Nashville Chicken Sandwiches
Crisp oven chicken sandwiches with Nashville-seasoned butter and cool cabbage slaw.
Serves 4 • Prep: 20 minutes • Cook: 18–22 minutes
Ingredients
1 1/2 lb boneless skinless chicken breast, sliced into 4 even cutlets
1/2 cup all-purpose flour
1 large egg, beaten
1 cup panko breadcrumbs
2 tbsp neutral oil, divided
1 tsp The Nashville Life, divided
2 tbsp unsalted butter, melted
4 sandwich buns
2 cups shredded cabbage
2 tbsp plain yogurt
1 tbsp lemon juice
8 pickle slices
How to make it
Heat oven to 425°F. Set a lightly oiled wire rack over a sheet pan. Toss panko with 1 tbsp oil and 1/2 tsp The Nashville Life.
Place flour, beaten egg and seasoned crumbs in three separate dishes. Coat each cutlet with flour, then egg, then crumbs. Set on the rack and drizzle with remaining oil.
Bake 18–22 minutes, turning once gently, until chicken reaches 165°F; check the thickest part of each cutlet.
Mix cabbage, yogurt and lemon juice. In a separate bowl, mix melted butter with remaining 1/2 tsp The Nashville Life.
Brush cooked chicken lightly with seasoned butter. Build sandwiches with chicken, slaw and pickles.
Swap or combine flavors
For gentler heat, use only the 1/2 tsp in the crumb coating and leave the butter plain. The full recipe uses 1 tsp total across all four sandwiches.
Make it a meal
Serve with Grilled Corn with Seasoned Butter using its Wow POW option.
Shop the flavors
The blends are finely ground: coat food lightly and evenly. Hold additional salt until you have tasted the cooked dish. Cooking times are estimates; use the doneness instructions.
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