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Nashville Hot Chicken Fried Egg Rolls

Prep Time30 mins
Cook Time30 mins
Course: Appetizer
Servings: 20


Nashville Hot Chicken (coating)

  • 2 cups milk
  • 1/3 cup hot sauce
  • 2 1/2 cups all-purpose flour
  • 3 TBS cornstarch
  • 3 TBS seasoned salt
  • 1 TBS paprika
  • 2 TSP cayenne pepper
  • 2 TSP black pepper
  • 1/2 TSP garlic powder
  • 4-5 chicken breasts, chopped

Nashville Hot Mixture

  • 1/3 cup cayenne powder
  • 2 TSP brown sugar
  • 1 TSP chili powder
  • 1 TSP garlic powder
  • 1 TSP paprika

Egg Roll Ingredients

  • 1 package cole slaw mix
  • 1 package egg roll wrappers
  • oil for frying
  • pickles to serve on the side


Prepare the Chicken

  • In a medium sized bowl, whisk together milk and hot sauce and set aside.
  • Next add flour, cornstarch, seasoned salt, paprika, cayenne pepper, black pepper and garlic powder to a large container with a lid (I used tupperware) and shake to mix well.
  • Dip each piece of chicken into seasoned flour and then into milk mixture and then coat again with flour. Allow coated chicken to rest to allow flour-mixture to set.
  • Heat 2 - 2 1/2 inches of oil to a cast iron skillet or heavy bottom skillet and heat over medium high heat to fry the chicken.
  • Cook the pieces of chicken until the crust is crisp and completely golden brown
  • Remove chicken from oil and place on paper towels or rack to drain. Finish cooking all of the chicken.

Nashville Hot Chicken Mixture

  • Whisk together 1 cup of the frying oil you used to fry the chicken with cayenne pepper, brown sugar, chili powder, garlic powder and smoked paprika until combined.
  • Tossed cooked chicken into Nashville Hot Chicken mixture. Set aside

Nashville Hot Chicken Fried Egg Rolls

  • Add 1 TBS of oilive oil to a medium pan. Sautee cole slaw mix mixture. Set aside
  • Heat 2 - 2 1/2 inches of oil to a cast iron skillet or heavy bottom skillet and heat over medium high heat to fry the egg rolls.
  • Place egg roll wrapper on clean, dry surface with one corner pointing towards you.
  • Moisten all four edges with water and place 1-2 TBS of cole slaw mix and 3-4 pieces of Nashville Hot Chicken just below the center of the wrapper.
  • Fold bottom corner over filling, fold left and right corners in, and roll up tightly.
  • Fry egg rolls in oil for 2-5 minutes or until golden brown and crispy.
  • Place on paper towel to drain.
  • Serve with pickles on the side