Hot Chicken Sandwich Recipe
5 tablespoons cayenne
2 tablespoons dark brown sugar
1 teaspoon chile powder
1 teaspoon granulated garlic
1 teaspoon paprika
Ingredients
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken thighs
12 cups vegetable oil
1 cup buttermilk
1 tablespoon favorite hot sauce
2 large eggs
2 cups all-purpose flour
4 Hawaiian rolls
Butter, for spreading
Dill pickles, for topping
Iceberg lettuce, for topping
Mayonnaise, for spreading
1. Whisk together the cayenne, brown sugar, chile powder, granulated garlic, paprika, 1 tablespoon salt, and 1 teaspoon black pepper in a large heat-resistant bowl.
DIRECTIONS
Season the chicken on all sides with the spice mixture. Refrigerate the chicken for at least 1 hour and up to 3 hours in a container.
2. Heat the oil in a big Dutch oven until it reaches 350 degrees F on a deep-fry thermometer. On a baking sheet, arrange a wire rack.
3. In a shallow mixing basin, combine the buttermilk, spicy sauce, and eggs. Salt and pepper the flour in a second basin.
Gently put the chicken into the oil, in batches if required, and cook for 10 to 12 minutes, or until golden brown.
4. Allow roughly 1 big ladleful (6 to 8 ounces) of the frying oil to bloom into the reserved spice mixture. It will bubble vigorously, so be careful.