Nashville Hot Chicken Medallion Sandwich

    Ingredients

    • 2⁄3 C Texas Pete® Original Hot Sauce
    • 2½ C Buttermilk
    • ¹⁄8 C Rosemary, fresh, chopped
    • 3¾ lbs. Chicken, white meat

    BREADING

    • 2⁄3 C Texas Pete ® Dust
    • 5 C All-purpose flour
    • 2½ Tbsp. Salt
    • 2½ Tbsp. Onion powder
    • 2½ Tbsp. Garlic powder

    DRIZZLE HONEY GLAZE

    • 2⁄3 C CHA! by Texas Pete ® Sriracha Sauce
    • 2½ C Clover honey
    • Water

    GARNISH

    • 20 Pickles
    • 10 Hamburger buns, sliced
    • 10 Skewers, 4″

    Directions

    Blend the buttermilk, Texas Pete® Original Hot Sauce and rosemary. Set aside.

    Blend the breading ingredients together and set aside for later.

    Pound the chicken to ¼” thickness and cut into 2 oz. medallions.

    Bread the medallions by putting into the buttermilk mixture. Shake of excess and dredge through the breading again for an extra coating.

    Blend the drizzle ingredients together. Adjust viscosity with water as needed.

    Fry medallions until golden brown and cooked to 160°F internal temperature.

    Place on the skewer a chicken medallion followed by a pickle, another chicken medallion, another pickle and one more chicken medallion.

    Drizzle with Texas Pete® and honey glaze.

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