Crazy thing, this recipe. I actually had never been to Nashville prior to developing this recipe. Last week I had the opportunity to explore Nashville for the first time and even got the opportunity to try the famed, Nashville chicken sandwich. And, guess what? I realized mine was on point.
Warning: Nashville-style hot chicken is not for the faint of heart. Apparently, it has it’s origins as a punishment for an adulterous man, but I guess that didn’t work out so well since it’s so damn delicious to spice-lovers out there.
Obviously, you can adjust the spice level by adjusting the cayenne pepper. The dill pickle inspired slaw along with the soft, toasted bread help to cool the mouth from the inferno. Tip: if spice isn’t your thing, you don’t want to miss this slaw, give it a try on it’s own – it works great on tacos or as a side at your next summertime BBQ. Maybe pair it with this, this, this, or that. Without further delay, enjoy your Nashville chicken sandwich!
Nashville-Style Oven Fried Chicken Sandwiches with Dill Slaw
Ingredients
- 4–6 boneless, skinless chicken breast
- ½ cup flour
- 2 eggs, beaten
- 3 ½ cups cornflakes cereal, crushed
- olive oil, for brushing
- 1 bag cabbage slaw mix
- 1 cup shredded carrots
- ⅓ cup Greek yogurt
- ⅓ cup mayo
- 1 tbsp. apple cider vinegar
- 2 tbsp. honey, divided
- 1 tsp. garlic powder, divided
- 1 tsp. dried dill
- 1 tbsp. cayenne pepper
- 3 tbsp. butter, melted
- 4–6 buns, toasted
- pickles
Instructions
- Preheat oven for 400 degrees. Line a baking sheet with silicone baking mat or parchment paper.
- Place flour, eggs, and crushed cornflakes in 3 separate bowls. Dredge chicken through flour, dip in the eggs, then press into cornflakes making sure that all sides of the chicken are covered. Place on prepared baking sheet. Brush each piece of chicken with olive oil.
- Bake chicken in the oven for 20 minutes. Remove, flip, and brush again with olive oil. Continue baking chicken for another 15 minutes or until meat thermometer reads 165 degrees.
- While chicken bakes, prepare slaw. Mix together Greek yogurt, mayo, apple cider vinegar, 1 tbsp. honey, ½ teaspoon garlic powder, and dried dill together in a bowl. Toss dressing with cabbage slaw and shredded carrots. Set aside in refrigerator.
- Prepare cayenne pepper sauce. Mix cayenne, 1 tbsp. honey, ½ tsp. garlic, and paprika with the melted butter. If sauce is pasty or thick, whisk in small amount warm water until smooth and saucy.
- Drizzle or brush cayenne pepper sauce on the the chicken when it is removed from the oven. Serve on toasted buns with slaw and pickles.
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