Hot Chicken Sandwiches

Hot Chicken Sandwiches

I hope everyone had a great Christmas! On Christmas Eve, I drove down to my parent’s house and we picked up Chinese food and ate it while watching Die Hard and sipping on cocktails – it was the perfect night. Christmas was also fun – we watched movies all day long and we had our prime rib dinner complete with all the fixings and some great scalloped-like potatoes. They were so great and incredibly easy to make – the perfect side dish for any meal, but will be especially great for Easter- I’ll be posting the recipe soon. I had a great time with my parents and brother and am a little sad to be going back to work tomorrow, but I’m sure everyone feels that way. But, I think I’ll be making these hot chicken sandwiches this week, so it’s something to look forward to.

Hot Chicken Sandwiches

After the holidays I can get into kind of a slump, so I try to always have things to look forward to whether its TV shows, hanging out with friends, or even good food to make (chile colorado is always a must this time of year). These hot chicken sandwiches are spicy, yet crispy and are packed with flavor. Hot chicken is all about the sauce, and this one is delicious. It’s definitely spicy, but there’s a little bit of brown sugar that rounds everything out and gives it a touch of sweetness. I put this hot chicken in between a delicious roll and added chives, mayonnaise, a fresh yellow tomato, and lettuce and it turned out to be one of the best sandwiches I’ve ever made. Nashville hot chicken, which is what this recipe is based on, is normally served with pickles and sliced bread, so if you want to go simple, that is definitely a route you can take. But you won’t regret putting on the other little extras like I did if you’re looking to give it special twist.

Hot Chicken Sandwiches

Hot Chicken Sandwiches

Ingredients

  • 1 cup buttermilk
  • 1-2 cups flour
  • Salt and pepper
  • Oil, for frying
  • 2 boneless, skinless chicken breasts, halved
  • 1 Tbsp cayenne powder
  • 1 Tbsp brown sugar
  • 1/2 tsp chile powder
  • 1/4 tsp garlic powder
  • 1/2 tsp paprika
  • 4 buns, toasted
  • Lettuce, for serving
  • Tomato, sliced, for serving
  • Mayonnaise, for spreading
  • Chives, for serving

Instructions

  1. Set up a dredging station by placing the buttermilk in one shallow pan and the flour in another. Season the flour well with salt and pepper and mix thoroughly.
  2. Pour in the oil in a large, heavy bottomed pan (I used a cast iron skillet), about 1/2 inch (we're not deep frying, we're pan frying, but you need at least 1/4-1/2 cup of the oil leftover for the sauce). Heat over medium high heat.
  3. Dredge the chicken breasts in the buttermilk and then in the flour mixture, tapping off any excess. Working in small batches as to not overcrowd the pan, fry the chicken, turning to make sure each side is a deep golden brown, and making sure to reach an internal temperature of 160 degrees.
  4. When the chicken is done, transfer to a wire baking rack over a sheet pan. Let the oil cool slightly.
  5. In a small bowl, whisk together the cayenne, brown sugar, garlic powder, and paprika. Whisk in about 1/4-1/2 cup of the oil, carefully. Brush the hot oil over both sides of the fried chicken.
  6. To serve, take one of the buns and place a little lettuce on the bottom. Top with one piece of the hot chicken. Layer a slice of tomato or two on top. On the top part of the bun, spread a layer of mayonnaise and sprinkle with chives. Place on top and repeat with remaining sandwiches. Serve immediately.
http://www.perpetuallyhungryblog.com/2015/12/28/hot-chicken-sandwiches/

Recipe adapted from Bon Appetit

Hot Chicken Sandwiches

Share this:
Pin on Pinterest323Share on Yummly20Tweet about this on TwitterShare on Facebook0Share on Tumblr0Share on Google+0Share on StumbleUpon90Email this to someone

2 thoughts on “Hot Chicken Sandwiches

Leave a Reply

Your email address will not be published. Required fields are marked *