Nashville Hot Chicken Sandwiches With Fennel Slaw And Iceberg Lettuce Recipes

NASHVILLE HOT CHICKEN SANDWICH

Steps:

• For the slaw: In a large bowl, whisk together the mayonnaise, vinegar and sugar. Season with salt and pepper. Add the cabbage, carrots and shallot. Stir until evenly coated. Set aside while you prepare the chicken. The longer the slaw sits, the better it gets.
• For the hot chicken: Heat 4 inches of vegetable oil to 365 degrees F in a Dutch oven. Prepare 2 sheet trays with wire racks. Generously sprinkle both sides of the chicken breasts with Miss Brown's House Seasoning.
• Create a dredging station by putting the flour in a medium bowl. Next, whisk together the buttermilk and hot sauce in a second medium bowl. Working with one piece at a time, dredge the seasoned chicken in the flour to coat, then dip in the buttermilk mixture and back into the flour. Place onto one of the prepared sheet trays (keep the other tray clean). Continue until all the chicken is coated.
• Carefully add the chicken, skin-side down, to the oil and cook, turning once, until it is golden brown on the outside with an internal temperature of 165 degrees F, 10 to 12 minutes. Remove to the clean prepared sheet tray when ready.
• While the chicken is frying, make the hot butter sauce: Melt the butter in a medium saucepan over medium-high heat. Add the hot sauce, brown sugar, cayenne and Miss Brown's seasoning. Cook for 5 minutes, stirring occasionally. When ready to serve, dip each piece of fried chicken in the hot butter sauce. Place each piece of chicken on the bottom of a potato roll and top with slaw and pickles. Drizzle extra sauce on top. Close each sandwich with a top bun.
• Whisk together the onion powder, paprika, garlic powder, salt and black pepper in a medium bowl. Store any extra seasoning mix in an airtight container. Makes 5 teaspoons.

NASHVILLE HOT CHICKEN SANDWICHES

Steps:

• Mix together the buttermilk and hot sauce in a large bowl then add in the chicken pieces taking care to make sure they are esch covered with the mixture. Let the chicken marinate here for at least 4 hours.
• Work with one piece at a time. Take a chicken thigh and dredge it in the flour mixture taking care to shake off any excess flour. Place the flour-coated chicken thigh in the egg mixture and cover both sides before returning to cover it with flour again and then on to the plate to rest. Continue until all the chicken is breaded.
• Pour a couple of inches of oil into a high walled skillet then heat to 350ºF. The temperature dial of your burner should be around medium. Gently lower pieces of chicken into the oil using a pair of tongs. Add as many pieces as you can fit without crowding and cook them about 4 1/2 minutes per side before removing them to rest on a rack.
• Place the cayenne powder, garlic powder, onion powder, paprika and brown sugar into a heat-proof bowl then carefully remove 1/2 cup of the cooking oil from the skillet and add it to the bowl along with the spices. Stir to mix well and let the oil cool.
• Either dip the fried chicken pieces into the bowl of chili oil to cover them or use a brush to brush it over them. Either way make sure to stir the oil up once in a while to keep the spices throughout it as it does settle to the bottom of the bowl.
• Pile shredded lettuce on the bottom of the bun, add 2 pieces of the spicy chicken then top with a generous serving of pickle chips.

NASHVILLE-STYLE HOT CHICKEN SANDWICH

Steps:

• In a large heat-resistant bowl, whisk together the cayenne, brown sugar, chile powder, granulated garlic, paprika, 1 tablespoon salt and 1 teaspoon black pepper. Sprinkle the spice mixture on all sides of the chicken. Transfer the chicken to a container and refrigerate at least 1 hour and up to 3 hours. Leave the remaining spice mixture in the bowl.
• In a large Dutch oven, heat the oil until a deep-fry thermometer inserted in the oil registers 350 degrees F. Position a wire rack on a baking sheet.
• Whisk together the buttermilk, hot sauce and eggs in a shallow bowl. Put the flour in a second bowl and season with salt and pepper. Dunk the chicken first in the buttermilk mixture, then dredge in the seasoned flour and coat thoroughly. Gently drop the chicken into the oil, in batches if necessary, and fry until golden brown, 10 to 12 minutes. Transfer the cooked chicken to the wire rack.
• Carefully add about 1 large ladleful (6 to 8 ounces) of the frying oil to the reserved spice mixture to let it bloom. Be careful, as it will bubble aggressively. Whisk until smooth. Brush the fried chicken with the bloomed spiced oil as desired.
• For the sandwich build: Meanwhile, halve the Hawaiian rolls, spread with butter and toast on a griddle. Put the hot chicken on the griddled buns, top with pickles, lettuce and a schmear of mayo.

NASHVILLE HOT CHICKEN SANDWICHES WITH FENNEL SLAW AND ICEBERG LETTUCE

Steps:

• For the chicken: Place the chicken in a baking dish. Whisk together the buttermilk, eggs and hot sauce in a medium bowl; pour over the chicken and let marinate for 10 minutes to 2 hours at room temperature.
• For the chili oil: Stir to combine all of the ingredients in a large saucepan and heat over high heat to 300 degrees F. Remove from the heat.
• For the dredge: Whisk together all of the ingredients in a large bowl.
• For the shake: Whisk together all of the ingredients in a small bowl and transfer to a spice shaker.
• Preheat vegetable oil in a deep fryer to 325 degrees F. (Alternatively, heat 2 inches vegetable oil in a heavy-bottomed pot or Dutch oven to 325 degrees F over medium heat.) Working one at a time, remove the chicken from the marinade and add to the dredge. Thoroughly coat the chicken, patting gently, and shake off any excess dredge. Carefully lower the chicken into the oil and fry, turning the chicken as needed for even browning, until golden brown and crispy with an internal temperature of 165 degrees F, 15 to 18 minutes. Remove from the oil and let rest on a wire rack set in a rimmed baking sheet.
• For the fennel slaw: Combine the fennel, cabbage and vinegar in a medium bowl. Toss to combine and season with salt and pepper.
• Dip the fried chicken in the chili oil and return to the resting rack. Thoroughly dust each piece with the shake until no oil shows through.
• Assemble the sandwiches: Spread the mayonnaise on 4 slices of the bread. Top each with some of the lettuce, 1 dusted chicken thigh, some of the fennel slaw and 3 of the pickle chips. Close the sandwiches and serve right away.