Nashville Hot Chicken Hoagies

Name: Nashville Hot Chicken Hoagies
Yield: 4 servings
Ingredients: 2 tbsp (30 mL) pickle juice; 1 tbsp (15 mL) chili powder; 1 tbsp (15 mL) brown sugar; 1 tsp (5 mL) cayenne pepper; 1 tsp (5 mL) paprika; ½ tsp (2 mL) salt; 1 lb (450 g) chicken tenderloins; 1 lemon; ½ cup (125 mL) low-fat mayonnaise; 1 tbsp (15 mL) sugar; ⅛ tsp (0.5 mL) black pepper; 2 cups (500 mL) prepared shredded coleslaw mix; 4 hoagie or sandwich rolls, split open; 4 dill pickle spears

Prep 10 min

Cook 15 min

Ready in 25 min

Using pickle juice is a classic trick when making Southern fried chicken, but it works great as a marinade for steak and pork too.

Ingredients

2 tbsp (30 mL) pickle juice
1 tbsp (15 mL) chili powder
1 tbsp (15 mL) brown sugar
1 tsp (5 mL) cayenne pepper
1 tsp (5 mL) paprika
½ tsp (2 mL) salt
1 lb (450 g) chicken tenderloins

1 lemon
½ cup (125 mL) low-fat mayonnaise
1 tbsp (15 mL) sugar
⅛ tsp (0.5 mL) black pepper
2 cups (500 mL) prepared shredded coleslaw mix
4 hoagie or sandwich rolls, split open
4 dill pickle spears

Directions

Combine the pickle juice, chili powder, brown sugar, cayenne, paprika, and salt in a medium bowl. Add the chicken tenders to the bowl and let them sit, covered, in the refrigerator for at least 5 minutes, or up to 30 minutes.
For the coleslaw, juice the lemon with the Juicer to measure 1 tbsp (15 mL). Combine the lemon juice, mayonnaise, sugar, and black pepper in a medium bowl.
Transfer ¼ cup (50 mL) of the dressing to a small bowl. Add the coleslaw mix to the bowl with the remaining dressing and stir to combine.
Heat the Executive Nonstick Double Burner Grill over medium-high heat for 3–5 minutes. Brush the reserved dressing onto the cut side of the rolls.
Add the rolls, cut-side down, to one side of the pan, and add the chicken to the other side. Grill the rolls for 3–5 minutes, or until grill marks appear. Grill the chicken for 3–4 minutes per side, or until the internal temperature reaches 165°F (74°C).
To serve, place ¼ cup (50 mL) of the coleslaw in each roll and top with 2 grilled chicken tenders and 1 pickle spear.

Yield:

4 servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 440, Total Fat 14 g, Saturated Fat 1.5 g, Cholesterol 75 mg, Sodium 900 mg, Carbohydrate 48 g, Fiber 4 g, Sugars 12 g, Protein 34 g

Cook's Tips:

Make your own coleslaw with the Multi-Grater & Slicer. Use the slicing disk to slice ¼ head of cabbage, and use the coarse grater disk to grate 1 peeled carrot.