has browned and the chicken has cooked through.
- While chicken is baking, combine remaining ½ cup butter, honey, smoked paprika, cayenne pepper, and salt in a small mixing bowl and whisk together.
- Once chicken is done baking, remove from oven and brush spicy-honey butter all over each piece until well coated.
- To assemble: Spread ranch over the bottoms of each bun and top with a piece of honey hot chicken. Top chicken with a handful of shredded lettuce and more ranch. Place top buns over each sandwich and serve.
