Fried Chicken Breast Sandwich

I was watching an old Food Network show the other day. Bobby Flay was visiting this great little place in Nashville, Tennessee, that was famous for Nashville-style fried chicken. I drooled through the entire episode. The fried chicken looked fantastic. Done right, in cast iron over gas and made it Nashville-style by adding a bunch of cayenne pepper. You just knew it was good (and perhaps painful for some). I decided to take the same approach to a sandwich and make a fried chicken breast sandwich.

Fried Chicken Breast SandwichI fried up a couple of coated chicken breasts. By themselves they were absolutely outstanding. Crunchy outside, moist and flavorful inside. I made one Nashville-style and realized I had made the perfect fried chicken breast sandwich. Seriously kicked up chicken on a bun with cooling lettuce, tomato and mayo.

Can’t take the heat? Tone it down or just make it ‘normal’, but you won’t be disappointed either way.

Also try my fried chicken salad sandwiches.

Fried Chicken Breast Sandwich

Course Main
Cuisine American
Prep Time 3 hours
Cook Time 20 minutes
Total Time 3 hours 20 minutes
Servings 6 -8 sandwiches


  • 3-4 boneless skinless chicken breasts halved horizontally
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons plus 4 teaspoons kosher salt
  • 4 large eggs
  • 2 cups buttermilk
  • 2 tablespoons hot sauce
  • 4 cups all-purpose flour
  • Oil for frying

To make it Nashville-Style Hot

  • 6 tablespoons cayenne pepper or less, depends on how hot you want it
  • 2 tablespoons dark brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika

For the sandwiches

  • 6-8 Buns
  • Mayonnaise
  • Tomato sliced then
  • Green leaf lettuce
  • Pickles


  • Toss the chicken breasts with black pepper and 2 tablespoons of the salt. Cover and refrigerate at least 3 hours.
  • Whisk the eggs, buttermilk, and hot sauce together in a large bowl.
  • Whisk the flour and remaining 4 teaspoons of salt in another large bowl.
  • Heat 2" of oil to 325 F in a deep fryer or Dutch oven.
  • Working in batches, dredge chicken in flour.
  • Shake off excess then dip into the buttermilk mixture.
  • Shake off excess then dip again into the flour mixture.
  • Shake off excess then fry until golden brown on both sides, 10-12 minutes.
  • Transfer to a rack or paper towel-lined plate to cool.

To make it Nashville-Style Hot

  • Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl.
  • Carefully whisk in 1 cup of the deep fryer oil.
  • Brush mixture onto both sides of the cooked chicken breasts.

For the sandwiches

  • Slather buns with mayo. Add tomatoes, chicken, lettuce, and pickles.

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