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 Chicken thighs; boned,
- skinned
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
In a large heat-resistant bowl, whisk together the cayenne, brown
sugar, chile powder, granulated garlic, paprika, 1 tb salt, and
1 ts 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 350°F/175°C. 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 oz) 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.
Recipe courtesy of Jeff Mauro
RECIPE FROM:
https://www.foodnetwork.com
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