Nashville Hot Chicken Sandwich
Ingredients
- Boneless, skinless chicken thighs
- 1 cup buttermilk
- 1/4 cup pickle juice
- 2 tbsp hot sauce
- 2 cups flour
- 1/4 cup Crove Poultry Rub
- 2 tbsp cayenne
- 2 tbsp brown sugar
- 1 tbsp chili powder
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1/2 tbsp salt
- 1/2 tbsp black pepper
- Oil for frying (peanut, canola, vegetable)
Directions
- Whisk together buttermilk, pickle juice, and hot sauce. Add chicken thighs and brine for 3-4 hours.
- Mix flour and poultry rub together in a separate bowl. Remove chicken from the brine and coat in flour. Return to the buttermilk mixture and then back into the flour to double-dredge the chicken.
- Add seasonings to a seperate bowl and heat frying oil to 325 on medium heat. Fry chicken for 8-10 minutes or until the internal temperature reaches 165 degrees.
- Remove the chicken and let it rest on a wire rack. Ladle in a few scoops of the hot frying oil into the bowl of seasonings. Whisk together to create the Nashville hot sauce. Dip the chicken in the sauce to coat it. Place on a brioche bun with pickles and enjoy!
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