Nashville Hot Chicken Sandwich with Slaw

INGREDIENTS:

4 boneless chicken breasts

1 tbsp black pepper

1 tbsp salt

1 cup whole milk

2 eggs

1 tbsp Dickey Farms Hot Peach Sauce, Lane's One-Legged Chicken Buffalo Sauce, or other preferred hot sauce

Coconut or avocado oil

For Coating:

2 cups flour

2 tsp salt

Terrapin Ridge Farms Nashville Hot Mustard

For Creamy Mustard Slaw:

2 cups cabbage slaw

3/4 cups chopped dill pickles

2 tbsp Georgia Olive Oil

1 tbsp apple cider vinegar

1/2 tsp salt

1/4 tsp black pepper

1 tsp whole grain mustard

1-2 tbsp mayo

 

INSTRUCTIONS:

Rub 1 tbsp of both salt and pepper all over all 4 chicken breasts. Set aside.

In a small bowl, whisk together the milk, eggs, and 1 tbsp hot sauce. In another bowl, combine flour and 2 tsp salt.

In a large skillet, heat 1 1/2 cups avocado oil over medium-high heat. Dip the chicken breasts into the flour mixture, then into the milk mixture, then back in the flour mixture. Place into the hot oil and cook 7-10 minutes per side, or until chicken breasts are cooked through.

While the chicken is frying, in a small bowl, combine all slaw ingredients and mix well. Store in refrigerator until ready to serve.

Once the chicken is done cooking, remove from skillet and place onto a cooling rack to allow excess oil and sauce to drip.

Using a brush, cover both sides of each breast heavily with the Terrapin Ridge Farms Nashville Hot Mustard sauce.

Place each chicken breast onto a bun, top with slaw, and serve immediately.

Enjoy!

*Recipe from Wanderlust and Wellness

Leave a comment