Nashville Hot Chicken Sandwich
Serve 4
Ingredients
Fried Chicken:
4 Chicken Thighs
2 Cup AP Flour
½ Cup Cornstarch
1 tsp baking powder
2 tsp coarse salt
1 tsp garlic powder
1 tsp onion powder
1 Cup buttermilk
2 tsp Franks hot sauce
1 large egg
Nashville Hot Seasoning:
2 Tbsp Ground Cayenne powder
2 tsp dark brown sugar
2 tsp ground hot paprika
1 tsp garlic powder
1 tsp ground black pepper
½ tsp coarse salt
1 Tbsp Truffle Hot Sauce (Optional)
Slaw:
2 cups shredded green and red cabbage
Juice of one lime
2 Tbsp olive oil
1 tsp honey
1 tbsp pickle juice
1 tsp dijon mustard
Salt and pepper to taste
Other Ingredients:
4 Potato Hamburger buns
Dill Pickles
Vegetable or Peanut oil
Equipment
Dutch oven or Large Cast Iron Skillet
Large mixing bowl
Medium heatproof bowl
Wire baking rack
Long Tongs
Pastry Brush
Whisk
Directions:
In a large dutch oven or cast-iron skillet, heat oil to 375F
Create your dredging stations. In a large dish, combine flour, cornstarch, baking powder, garlic powder, onion powder, salt, and pepper. In another bowl, whisk together buttermilk, hot sauce, and egg.
Season chicken with salt and pepper. Dredge chicken in the dry mixture, then submerge into buttermilk mixture, making sure the entire chicken thigh is completely covered. Dredge chicken for the second time in the dry mixture and set aside until ready to fry. Repeat this step for each piece of chicken
When the oil has reached 375F, slowly lower the chicken into the oil. Fry on each side for about 5 minutes, or until a deep golden brown. Remove and sprinkle with salt and allow to rest on a wire baking sheet.
Combine Nashville seasonings in a heatproof bowl. Add about ½ cup of the hot frying oil to the bowl and whisk until smooth. Brush Nashville hot sauce over the chicken.
In a large mixing whisk together lime juice, olive oil, mustard, pickle juice, honey, salt, and pepper. Toss cabbage in the dressing.
In a large skillet, with grill buns with a little olive oil. Build the sandwich with chicken, sliced pickles, slaw, and enjoy!
