Nashville Hot Chicken Sandwich
Today we are using the wok on the Tribal Fire Grill to deep fry our chicken. We got a good bed of coals in our basket and got our oil up to 350 to cook this chicken. This recipe is a little messy but is delicious and fun to cook!
While your oil is coming up to temp, prepare your breading ingredients. Combine all of the dry ingredients for fried chicken below and mix well to evenly incorporate all the spices and flour.
Combine the buttermilk and hot sauce and whisk to combine. In a sauce pan add all the ingredients for the Nashville Hot Sauce on low heat, stir ingredients constantly until combined and sauce is smooth.
For this recipe we used chicken breasts. Place a piece of chicken in the buttermilk, coat and then dredge in the flour mixture, then back in the buttermilk and dredge in the flour one more time. You want to make sure the chicken is coated thoroughly. As I completed this process I placed each piece of chicken on a rack prior to frying.
At this point you want to verify your oil is at 350 and begin frying the chicken.
You want to make sure each piece reaches 165 degrees in the thickest part of the chicken. You can either dip or brush on the hot sauce; we dipped ours and served it on a brioche roll with pickles and lettuce and a southwest aioli.
GET YOU SOME!!
For the Fried Chicken
· 2 Cups of Buttermilk
· 1/3 Cup Hot Sauce
· 2 ½ Cups of AP Flour
· 3 TBS Seasoned Salt
· 1 TBS Garlic Powder
· 1 TBS Onion Powder
· 1 TBS Black Pepper
· 3 TBS of Spiceology Nashville Hot Rub
· 1 TBS Cayenne Pepper
· 10 Pieces of chicken
· Vegetable Oil for frying
Nashville Hot Sauce
· 1/8 Cup of Cayenne Pepper
· 1/3 Cup of Hot Sauce
· 1 ½ TBS Brown Sugar
· 1 TSP of Garlic Powder
· 1 TSP of Spiceology Nashville Hot Rub
Spiceology Nashville Hot Rub: https://amzn.to/3l99fNZ
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