Nashville Hot Chicken Sandwich

Ingredients

• 4 boneless, skinless chicken breasts (about 200 g each)
• 250 ml buttermilk
• 1 egg
• 200 g plain flour
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1 litre vegetable oil for frying
• 4 tbsp cayenne pepper
• 2 tbsp brown sugar
• 1 tsp smoked paprika
• ½ tsp garlic powder
• 4 tbsp frying oil (from the pan)
• 4 brioche buns, toasted
• 12 bread-and-butter pickle chips
• 200 g classic creamy coleslaw

Instructions

1. 1

   Place chicken breasts in a zip-lock bag and pound to an even 1.5 cm thickness. Whisk buttermilk and egg together. Submerge chicken in the buttermilk mixture and refrigerate for at least 1 hour.

2. 2

   Mix flour with garlic powder, onion powder, smoked paprika, and salt in a shallow dish.

3. 3

   Remove chicken from the buttermilk (letting excess drip off) and dredge in the seasoned flour, pressing firmly so the flour adheres. Let sit on a rack for 10 minutes.

4. 4

   Heat oil in a deep heavy pot to 175 °C (350 °F). Fry chicken in batches for 6–7 minutes, turning halfway, until golden and internal temp reads 74 °C. Drain on a wire rack.

5. 5

   Mix together cayenne, brown sugar, smoked paprika, and garlic powder in a heatproof bowl. Carefully ladle 4 tbsp of the hot frying oil into the bowl and stir to form the hot paste.

6. 6

   Brush the hot paste generously all over each fried chicken piece.

7. 7

   Build sandwiches: bottom bun, coleslaw, hot chicken, pickle chips, top bun. Serve immediately.