30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Hot Chicken Sandwich
This sandwich utilizes high-quality ingredients and a more involved sauce-making process for a truly exceptional experience. It features a fermented chili paste for depth and a house-made brioche bun.
In a bowl, combine all Marinade ingredients. Add Chicken and marinate for at least 4 hours, or up to 24 hours.
In a separate bowl, combine all Dredge ingredients.
Remove Chicken from Marinade and dredge thoroughly in the Dredge mixture, ensuring it's fully coated.
Heat about 2 inches of oil (peanut or canola) in a large, heavy-bottomed pot to 350°F (175°C).
Carefully fry Chicken in batches for 8-10 minutes per side, until golden brown and cooked through (internal temperature of 165°F/74°C).
While Chicken is frying, prepare Nashville Hot Oil: In a saucepan, combine reserved frying oil, Fermented chili paste, Cayenne pepper, Smoked paprika, and Garlic powder. Heat gently.
Once Chicken is cooked, immediately toss it in the Nashville Hot Oil to coat thoroughly.
Place Chicken on a wire rack to drain excess oil.
Slice Brioche buns and spread with a thin layer of mayonnaise. Place fried Chicken on the bottom bun, top with Coleslaw and Dill pickle chips, and cover with the top bun. Serve immediately.
