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Nashville Hot Chicken Sandwich Topped with Apple Fennel Slaw

You can adjust the heat to suit your taste in this popular chicken sandwich. The Apple fennel slaw provides a refreshing accompaniment.
Serves: 10
Prep Time: 1 hour
Cook Time: 25 min

Ingredients

Chicken

10 boneless skin-on chicken pieces
vegetable oil, for frying
10 sesame brioche buns
melted butter

Marinade

2 cups buttermilk
4 cloves garlic minced
2 tsp freshly minced or grated ginger
½ tsp black pepper
¼ tsp cinnamon
2 tbsp hot sauce

Breading

1 cup flour
1 cup panko
2 tsp granulated garlic
2 tsp paprika
1 tsp freshly ground black pepper
1 tsp salt

Apple Fennel Slaw

2 tbsp fresh lemon juice
3 tart apples, cut into matchsticks
2 small heads fennel, cut into matchsticks
1 small red onion, cut in half and very thinly sliced
2 tbsp extra-virgin olive oil
2 tbsp mayonnaise
2 tbsp fresh flat-leaf parsley, chopped
salt and freshly ground pepper to taste

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  1. Cut chicken breasts in half crosswise on a diagonal to ensure they will fit on the sesame brioche bun.

  2. In a large bowl, combine buttermilk, garlic, ginger, black pepper, cinnamon, and hot sauce.

  3. Add chicken, turning to coat. Cover and refrigerate for 2 hours and up to 24 hours.

  4. Remove chicken from marinade. Discard marinade. Season with salt.

  5. Mix the flour, salt, panko, granulated garlic, paprika, and black pepper in a large bowl.

  6. In a large frying pan, heat 1 inch of oil over medium-high heat. Working in batches, toss the chicken in the panko mixture, making sure the chicken is fully coated and dry.

  7. Fry the chicken for 3 minutes on each side.

  8. Transfer chicken to a baking sheet lined with a cooling rack and bake in the oven at 375℉ (190℃) until the internal temperature is 165ºF (74ºC), about 15 minutes.

  9. Prepare the salad. Put the lemon juice in a large bowl.

  10. Cut one of the apples in half, core, and julienne into thin slices, then cut the thin slices into matchsticks.

  11. Put the cut apple in the bowl and toss with the lemon juice to keep from browning. Repeat with the remaining apples

  12. Slice the fresh fennel into matchsticks.

  13. Thinly slice the red onion.

  14. Add fennel and red onion to the apples.

  15. Add olive oil, mayonnaise, parsley and salt and pepper to the bowl. Gently toss all ingredients together.

  16. Let stand at room temperature for 10 minutes. Taste for seasoning.

  17. Slice the brioche buns in half, and brush insides with melted butter. If desired, warm buns in the oven.

  18. Place 2 pieces of chicken on a bun. Add extra hot sauce if desired.

  19. Top with a few spoonfuls of the Apple Fennel Slaw.

  20. Cover with the other half of the bun. Serve and enjoy!

Nutrition Info

Per 398 g serving Amount
Calories720
Protein31 g
Fat37 g
Saturated Fat8 g
Carbohydrate67 g
Fibre5 g
Sugar11 g
Cholesterol140 mg
Sodium790 mg
Per 398 g serving % Daily Value
Potassium600
Calcium100
Iron1.5