Nashville Hot Chicken Sandwich

재료

• Chicken thighs

• Buttermilk

• 100 mL pickle juice

• 3 T cayenne, divided

• 1 T plus 2 t garlic powder, divided

• 1 T plus 2 t onion powder, divided

• 1 T sea salt

• 1 T plus 1 t black pepper

• 1 T oregano

• 1 T smoked paprika

• 3 cups white flour

• 1 cup cornstarch

• 1 T brown sugar

• Brioche buns

Sauce:

• 2 T mayo

• 2 T hot sauce

• 1 t mustard

• Dash of pickle juice

• Chopped chives

Toppings:

• Sliced pickles

• Lettuce

• American cheese

방향

1. Brine your boneless, skinless chick thighs: cover in buttermilk, add ~100ml pickle juice and season with IT each of cayenne, garlic powder, onion powder, sea salt, black pepper, oregano, smoked paprika. Leave in the fridge for an hour but ideally overnight.

2. In a large bowl, add 3 parts plain white flour and 1 part cornstarch and season with It each of garlic powder, onion powder, and black pepper.

3. Pull out the chicken and throw into the flour. Toss and press firmly to fully coat and set aside.

4. Heat some vegetable oil to 350f in a deep pan, then slowly place in your chicken and cook until golden brown (~7 to 8 minutes). Set aside to rest and repeat. Internal should read 165f.

5. In a new bowl, add 2T cayenne, 1t garlic powder, 1 t onion powder, pinch of salt and black pepper, IT brown sugar, then ladle in some of your hot cooking oil and mix.

6. Add your crispy fried chicken to this bowl and coat in the sauce then set aside.

7. Toast Up your brioche buns with some butter and then lace up your sauce: 2T mayo, 2T hot sauce, It mustard, dash of pickle juice, and some chopped chives.

8. Place on some sliced pickles, then shredded lettuce, then your crispy chicken, a slice of American cheese, and finally a sauced, toasted top bun.