Georgia Hot-lanta Spicy Chicken Sandwich
Georgia Hot-lanta Spicy Chicken Sandwich
Nashville isn't the only place for hot chicken. This delicious twist uses local ingredients for a distinct taste.
TYPE | MAIN COURSE |
SERVES | 6 |
DIFFICULTY | MODERATE |
PREP TIME | 30 MIN |
COOK TIME | 25 MIN |
Ingredients
- 6 boneless chicken thighs
- 6 french bread rolls
- Dill pickles
Brine:
- 1 cup dill pickle juice
- 1 tablespoon Louisiana hot sauce
- 1/2 cup water
- 1/4 cup kosher salt
- 2 tablespoons sugar
Frying:
- 2 eggs
- 3 cups buttermilk
- 1 tablespoon Louisiana hot sauce
- 2 cups flour
- 2 teaspoons kosher salt
- 1 teaspoon cayenne pepper
- High heat frying oil
Frying:
- 1/2 cup butter, melted
- 1 tablespoons cayenne
- 1 tablespoon brown sugar
- 1 teaspoon file powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- salt and pepper
Directions
- In a large bowl whisk together brine ingredients until the sugar is dissolved. Add chicken and toss to coat; cover and chill at least 4 hours or overnight.
- Prepare the glaze in a small bowl, stirring melted butter and seasonings to form a wet paste. Set aside.
- When you are ready to fry the chicken, drain, rinse, and pat dry with paper towels.
- In a large shallow dish, mix together flour, salt, and pepper.
- In a separate bowl, beat eggs, then whisk in buttermilk, and hot sauce.
- Dredge chicken in milk mixture, then in seasoned flour, alternating in each twice. Heat oil in a large, deep-sided pan to 375°F.
- Fry until golden brown on both sides then brush with glaze while still hot.
- Serve on French bread rolls with sliced pickles.
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