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This Is the Ultimate Fried Chicken Sandwich (If You Can Take the Heat)

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This football season, we’ve partnered with Taste of the NFL and their favorite tailgating experts to share great game-day recipes for an even greater cause.  Join these chefs in raising awareness and funds for hunger relief across the country by taking the Kick Hunger Challenge with your favorite football team and making a donation to their local food bank. And be sure to check PEOPLE.com every Thursday for a new game day recipe from your favorite celebrity chefs. Here, Spike Mendelsohn of Good Stuff Eatery, Béarnaise and We, The Pizza shares a recipe for his Nashville hot chicken sandwich.

I always like to put a spin on classic recipes, even for game day eats. I truly believe that something on a bun works best for a tailgate, where you can layer different flavors and textures into a perfect bite—a buttery brioche bun is my go-to!

RELATED: Baked, Fried or Spicy—Yeah, We Have a Chicken Wing Recipe for That

I was recently in Nashville — a city with huge football following, an awesome tailgating culture, and amazing food — and was able to try its renowned hot chicken. I loved it so much that I recreated a sandwich version (a brand new menu item at select Good Stuff Eateries) that would add a lot of delicious heat to any tailgate. This sandwich includes a crispy on the outside, juicy on the inside chicken breast, topped with a spicy pepper oil for some more kick and your choice of pickle to balance it all out.

Happy tailgating!

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Nashville Hot Chicken Sandwiches
Serves 4

4 chicken breasts (5 oz. each)
4 brioche buns
12 bread and butter pickles
2 cups plain bread crumbs
4 extra-large eggs
4 ounces whole milk
4 tbsp. cayenne pepper
3 tbsp. brown sugar
1 tbsp. chili powder
1 tsp. garlic powder
2 tsp. Spanish paprika
16 oz. sunflower oil
Oil for frying
Salt

Trimming the chicken:
1. Trim the excess fat off the sides of the chicken breast.
2. Using a knife, score the chicken long ways, cutting half way through the chicken. This will help the chicken cook more rapidly.

Breading the chicken:
1. In a medium sized mixing bowl, crack the eggs and whisk with the milk.
2. In a separate medium sized mixing bowl, add the breadcrumbs.
3. Dip each chicken breast in the egg mixture and dredge completely and shake off the excess.
4. Transfer to the breadcrumbs and dredge completely, shaking off the excess.
5. Repeat steps 3 and 4.
6. Transfer to a parchment lined pan.

Making the spicy pepper oil:
1. In a medium mixing bowl, combine all the spices.
2. Add the oil and whisk vigorously until all the spices have dissolved into the oil.

Frying and finishing:
1. Fit a Dutch oven with thermometer and pour in oil for frying. Heat over medium-high under thermometer registers 340 degrees.
2. Set the chicken breast in and fry for 2-3 minutes until golden brown.
3. When finished, season with 1/2 tsp. of salt.
4. Transfer to the brioche buns.
5. Whisk together the spicy oil, as it separates over time. Drizzle 1 ounce on each chicken breast.
6. Add 3 bread and butter pickles on top of the chicken and place the top bun.