Recipes Nugget Markets Signature Recipes
Hot Chicken Sandwich
- Prep time
- 30 minutes PT30M
- Cook time
- 10–12 minutes PT12M
- Yield
- 4 servings
- Difficulty
Hot Chicken Sandwich
If you're craving something spicy, look no further! This hot chicken sandwich is sure to light your fire. It's all in the glaze!
Ingredients
Chicken:
- 1 cup distilled vinegar
- 1 cup water
- 1 tablespoon kosher salt
- 1 tablespoon granulated sugar
- 4 chicken thighs, bone-in and skin on
- 1 cup all-purpose flour
- ¼ cup corn starch
- 1 teaspoon baking powder
- ½ tablespoon cayenne pepper
- ½ tablespoon paprika
- ½ teaspoon cracked black pepper
- Oil, for frying
Glaze:
- 3 tablespoons cayenne pepper
- 3 tablespoons chili powder
- 1 tablespoon paprika
- 2 tablespoons brown sugar
- ½ teaspoon kosher salt
- cup cup oil, reserved from frying chicken
Sandwich:
- 4 Kaiser rolls
- ½ cup mayonnaise
- 16 pickle chips
Preparation
For the chicken, combine vinegar, water, salt, and sugar in a bowl, and whisk until both the salt and sugar are dissolved.
Remove the bone from each chicken thigh, leaving the skin intact, and place into a seperate bowl. Pour vinegar solution over the chicken thighs.
In another bowl, combine the remaining dry ingredients and mix.
Toss each piece of chicken in the flour mixture until coated, then dip into the vinegar solution again, and then back in the flour mixture. Transfer each piece to a tray.
In a Dutch oven or large cast-iron pan, add oil to a depth of at least 2 inches, then heat to 315°F. Add the dredged chicken to the oil and fry to internal temperature of 165°F, about 10–12 minutes.
For the glaze, combine cayenne pepper, chili powder, paprika, brown sugar, and salt in a work bowl. Add about ½–¾ cup of the oil used to fry the chicken to the spice mix and whisk to combine.
Dip fried chicken in the spice oil mixure until fully coated, then drain on a rack. Add more oil as needed if the mixture becomes too thick.
Toast Kaiser rolls, then spread mayonnaise on each half. Place 4–5 pickle chips on the bottom bun, then add the chicken and top bun.
Techniques used in this recipe:
- dredge
- dredge: to coat food with a dry ingredient such as flour or bread crumbs.