Classic Nashville Hot Chicken Sandwiches

• ½ c all-purpose flour
• 2 eggs, beaten
• 4 boneless, skinless chicken thighs
• ⅔ c The Fresh Market Nashville Hot Chicken Breading
• ¼ c vegetable oil for pan-frying
• 8 slices soft white sandwich bread
• Lettuce, dill pickles and mayonnaise for serving

Place the flour in a shallow bowl or plate. Pour the eggs onto a second plate and the Nashville Hot Chicken Breading onto a third. Dredge the chicken thighs one at a time with the flour, shaking off the excess, then dip in the egg and then the panko. Repeat with the remaining chicken thighs, being sure to coat the thighs liberally with the breading.

PAN-FRY: Heat vegetable oil in a large cast iron skillet or heavy bottomed sauté pan over medium heat until hot, 2-3 minutes. Carefully add the chicken thighs and pan fry on both sides until golden brown, 6-7 minutes per side, until cooked through. Cook the chicken in batches if necessary, so as not to crowd the pan. Remove to a paper-towel-lined plate.

AIR-FRY: Preheat air fryer to 375. Cook thighs for 16-20 minutes, turning once during cooking.

OVEN: Preheat oven to 425. Bake chicken thighs on a parchment- or foil-lined baking sheet for 18-22 minutes, turning once during baking.

To serve: Spread mayonnaise on the sandwich bread. Add the cooked chicken thighs and top with lettuce and dill pickles as desired.