NASHVILLE HOT FRIED CHICKEN SANDWICH RECIPES

Name: Nashville Hot Fried Chicken Sandwich
Cook time: 1 h
Total time: 5 h 15 min
Yield: 6 servings
Ingredients: 1/4 cup kosher salt; 4 cups cold water; 6 boneless skin-on chicken thighsu00A0; 1/2 cup canola oil or canola-olive oil; 3 tablespoons cayenneu00A0; 1 tablespoon brown sugaru00A0; 1/2 teaspoon chili powderu00A0; 1/2 teaspoon garlic powderu00A0; 1/2 teaspoon paprikau00A0; Canola oil, for fryingu00A0; 2 teaspoons granulated garlicu00A0; 1 tablespoon kosher saltu00A0; 1 1/2 tablespoons ground black pepperu00A0; 4 cups self-rising flouru00A0; 1 cup mayonnaise (preferably Duke's)u00A0; 6 challah or brioche burger bunsu00A0; Thinly-sliced iceberg lettuce, pickles and pickled jalapeno, for servingu00A0

NASHVILLE HOT FRIED CHICKEN SANDWICH RECIPE | FOOD NETWORK

Nashville Hot Fried Chicken Sandwich Recipe | Food Network image

Provided by Food Network

Categories main-dish

Total Time 5 hours 15 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 17

Ingredients

1/4 cup kosher salt
4 cups cold water
6 boneless skin-on chicken thighs
1/2 cup canola oil or canola-olive oil
3 tablespoons cayenne
1 tablespoon brown sugar
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Canola oil, for frying
2 teaspoons granulated garlic
1 tablespoon kosher salt
1 1/2 tablespoons ground black pepper
4 cups self-rising flour
1 cup mayonnaise (preferably Duke's)
6 challah or brioche burger buns
Thinly-sliced iceberg lettuce, pickles and pickled jalapeno, for serving

Steps:

For the chicken brine: Dissolve the salt in the water and pour over the chicken thighs in an airtight container or large zip top bag and refrigerate for 4 to 12 hours.
For the Nashville hot sauce: Start to heat the oil in a small saucepot over medium-high heat until nice and hot, but not smoking. Pour into a heatproof container and stir in the cayenne, brown sugar, chili powder, garlic powder and paprika.
Heat a medium saucepot half full of oil or an electric deep-fryer to 325 degrees F.
Meanwhile, remove the chicken from the brine. Pat dry and sprinkle with the granulated garlic, salt and black pepper on both sides. Then dredge the chicken through the flour evenly, one piece at a time. After all the chicken is dredged, check the temperature of oil and let the chicken rest for 10 to 15 minutes.
Assuming the oil is ready, flour the chicken a second time, shake off any excess and fry until the internal temperature is 165 degrees F, 8 to 9 minutes. Remove the chicken to a wire rack and brush generously with Nashville hot sauce.
Build sandwiches starting with mayonnaise on each side of the bun, then lettuce, if desired, the spicy chicken, pickles, jalapenos and the top bun.

CHEF JOHN'S NASHVILLE HOT CHICKEN RECIPE | ALLRECIPES

Chef John's Nashville Hot Chicken Recipe | Allrecipes image

If you've never had Nashville Hot Chicken, we're talking about an ultra-crispy fried chicken doused with a cayenne-infused glaze, and by 'glaze' I mean melted butter and lard. For the record, I've never been to Nashville, so I can't tell you how authentic this is, but it works for me, and is fairly easy to pull off.

Provided by Chef John

Categories Meat and Poultry Chicken Fried Chicken Recipes

Total Time 10 minutes

Prep Time 20 minutes

Cook Time 16 minutes

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 whole chicken, cut into 8 pieces
1 tablespoon kosher salt
1 cup buttermilk
¼ cup pickle brine
2 tablespoons Louisiana-style hot sauce
1 large egg
2 cups all-purpose flour
2 teaspoons fine table salt
¼ cup butter
¼ cup lard
2 tablespoons cayenne pepper
1 tablespoon packed light brown sugar
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup vegetable oil for frying, or as needed

Steps:

Toss chicken pieces with 1 tablespoon kosher salt. Transfer chicken to a bowl; cover and refrigerate overnight.
Whisk buttermilk, pickle brine, hot sauce, and egg together in a mixing bowl. Pour marinade over chicken and stir to ensure each piece is thoroughly coated. Cover and let chicken marinate in refrigerator 2 to 4 hours.
Mix flour and salt together in a shallow flat dish. Remove chicken from marinade and blot with paper towels. Reserve marinade. Toss chicken in flour until thoroughly coated. Return chicken to marinade, coating all sides; remove chicken from marinade allowing excess to drip back into the bowl. Coat the chicken once again in flour mixture. Place on a rack. Repeat with all chicken pieces. Allow to sit out about 15 minutes to allow coating to dry out a bit.
Place butter and lard in a large pot. Add cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Place over medium-high heat. Cook and stir until fats melt. Remove from heat; keep sauce warm.
Fill cast iron skillet about 1/3 of the way with vegetable oil. Heat oil to 350 degrees F over medium-high heat. Carefully place chicken into hot oil, skin side down. Maintain an oil temperature of 325 degrees F, adjusting heat as need. Fry until instant read thermometer reads 160 degrees F, 8 to 10 minutes per side.
Transfer chicken to a rack to drain. Brush with the sauce on both sides.

Nutrition Facts : Calories 1114.9 calories, CarbohydrateContent 74.5 g, CholesterolContent 258.2 mg, FatContent 66 g, FiberContent 3.3 g, ProteinContent 53.9 g, SaturatedFatContent 22.8 g, SodiumContent 3754.8 mg, SugarContent 7 g

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