Nashville Hot Chicken Sandwich
Skip the lines and get straight to the good stuff at home with this HVR chicken sandwich recipe for the ages. Golden brown chicken flavored with Hidden Valley® Ranch Spicy Seasoning topped with crisp layers of lettuce, cole slaw and creamy Hidden Valley® Ranch Dressing. Who needs restaurants anyway?
Ingredients (11)
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flour ¼ cup
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eggs 2
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kosher salt and ground black pepper, to taste
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panko crumbs 1¼ cups
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boneless, skinless chicken breast cutlets, pounded thin 4
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neutral oil, for frying (canola, safflower, etc.)
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sandwich rolls 4
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dill pickle slices and romaine lettuce, for topping
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your favorite coleslaw, for topping.
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Hidden Valley® Original Ranch® Spicy Seasoning & Salad Dressing Mix Shaker, divided 2 teaspoons
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Hidden Valley® Original Ranch® Dressing (optional)
Steps (4)
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1
Arrange a breading station. Mix the flour and one teaspoon of the seasoning mix on a plate; whisk the eggs with salt and pepper in a shallow bowl and mix the panko crumbs with the remaining seasoning mix on a third plate or shallow bowl.
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2
Dredge each piece of chicken in the flour and shake off excess; dip into the egg and shake off excess and press into the breadcrumbs, coating on both sides.
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3
Heat enough oil in a large skillet to come up about ⅛–¼-inch of the sides of the pan until very hot but not smoking. Add the chicken and cook for about 6–8 minutes total, flipping once halfway through, until the chicken is cooked through and the exterior is golden and crispy. Place on paper towels to drain.
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4
To build the sandwiches, place the hot chicken on the bottom of four rolls. Spread dressing on the tops, if using. Layer chicken, pickles, lettuce and coleslaw inside and close the sandwiches. Serve immediately.
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