Hot Chicken Sandwich Recipe

Name: Hot Chicken Sandwich Recipe
Total time: 3 h
Yield: 8
Ingredients: Hot Brine:; 1 quart water; 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; 1 whole kosher dill pickle; Hot Oil:; 1/4 cup canola oil, plus more for frying; 1 tbsp Cayenne Pepper; 1/2 tsp Paprika; 1/2 tsp Ground Cumin Seed; 1/4 tsp Garlic Powder; 1/2 tsp sugar; 1 tsp Ground Pink Himalayan Salt; Breading:; 2 cup all-purpose flour; 1/2 tsp Ground Pink Himalayan Salt; 1 tsp Fine Grind Black Pepper; 3 kosher dills, thinly sliced; 8 sweet potato rolls

Delicious hot chicken sandwich.

Total Time: 3 Hours
Yield: 8

Ingredients

Hot Brine:

1 quart water
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
1 whole kosher dill pickle

Hot Oil:

1/4 cup canola oil, plus more for frying
1 tbsp Cayenne Pepper
1/2 tsp Paprika
1/2 tsp Ground Cumin Seed
1/4 tsp Garlic Powder
1/2 tsp sugar
1 tsp Ground Pink Himalayan Salt

Breading:

2 cup all-purpose flour
1/2 tsp Ground Pink Himalayan Salt
1 tsp Fine Grind Black Pepper
3 kosher dills, thinly sliced
8 sweet potato rolls

Directions

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.