Try this new take of a Nashville hot chicken sandwich. A crispy honey glazed chicken breast is topped with Sargento® Medium Cheddar Cheese and a homemade bacon mayo and piled high on a brioche bun.
Ingredients
Directions
- Combine all ingredients for marinade in a shallow dish or pie plate. Reserve 1/2 cup of mixture for later, then add chicken to remaining marinade. Cover and refrigerate marinated chicken for at least 2 hours or up to 8 hours, then remove chicken from marinade, discarding marinade and transfer to a plate.
- Combine, coating ingredients in a shallow dish or pie plate. Transfer ¼ cup of the coating mix with the ½ cup of reserved marinade to another shallow dish or pie plate. Set aside. Transfer remaining coating mix to a third shallow dish and set aside.
- Make bacon mayo by combining mayonnaise and crumbled bacon in a small bowl. Refrigerate until ready to assemble.
- Pre-heat oil in a deep fryer or large, heavy bottomed dutch oven to 350 degrees. If using a dutch oven, do not fill more than one third full of oil.
- To bread chicken, dip one chicken breast half into the coating mix, shaking off excess, then coat with marinade/flour mixture. Transfer back to the coating mixture and coat completely. Transfer breaded chicken to a plate lined with foil. Repeat process with remaining chicken. Set chicken aside until oil is hot.
- For Hot Honey Glaze: Combine all ingredients in a small bowl. Set aside until chicken is done frying.
- To Fry Chicken: Using a pair of metal tongs, carefully lower one piece of breaded chicken at a time into hot oil. Fry for 5-6 minutes or until chicken is cooked through and juices run clear. Transfer to a plate lined with paper towels.
- Brush hot honey mixture over entire fried chicken breast.
- To Assemble Sandwiches: Spread 1 tablespoon of bacon mayo on each bun bottom and bun top. Place 1 lettuce leaf on bun bottom. Place 1 slice of cheese over lettuce. Place a fried chicken half over cheese. Place another cheese slice over chicken. Top with 3 slices of pickle and bun tops. Serve.
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