Nashville Hot Chicken Sandwich on Mini Naan

20 min Prep Time
15 min Cook Time

You won’t have to wait in line for this spicy chicken sandwich. Break up with basic buns and serve warm, buttery Stonefire® naan. Oust the ordinary and be a Naanconformist!  #BeANaanconformist

Ingredients

  • 8 Stonefire® Original Mini Naan
  • 1 garlic clove, finely grated
  • 1/2 cup mayonnaise
  • 1 tablespoon Louisiana-style hot pepper sauce
  • 1/2 small red onion, thinly sliced
  • 1jalapeño, thinly sliced
  • 4 cups thinly sliced cabbage
  • 2 cups all-purpose flour
  • 1 tablespoon ground black pepper
  • 1/2 teaspoon kosher salt plus more
  • 1 cup buttermilk
  • 2 skinless, boneless chicken breasts, cut in half
  • vegetable oil (for frying)
  • 2 tablespoons butter for spreading on Naan

Directions

  • Mix garlic, mayonnaise, and hot pepper sauce in a large bowl. Add onion, jalapeño, cabbage, combine cover and chill.
  • Whisk flour, pepper, and 1/2 teaspoons salt in a shallow bowl. Pour buttermilk into another shallow bowl. Working with 1 piece at a time, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into bowl. Dredge again in flour mixture, shaking off excess.
  • Pour oil into a large heavy skillet to a depth of 1/2-inch. Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium heat until thermometer registers 350°.
  • Fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack set inside a baking sheet; season with salt.
  • Warm Mini Naan according to package directions – spread warm naan with butter and the slaw and cooked chicken. Serve immediately.