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Nashville Hot Not-Fried Chicken Sandwich


Nashville Hot Not-Fried Chicken Sandwich

  • 15 Minutes
  • 4 Servings
Nashville Hot Not-Fried Chicken Sandwich Recipe Image
  • 15 Minutes
  • 4 Servings


  • 4 Arnold Multigrain Sandwich Thin rolls
  • 1 ½ lb boneless skinless chicken breasts, cut into strips
  • 2 eggs, beaten
  • 1 cup buttermilk
  • 1 cup panko bread crumbs
  • 4 tsp paprika
  • Salt and pepper
  • 2 tbsp olive oil
  • ½ cup hot sauce
  • Cole slaw
  • Bread & butter pickles
  • Hot sauce


  1. Preheat oven to 425 degrees. 
  2. In a bowl, mix together the eggs and buttermilk. 
  3. Separately, mix together the panko bread crumbs, paprika, and salt and pepper and spread on a plate. 
  4. Dip the chicken strips into the wet mixture and then place on bread crumb mixture, coating well. 
  5. Place chicken on a baking sheet and drizzle with olive oil. 
  6. Bake chicken for 12 minutes then flip chicken and bake for another 7-8 minutes (total 20 minutes or until chicken is golden brown). 
  7. Remove chicken from oven and then toss in a bowl with ½ cup hot sauce.
  8. On Sandwich Thins rolls, add coleslaw then chicken strips. 
  9. Drizzle with more hot sauce and add pickles and the roll top. 
  10. Enjoy!