Frank’s Nashville Hot Chicken Sandwich

Ingredients

• 3/4 cup Frank's RedHot® Nashville Hot Wings Sauce, divided
• 2/3 cup buttermilk, divided
• 6 thinly sliced boneless skinless chicken breast cutlets, (about 1 pound)
• 2 cups flour
• 2 teaspoons baking powder
• 1 cup vegetable oil, for frying
• 6 soft white sandwich rolls, split
• Dill pickle slices

directions

1. WHISK 1/4 cup of the Wings Sauce and 1/3 cup of the buttermilk in a large bowl. Add chicken, turning to coat. Cover and refrigerate 1 hour, or longer for more flavor.
2. MIX flour and baking powder in large bowl. Stir in remaining 1/3 cup buttermilk using a large fork. With clean hands, rub flour mixture between palms until mixture is completely blended and resembles wet sand. Transfer to shallow baking dish.
3. REMOVE chicken from marinade. Place chicken in flour mixture, one piece at a time, pressing to coat completely on both sides. Discard remaining marinade and flour mixture.
4. HEAT oil to 375°F in 10-inch skillet. Fry chicken, two pieces at a time, about 4 minutes per side or until golden brown and cooked through. Drain on paper towel-lined plate; keep warm.
5. BRUSH hot fried chicken all over with remaining Wings Sauce. Serve chicken on sandwich rolls topped with dill pickles.