Subj : 3/30 Hot Chicken Day - 3
To   : All
From : Dave Drum
Date : Fri Mar 29 2024 04:26 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Nashville-Style Hot Chicken Sandwich
Categories: Poultry, Chilies, Dairy, Vegetables, Breads
     Yield: 4 servings

     5 tb Cayenne
     2 tb Dark brown sugar
     1 ts Chilli spice mix
     1 ts Granulated garlic
     1 ts Paprika
          Salt & fresh ground pepper
     4    Boned, skinned chicken
          - thighs
    12 c  Vegetable oil
     1 c  Buttermilk
     1 tb Favorite hot sauce
     2 lg Eggs
     2 c  All-purpose flour
     4    Hawaiian rolls
          Butter; for spreading
          Dill pickles; for topping
          Iceberg lettuce; for
          - topping
          Mayonnaise; for spreading

 Recipe courtesy of Jeff Mauro

 In a large heat-resistant bowl, whisk
 together the cayenne, brown sugar,
 chile powder, granulated garlic, paprika, 1
 tablespoon salt and 1 teaspoon black
 pepper. Sprinkle the spice mixture on all
 sides of the chicken. Transfer the chicken
 to a container and refrigerate at least 1
 hour and up to 3 hours. Leave the
 remaining spice mixture in the bowl.

 In a large Dutch oven, heat the oil until a deep-fry
 thermometer inserted in the oil registers 350ºF/175ºC.
 Position a wire rack on a baking sheet.

 Whisk together the buttermilk, hot sauce and eggs in a
 shallow bowl. Put the flour in a second bowl and season
 with salt and pepper. Dunk the chicken first in the
 buttermilk mixture, then dredge in the seasoned flour
 and coat thoroughly. Gently drop the chicken into the
 oil, in batches if necessary, and fry until golden
 brown, 10 to 12 minutes. Transfer the cooked chicken to
 the wire rack.

 Carefully add about 1 large ladleful (6 to 8 ounces) of
 the frying oil to the reserved spice mixture to let it
 bloom. Be careful, as it will bubble aggressively.

 Whisk until smooth. Brush the fried chicken with the
 bloomed spiced oil as desired. For the sandwich build:
 Meanwhile, halve the Hawaiian rolls, spread with butter
 and toast on a griddle. Put the hot chicken on the
 griddled buns, top with pickles, lettuce and a schmear
 of mayo.

 Yield: 4 sandwiches

 RECIPE FROM: https://www.foodnetwork.com

 Uncle Dirty Dave's Archives

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... "Taste is the most unexplored sense." - Matteo Ferrara
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)