Nashville-Style Hot Chicken Sandwich
Serves: 2
Irma Bergnaum
1 January 1970
Based on User reviews:
54
Spice
48
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
5 tbsps
Cayenne2 tbsps
Dark Brown Sugar1 tsp
Chile (powder)1 tsp
Granulated Garlic1 tsp
Paprika12 cups
Vegetable Oil1 cup
Buttermilk1 tbsp
Hot Sauce (favorite)2 large
Egg2 cups
All-Purpose FlourDirections:
1
Watch how to make this recipe
2
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
3
Sprinkle the spice mixture on all sides of the chicken
4
Transfer the chicken to a container and refrigerate at least 1 hour and up to 3 hours
5
Leave the remaining spice mixture in the bowl
6
In a large Dutch oven, heat the oil until a deep-fry thermometer inserted in the oil registers 350 degrees F
7
Position a wire rack on a baking sheet
8
Whisk together the buttermilk, hot sauce and eggs in a shallow bowl
9
Put the flour in a second bowl and season with salt and pepper
10
Dunk the chicken first in the buttermilk mixture, then dredge in the seasoned flour and coat thoroughly
11
Gently drop the chicken into the oil, in batches if necessary, and fry until golden brown, 10 to 12 minutes
12
Transfer the cooked chicken to the wire rack
13
Carefully add about 1 large ladleful (6 to 8 ounces) of the frying oil to the reserved spice mixture to let it bloom
14
Be careful, as it will bubble aggressively
15
Whisk until smooth
16
Brush the fried chicken with the bloomed spiced oil as desired
17
For the sandwich build: Meanwhile, halve the Hawaiian rolls, spread with butter and toast on a griddle
18
Put the hot chicken on the griddled buns, top with pickles, lettuce and a schmear of mayo