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

     Title: Dino's Hot Chicken Sandwich
Categories: Poultry, Citrus, Dairy, Chilies, Breads
     Yield: 4 servings

     1 lb Chicken breast; boned,
          - skinned
   1/4 c  Kosher salt; +1 tb, divided
     2 tb Dark brown sugar
   1/4 c  Fresh lemon juice; +2 tb
     2 c  Buttermilk
     2 tb Louisiana hot sauce
   1/3 c  Cayenne pepper; +1 tb,
          - divided
     1 ts Garlic powder
     1 ts Old Bay Seasoning
     1 ts Onion powder
     1 ts Paprika
     1 c  Canola oil; more for frying
     1 c  All-purpose flour
   1/2 c  Corn meal
     1 tb Fresh ground black pepper
     8 sl White bread
          Bread & butter pickles
          Tartar sauce

 Cut the chicken lengthwise in 1" wide strips. In a
 medium bowl or a medium container with a lid, stir
 together 1/4 cup of salt, the brown sugar, and lemon
 juice. Add the chicken pieces and toss to coat, then add
 enough cool water just to cover the chicken. Cover
 tightly and refrigerate for at least 4 and up to 8
 hours.

 Drain the brined chicken well, discarding the soaking
 liquid. Rinse and drain the chicken, then return it to
 the bowl, add the buttermilk and hot sauce, and toss to
 coat. Cover the bowl again and refrigerate for at least
 4 and up to 8 hours more.

 Meanwhile, prepare the hot oil. To a small bowl, whisk
 together 1/3 cups of cayenne, the garlic powder, Old Bay,
 onion powder, and paprika. Whisk in 1 cup of canola oil,
 then set aside.

 In a large bowl, whisk together the flour, corn meal,
 black pepper, and the remaining salt and cayenne. Set
 aside.

 Into a medium pot, pour canola oil to a depth of 2
 inches. Attach a deep-fry thermometer, and turn the heat
 to medium-high. While the oil is heating, line a rimmed
 baking sheet with foil and place it by the stove.

 When the oil reaches 350°F/175°C, fry the chicken:
 Working in batches, dredge the chicken in the flour
 mixture, shaking off any excess, then carefully drop the
 pieces into the oil and fry, stirring occasionally,
 until crispy and golden brown, 4-5 minutes. Using a
 heatproof slotted spoon or a spider skimmer, transfer to
 the foil lined pan and keep warm while you continue
 cooking the rest of the chicken.

 ASSEMBLE THE SANDWICHES. Place a slice of bread on 4
 plates. Top each slice with 2-3 strips of fried chicken.
 Stir the hot oil well, then drizzle 2-3 tb over
 each serving. Top each with bread and butter pickles and
 a second slice of white bread and serve hot, with tartar
 sauce on the side, if desired.

 Recipe by Dino's Bar

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

MMMMM