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Hot Chicken Sandwich

Hot Chicken Sandwich

Hot Chicken Sandwich

Delicious hot chicken sandwich. 

  • icons/brand/timer copy 2 Created with Sketch. Total Time: 3 Hours
  • icons/brand/silverware copy Created with Sketch. Yield: 8 Servings

Ingredients

Hot Brine:

  • 1 quart water
  • ¼ c. pickle juice
  • 1 habanero chile pepper
  • ¼ c. kosher salt
  • ¼ c. sugar
  • 8 boneless chicken thighs with skin, cut into 3 pieces
  • 1 whole kosher dill pickle

Hot Oil:

Breading:

Directions

  1. Brine the chicken: In a blender, combine water, kosher dill pickle, pickle juice, habanero, salt and sugar. Blend until smooth. Submerge the chicken in the mixture and refrigerate for at least 1 hour and up to 6 hours.
  2. Prep Hot Oil: Heat the oil in a small saucepan over medium heat until shimmering. Add the cayenne, paprika, cumin, garlic powder, sugar and salt. Cook, stirring, until fragrant, about 30 seconds. Transfer to a small bowl and reserve.
  3. In a large resealable plastic bag, combine the flour with salt and black pepper. Add the chicken in batches and shake well until all the pieces are evenly coated. Let sit for at least 1 hour. Just before frying, toss quickly in flour mixture a second time.
  4. Time to fry: Add 1/2-inch oil to a cast-iron or other heavy skillet. Heat the oil over medium heat until it reaches 365°F. The oil is ready when a little flour dropped in the pan bubbles and sizzles steadily.
  5. Remove the chicken from the flour, shaking off excess. Carefully place the chicken in the oil, skin side down. Cook in batches. Don't crowd the pan, and maintain oil at 365°F. Continue cooking and turning to evenly brown each piece until cooked through, about 20 minutes total.
  6. Drain chicken on rack. Repeat with the remaining chicken, replenishing and reheating the oil between batches. Toss chicken with the reserved Hot Oil. Serve hot on sweet potato roll with sliced kosher dill.