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 Boned, skinned chicken
- thighs
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

Recipe courtesy of Jeff Mauro

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. 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 350ºF/175ºC.
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 ounces) 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.

Yield: 4 sandwiches

RECIPE FROM: https://www.foodnetwork.com

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... "Taste is the most unexplored sense." - Matteo Ferrara
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