| Level: | Intermediate |
| Total: | 5 hr 15 min |
| Active: | 1 hr |
| Yield: | 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1650 |
| Total Fat | 123 g |
| Saturated Fat | 18 g |
| Carbohydrates | 89 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 45 g |
| Cholesterol | 204 mg |
| Sodium | 1599 mg |
Reviews
I generally think that cinnamon is the most overused spice but I think that cinnamon is what makes this recipe. I’ve invested in quality cinnamon recently and I think that makes a difference. Plus this has just the right hint of it. This recipe is kind of labor intensive but I think it’s worth it. It’s the second time I’ve made it and my husband raves about it. The chicken is juicy inside and crispy on the outside. I drizzle it with a little honey before serving.
The chicken needs something for the flour to cling so you get (what I expected) a nice crispy/crusty crust. This had no crunch. All flour washed into the pan. The hat sausage may be good but chicken is terrible. Use buttermilk and dredge twice. Then follow recipe. Also, season your flour.
This is the goat