Nashville hot

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Nashville Buffalo Hot Chicken Sandwich

Chef Chen Chen’s Nashville Buffalo Chicken Sandwich is a sweet and smoky tribute to a Tennessee classic. Made with Cattlemen’s® Memphis Sweet BBQ Sauce, Frank’s RedHot® Original Cayenne Pepper Sauce, and a hint of OLD BAY® seasoning, this dish brings unforgettable flavour to menus.

Servings: 4

Ingredients

Chicken

BBQ Parmesan Ranch Sauce

Buffalo Sauce

Chicken Dredge Flour

Chicken Dredge Liquid

  • 1 cup Buttermilk
  • 2 tbsp Corn starch
  • 3 tbsp Water

  • 4 Potato buns
  • 1 cup Shredded iceberg lettuce

Method

Marinate chicken in Frank’s RedHot® Original Cayenne Pepper Sauce overnight in the refrigerator

BBQ Parmesan Ranch Sauce: Combine ranch, Cattlemen’s® Memphis Sweet BBQ Sauce, parmesan, red onions, and pickles into a Vitamix and pulse until smooth. Store in an airtight container and keep refrigerated

Buffalo Sauce: Combine Frank’s RedHot® Original Cayenne Pepper Sauce, hot mix, white vinegar, Worcestershire, and cold butter in a Vitamix and pulse until smooth. Store in an airtight container

Mix dredge flour and set aside

Mix dredge liquid. Set aside in cooler

Preheat deep fryer to 345F

Toss the chicken breasts in dredge flour to fully coat, and place into dredge liquid

Take from dredge liquid, and coat in dredge flour once more

Place chicken into the fryer and cook to an internal temperature of 160F, ensuring to flip halfway through

Remove chicken from the fryer and let drain

Toast bun on a pan or flat top and spread 1 tbsp of BBQ Parmesan Ranch on each side of the bun

Toss the chicken in 2oz of the Buffalo Sauce and place on the bun

Drizzle some extra sauce on top and serve

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