Nashville Hot Chicken Sandwich
Creamy Potato Salad
Ingredients
- 6 frozen fully cooked breaded chicken tenderloins
- ¼ cup butter
- 2 Tbsp honey
- 1 tsp cayenne pepper
- ½ tsp smoked paprika
- 2 hamburger buns
- ½ (12-oz) jar dill pickle slices
- ½ (8-oz) pkg shredded lettuce
- ¼ cup Ranch dressing
Instructions
- Fry or bake chicken tenders according to package directions.
- Meanwhile, cook butter, honey, cayenne, and paprika in a small saucepan over medium-low heat until butter is melted. Dip chicken pieces in mixture.
- Serve chicken on buns with pickles, lettuce, and Ranch dressing.
Side Dish Ingredients
- ¾ lb russet potatoes
- 2 Tbsp chopped fresh parsley
- 2 green onions, thinly sliced
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 Tbsp fresh lemon juice
Side Dish Instructions
- Peel potatoes, and cut into 1-inch chunks. Bring potatoes and water to cover to a boil in a Dutch oven over medium-high heat; reduce heat, and simmer 10 minutes or until potatoes are just tender. Drain.
- Stir together parsley, onions, mayonnaise, sour cream, and lemon juice in a large bowl. Add potatoes; toss and season with salt and pepper to taste.
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