American · Lunch
Nashville Hot Chicken Sandwich (Low-Calorie)
A skinless chicken breast is buttermilk-brined, coated in seasoned flour, and air-fried until crisp. The hot chicken is brushed with a cayenne and smoked paprika paste, then set on a toasted burger bun with pickle slices, lettuce, and a thin swipe of light mayo for a lean take on Nashville heat.
$4
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
386Calories
54.1gProtein
13.7gFat
42.1gCarbs
8.3gSugar
2.4gFiber
1520mgSodium
152mgChol
2.9gSat Fat
615mgPotassium
118mgCalcium
2.1mgIron
0.4mcgVitamin B12
8.2mgVitamin C
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Butterfly the chicken breast on a board so it is an even thickness for fast, even air-frying.
2
Marinate
Submerge the chicken in the buttermilk with a pinch of salt and chill 2 hours.
3
Dredge
Mix the flour, half the cayenne, half the smoked paprika, and black pepper in a dish, then press the drained chicken in.
4
Fry
Air-fry the chicken at 200C/400F for 16 to 18 minutes, flipping once, until the crust is deep golden and the internal temperature reads 74C/165F.
5
Build
Toast the split burger bun cut-side down in a dry skillet over medium heat 1 minute until golden, then spread mayonnaise, lettuce, and pickles.
6
Plate
Warm remaining cayenne, paprika, and brown sugar with water, brush over the chicken, set on the bun, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast
- 1 cup240ml buttermilk
- 2/3 cup84g all-purpose flour
- 2 tbsp2 tbsp cayenne
- 2 tsp2 tsp smoked paprika
- 2 tsp2 tsp brown sugar
- 22 light burger bun (110g)
- 2 tbsp2 tbsp mayonnaise
- 88 dill pickle slices (40g)
- 40g40g lettuce
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
