Calabrian Hot Chicken Sandwich
My remix on a Nashville hot chicken sandwich with Italian influences. Read the recipe below, or…
Recipe Details:
Serves: 2
Prep Time: 24 hours
Cook Time: 30 minutes
Difficulty: Medium
Ingredients:
Chicken:
2 boneless skinless chicken thighs
1 cup buttermilk
4 tbsp Firelli Italian hot sauce or 4 tbsp of crushed Calabrian Chille in oil
1 egg
2 cups of all purpose
1 tbsp of cornstarch
Kosher Salt and pepper
Spice Mix:
1 tbsp brown sugar
2 tbsp sweet Calabrian Chile powder
4 tbsp hot Calabrian Chile powder
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp ground black pepper
1 tsp kosher salt
Garlic confit mayo :
One cup of store bought or homemade mayo
1 head of roasted or confit garlic
Misc:
Bread and butter pickles
Brioche, potato, or any soft bun
Preparation:
Salt and pepper your chicken and let it dry brine in the fridge for 24 hours.
Mix buttermilk, egg, hot sauce, and salt together.
Add your chicken to this wet brine for 6 hours up to 24 hours.
Mix all listed spices together and store in a container.
Mix mayo with roasted garlic and season with salt to taste.
Dredging the Chicken:
Mix all purpose flour, cornstarch, 2 tablespoons of the spice mix, and 2 tablespoons of your wet brine and stir with a fork to create a sandy texture for extra crispy chicken.
Remove chicken from brine, dredge in the flour mixture, pressing down aggressively to coat fully.
Return the chicken to the wet brine and then back into the flour until fully coated.
Repeat with the second chicken thigh and place on a wire rack for 10 minutes to hydrate the flour.
Frying the Chicken:
Heat your oil to 350°F and fry chicken for 5-6 minutes or until the internal temperature hits 165°F.
Assembly:
Ladle hot oil into the reserved spice mix and stir to create your Calabrian hot oil.
Paint the fried chicken with this hot oil all over.
Toast your buns in butter or mayo.
Spread garlic mayo on both buns edge to edge.
Top with your hot chicken.
Cover the chicken with bread and butter pickles.
