Nashville Hot Chicken Sandwich

Ingredients 

• 4 Chicken Breast Boneless Skinless, butterflied 

• 4 Brioche Buns

• Mayo

• Dill Pickles 

For the marinade

• 1 cup Whole Milk

• 2 Eggs

• 1 tbsp Hot Sauce

• 1/4 cup Pickle Juice

• Salt

• Pepper

Dredge

• 2 Cups flour

• 1 teaspoon Kosher salt

Sauce

• 1 cup Fryer oil

• 1 tbs Brown Sugar

• 1 tsp Garlic Powder

• 3 tbs Cayenne Pepper

• 1 tsp Chili Powder

Fryer Oil

• 3-4 cups Canola

Materials Need:

• 2 Medium Bowls

• Whisk

• Deep Frying pan

• Sheet pan with wire rack

• Tongs

Cooking Instructions

1. In a medium bowl combine milk, eggs, hot sauce, pickle juice, salt and pepper. Pat chicken dry and add to the bowl. Cover and refrigerate for 4 hrs. (For a quick marinade refrigerate for 1 hour)

2. Add flour and salt to another bowl. After your chicken has marinated coat the chicken using the double coat method. Double Coat Method: Coat the chicken once in the flour and then add it back to the brine, after the brine is absorbed add it back to the flour mixture. This will give your chicken a crispy crust! Let your chicken rest for 30 min. on the wire rack so the batter can adhere to the chicken. 

3. Heat a deep sided frying pan with canola or peanut oil to 325ºF. About 3-4 cups of oil will work. You want the oil to cover half of the chicken. Once the oil is hot fry your chicken 7-10 min. Flipping halfway between. Clean the rack and sheet pan while the chicken is frying.

4. While the chicken is frying add your spices to a bowl. Once your chicken is done frying add 1 cup of fryer oil to the spices. Mix well to dissolve the brown sugar. 

5. Toss cooked chicken in the sauce and coat well. Let the chicken rest on a wire rack to drip dry. 

6. Toast our brioche buns in the toaster oven until warm. Spread a layer of mayo on the top and bottom buns add your chicken and top with pickle slices.