Nashville Hot Chicken Sandwich (Spicy Chicken Sandwich)

Name: Nashville Hot Chicken Sandwich (Spicy Chicken Sandwich)
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Yield: 4
Ingredients: Salt and pepper; 2 Chicken breasts; 2 eggs; ½ cup buttermilk ((or milk with ½ tbsp vinegar)); 1- 2 tbsp Sriracha; 1 ½ cups AP flour; ½ tsp sea salt; 1 tsp ground pepper; ¼ cup butter (melted); 2 tbsp bacon fat (or use all butter, or all lard); 2 tbsp brown sugar; 1 tbsp paprika (use 2 tbsps, if you're only using 1 tbsp cayenne pepper); 2 ½ tbsp cayenne pepper (use much less if you cannot handle spice (adjust to your preference)); ½ tsp cumin; 1 tsp allspice; ½ tsp garlic powder; ½ tsp black pepper; Salt to taste; Oil for deep frying; 4 brioche buns (or 8 thick sandwich slices. Toasted lightly); Dill pickles; Shredded red cabbage and carrots for the colesalw (optional); Ranch dressing or sour cream ranch (see below for recipe); 1 cup sour cream; 1 tbsp chopped dill; 1 tbsp chopped chives; 1 tbsp finely chopped parsley; 2 tbsp lemon juice; ½ tsp paprika; Salt and pepper

Prep 1 hr Cook 25 min Serves 4 Source

Ingredients

Salt and pepper
2 Chicken breasts
2 eggs
½ cup buttermilk ((or milk with ½ tbsp vinegar))
1- 2 tbsp Sriracha
1 ½ cups AP flour
½ tsp sea salt
1 tsp ground pepper
¼ cup butter (melted)
2 tbsp bacon fat (or use all butter, or all lard)
2 tbsp brown sugar
1 tbsp paprika (use 2 tbsps, if you're only using 1 tbsp cayenne pepper)
2 ½ tbsp cayenne pepper (use much less if you cannot handle spice (adjust to your preference))
½ tsp cumin
1 tsp allspice
½ tsp garlic powder
½ tsp black pepper
Salt to taste
Oil for deep frying
4 brioche buns (or 8 thick sandwich slices. Toasted lightly)
Dill pickles
Shredded red cabbage and carrots for the colesalw (optional)
Ranch dressing or sour cream ranch (see below for recipe)
1 cup sour cream
1 tbsp chopped dill
1 tbsp chopped chives
1 tbsp finely chopped parsley
2 tbsp lemon juice
½ tsp paprika
Salt and pepper

Steps

1
Halve the two chicken breast pieces and pound each piece until it's about 1 cm thick.
2
Sprinkle salt and pepper on both sides of each piece.
3
Mix the ingredients for the egg mix (for dredging). Set aside.
4
Mix the ingredients for the flour mix. Set aside.
5
Take a piece of chicken and coat it with the flour mix. Then dip it in the egg mix to coat and once more in the flour mix to coat.
6
Set it on a wire rack (or on a plate that's sprinkled with flour).
7
Heat the oil to about 380°F in a deep, heavy bottomed saucepan.
8
Fry the chicken pieces (I only fry 2 pieces at a time to prevent overcrowding) for about 6 minutes, until the chicken turns golden brown and the internal temperature is at about 165°F.
9
Place the chicken on a wire rack (the chicken can also be kept in a warm oven to keep it warm).
10
Brush the hot sauce generously over the fried chicken.
11
Make this before frying the chicken, but keep it warm. Place all the ingredients for the hot sauce in a small saucepan and heat over medium heat to melt the butter and mix all the ingredients to form a paste. If needed, add just the smallest amount of water to make into a thick brushable paste.
12
Once all ingredients are mixed, keep it warm until the chicken is fried.
13
Place all the ingredients in a small food processor and pulse to mix well. Add salt and pepper to taste (add more lemon juice if needed too).
14
Optional - mix some of the dressing with shredded cabbage and carrots to make a coleslaw.
15
Place one piece of spicy fried chicken on a burger bun. Top with dill pickles and sour cream ranch dressing and serve with coleslaw.