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Nashville Hot Sufganiyot


Submitted by Eli Berman


Prepare the Sufganiyot

1. Roll out the dough to 1/8-inch thick and cut into three-inch rounds.
2. Fry the dough rounds in 375-degree oil until brown on both sides. Drain on a rack to cool.

Prepare the Schnitzel

1. Season the chicken breasts with salt, pepper, and garlic powder to taste. Season panko crumbs with salt, pepper, smoked paprika, onion powder, and garlic powder.
2. Dip chicken in egg bath (two eggs mixed with one teaspoon water), then dredge in panko.
3. Fry in 375-degree oil a minute and a half on each side. (Please do not overcook as that will make it dry and Southerners do not like dry fried chicken).
4. Place on a rack to cool.

Prepare the Hot Sauce

1. Mix everything except hot oil into a saucepan, then carefully pour the hot oil into the mixture and stir well. This allow the spices to “cook out” and not taste raw.

To Assemble

1. If the dough puffs up, slice in half like a bun; if not, use one as a bottom and another as the top as I did in the photo.
2. Place bottom of sufganiyot on plate.
3. Take schnitzel and either dip into the hot dip or spoon dip over the top of the schnitzel.
4. Top with your choice of toppings: pickles, lettuce, tomato, pickled onions, mayo, etc. (Please make sure something with acid – vinegar – is used: the heat needs a break and so will your mouth, haha.)