Nashville Hot Chicken Sandwich with Ranch Dressing & Dip

Did you enjoy our Nashville Hot Chicken Sandwich? Check out more ways to enjoy your sandwich!

• 1 cup flour
• 1/2 cup buttermilk
• 1 tbsp. vinegar-based hot sauce
• 2 medium chicken breasts, halved
• Salt and pepper, to taste 
• oil for frying
• 2 cups coleslaw mix, can sub for shredded cabbage
• 1 cup Toby’s Ranch Dressing & Dip
• 4 brioche buns
• bread and butter pickle chips

• 1/2 cup frying oil
• 2 tsp. brown sugar
• 2 tsp. cayenne powder
• 1/4 tsp. chili powder
• 1/4 tsp. paprika
• 1/2 tsp. garlic powder

Gather all ingredients. In a shallow bowl or dish, mix the flour with salt and pepper. 

In a second bowl, combine and mix the buttermilk with hot sauce.

Coat each of the chicken cutlets in flour, then dip in the buttermilk, and back into the flour.

Heat one inch of oil in a large pot to 350 degrees F and carefully place in the pieces of chicken. Cook for 3 minutes on each side, or until the internal temperature reaches 160 degrees F. Place the chicken on a cooling rack or paper towel lined plate.

In a small bowl, combine all seasoned oil ingredients. Then, add in 1/2 cup of hot oil. Quickly mix the oil, then add a tablespoon over each piece of chicken. 

In a medium bowl, combine coleslaw mix and Toby’s Ranch Dressing & Dip, mix well.

Add a dollop of Toby’s Ranch on to each brioche bun. Stack on the hot chicken, coleslaw, and bread and butter pickles. Serve and enjoy your Nashville Hot Chicken Sandwich!