Easy Hot Chicken Sandwich Recipe A Fiery Delight
Hot chicken sandwich recipe: a crispy, spicy fried chicken, coated in a cayenne-infused sauce, is served on a bun with cool toppings. A Nashville-inspired favorite.
Equipment
- The preparation of this recipe requires several key pieces of equipment to ensure optimal results:
- Large, heavy-bottomed skillet or Dutch oven: For deep-frying the chicken safely and evenly.
- Deep-fry thermometer: To accurately monitor the oil temperature.
- Wire rack: For draining excess oil from the fried chicken.
- Shallow dishes: For breading the chicken effectively.
- Tongs: For safely handling the chicken during frying.
- Mixing bowls: For preparing the breading and hot sauce.
- Whisk: To combine ingredients for the buttermilk mixture and hot sauce.
- Cutting board: For preparing ingredients.
- Chef's knife: For any necessary ingredient preparation.
Ingredients
- 4 boneless, skinless chicken thighs (about 6 ounces each)
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup buttermilk
- 1 large egg, beaten
- 4 tablespoons unsalted butter, melted
- 2 tablespoons hot sauce (such as Frank's RedHot)
- 1 tablespoon brown sugar
- 1/2 teaspoon garlic powder
- 4 brioche buns, split
- 1 cup coleslaw
- 1/2 cup dill pickle chips
- Vegetable oil, for frying
Instructions
- Step 1: Prepare the Chicken: Pat the chicken thighs dry with paper towels. In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, and black pepper. In another shallow dish, combine the buttermilk and beaten egg.
- Step 2: Bread the Chicken: Dredge each chicken thigh in the flour mixture, ensuring it's fully coated. Dip it into the buttermilk mixture, then dredge it again in the flour mixture, pressing to ensure the breading adheres well. Place the breaded chicken on a wire rack while preparing the oil.
- Step 3: Fry the Chicken: Pour vegetable oil into a large, heavy-bottomed skillet to a depth of about 1 inch. Heat the oil over medium-high heat until it reaches 325-350F (160-175C) using a thermometer. Carefully place two chicken thighs into the hot oil, being careful not to overcrowd the pan. Fry for 6-8 minutes per side, until golden brown and cooked through. Remove the chicken and place it on a wire rack to drain excess oil. Repeat with the remaining chicken.
- Step 4: Make the Hot Sauce: In a small bowl, whisk together the melted butter, hot sauce, brown sugar, and garlic powder. Adjust the amount of hot sauce to your preferred spice level.
- Step 5: Sauce the Chicken: Brush or dip each fried chicken thigh in the hot sauce, ensuring it's evenly coated.
- Step 6: Assemble the Sandwiches: Lightly toast the brioche buns. Place a sauced chicken thigh on the bottom bun, top with coleslaw and dill pickle chips, and cover with the top bun. Serve immediately. For a milder flavor, reduce the amount of cayenne pepper in the breading and hot sauce. Substitute coleslaw with lettuce and tomato if preferred. For an extra crispy crust, double-fry the chicken: Fry for 4 minutes per side, let cool slightly, then fry again for 2-3 minutes per side.
Notes
Variations
The recipe lends itself to numerous adaptations and enhancements, allowing for personalized variations:
- Ingredient Swaps:
Boneless, skinless chicken breasts can be substituted for thighs, though cooking time may need adjustment. Gluten-free flour blends can replace all-purpose flour for those with dietary restrictions. Greek yogurt can be used in place of buttermilk for a tangier flavor. - Regional Twists:
Experiment with different hot sauces, such as Louisiana-style or habanero-based, to alter the heat profile. Add a drizzle of honey to the hot sauce for a touch of sweetness. Incorporate regional spices, like Creole seasoning, into the breading for unique flavor nuances. - Dietary Adjustments:
For a lighter version, the chicken can be baked instead of fried. Preheat the oven to 400F (200C), bake the breaded chicken on a wire rack for 20-25 minutes, or until cooked through. Replace brioche buns with whole-wheat or gluten-free options. Substitute coleslaw with a lighter, vinegar-based slaw to reduce calories.
Serving Suggestions
The culinary creation offers versatility in its presentation:
- Casual Meal: The recipe is perfectly suited for a casual lunch or dinner, offering a satisfying and flavorful experience.
- Game Day: Consider serving it as a crowd-pleasing option during sporting events or gatherings, providing a spicy kick.
- Pairings: Complements well with classic sides like french fries, onion rings, or a simple green salad. A crisp, cold beer or refreshing lemonade serves as a suitable beverage pairing.
Storage Tips
Proper storage ensures the preservation of freshness and quality:
- Fried Chicken:
Fried chicken is best enjoyed immediately for optimal crispness. If storing, allow to cool completely before refrigerating in an airtight container. It will remain fresh for up to 2-3 days. Reheat in a preheated oven at 350F (175C) or in an air fryer to restore some crispness. - Hot Sauce:
Leftover hot sauce can be stored in an airtight container in the refrigerator for up to a week. - Assembled Sandwiches:
Assembled sandwiches are best consumed immediately, as the bun can become soggy. If necessary, store components separately and assemble just before serving.
Frequently Asked Questions
- Question 1: Can the chicken be fried ahead of time?
Yes, the chicken can be fried ahead of time and reheated. However, it is best enjoyed fresh for optimal crispness. - Question 2: How can the spice level be adjusted?
The spice level can be adjusted by modifying the amount of cayenne pepper in both the breading and the hot sauce. Start with a smaller amount and increase to taste. - Question 3: What type of oil is best for frying?
Vegetable oil, canola oil, or peanut oil are all suitable options for frying, due to their high smoke points. - Question 4: Can the coleslaw be made ahead of time?
Yes, coleslaw can be made a day in advance. This allows the flavors to meld together. Store it in an airtight container in the refrigerator.