Nashville Hot Chicken Sandwiches
Ingredients
- 2 lbss Boneless Chicken thighs
- 1 tbsp Kosher salt
- ½ tbsp Black pepper
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 2 tsp Smoked paprika
- 8 slices White cheddar American cheese
- Brioche buns
- Mayo
Buttermilk Brine
- ½ gallon Buttermilk
- 1 cup Hot sauce
- 1 cup Pickle juice
- 1 ½ cups All-purpose flour
- 2 tsp Ancho chili powder
- 2 tsp Mexican chili powder
- 2 tsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Kosher salt
- 1 tsp Black pepper
Nashville Hot Chicken Paste
- 2 tbsp Brown sugar
- 1 ½ tbsp Cayenne
- 2 tsp Mexican chili powder
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 cup Hot cooking lard
Instructions
- Start off by adding the chicken to the buttermilk, hot sauce and pickle juice brine. Cover and place in the fridge for 12-24 hours.
- Remove when the time expires and wash the chicken and pat dry. Season the chicken with salt, pepper, garlic, onion and smoked paprika powder.
- Add 3 pounds of lard to your frying pan or dutch oven and get the temperature at 350 degrees f. Once the lard is ready for frying it is time to bread the chicken. Do it in this order, place the chicken in the flour mixture and coat, toss in the egg wash and then back into the flour.
- Before frying any chicken add the Nashville hot chicken seasoning in a metal bowl and place to the side. Add the breaded chicken into the hot lard and fry for 3-4 minutes. Remove and place on a wire rack. Repeat this process to fry all of your chicken.
- When all of the chicken is fried, add a cup of hot oil and mix it together. Brush each piece of fried chicken with this spicy chicken seasoning paste. Add a slice of White American cheddar cheese. Place under the broiler for a few minutes to melt the cheese.
- Toast the brioche buns and apply mayo on the top and bottom buns with pickle slices on the bottom. Add the chicken and it is complete!
- Enjoy with friends and family!