Sign In / Sign Up
Hot Chicken Sandwich
#0805

Spice Islands®

Hot Chicken Sandwich

  • Prep Time: 20 minutes
  • Total Time: 2 hours 40 minutes

8 sandwiches

Ingredients

Hot Brine

1 quart water

1 whole kosher dill pickle plus 1/4 cup pickle juice

1 habanero chile pepper

1/4 cup kosher salt

1/4 cup sugar

8 boneless chicken thighs with skin, cut into 3 pieces

Hot Oil

1/4 cup canola oil, plus more for frying

1 tablespoon Spice Islands® Cayenne Pepper

1/2 teaspoon Spice Islands® Paprika

1/2 teaspoon Spice Islands® Ground Cumin

1/4 teaspoon Spice Islands® Garlic Powder

1/2 teaspoon sugar

1 teaspoon Spice Islands® Sea Salt

Breading

2 cups all-purpose flour

1/2 teaspoon Spice Islands® Sea Salt

1 teaspoon Spice Islands® Fine Grind Black Pepper

3 kosher dills, thinly sliced

8 sweet potato rolls

Instructions

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.

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.

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.

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.

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.

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.


Recipe is providd by Carla Hall for Spice Islands®

Comments

Additional Content


Cook Once, Feast All Season Long
Cook Once, Feast All Season Long
A smart cook knows holiday leftovers are lifesavers on the day after the feast, but a true kitchen genius has an eye on new and exciting dinners through the new year.
A Friendsgiving Menu Made for Sharing
A Friendsgiving Menu Made for Sharing
Everyone is eager to see the family for Thanksgiving, but a lot of us like to extend the festivities to our close friends—thus, Friendsgiving was born.
A World of Tacos
A World of Tacos
We’ve taken the humble taco and reimagined what taco night could be by inspiring authentic and flavorful meals.