Hot Chicken Sandwiches
2808 days ago
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Ingredients
the Brine
- 1 cup sliced dill pickles
- 1 cup dill pickle juice
- 1/2 cup water
- 1 habanero pepper, stem removed
- 1/4 cup kosher salt
- 2 teaspoons sugar
the Hot Chicken
- 8 boneless, skin-on chicken thighs
- 2 cups all-purpose flour
- 2 teaspoons sweet paprika
- 1 teaspoon ground cayenne pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 4 cups canola oil for frying
the Spicy Oil
- 3 tablespoons cayenne pepper
- 3 teaspoon smoked paprika
- 3 teaspoons sweet paprika
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 4 teaspoons kosher salt
- 2 teaspoons sugar
- 4 cups canola oil
Directions
- For the Brine: Place the chicken in a gallon-size plastic zipper bag. In a blender, combine the pickles, pickle juice, water, pepper, salt and sugar and blend until smooth. Pour the brine over the chicken and seal the bag. Chill in refrigerator for 4 to 8 hours.
- Remove the chicken from the brine and lay the thighs, in a single layer, skin sides up on a wire rack set over a rimmed baking sheet. Chill, uncovered, for 1 hour.
- For the Chicken: Combine the flour, paprika, cayenne, salt and black pepper in a large bowl. Dredge the thighs in the seasoned flour, and then pat them between your hands to shake off the excess. Place back on the wire rack and chill another 30 minutes. Reserve the remainder of the seasoned flour. After 30 minutes, remove thighs from fridge, dredge in the reserved flour and return to the wire rack. Chill for a final 30 minutes.
- For the Oil: Combine the cayenne, smoked and sweet paprika, cumin, garlic powder, salt and sugar in a large sauce pan. Place over medium heat and toast until fragrant, stirring often, for about 2 minutes. Slowly add the oil and heat for 10 minutes. Remove from the heat and keep warm. Spicy oil can be made ahead. Cool to room temperature and store in refrigerator, covered, for up to 2 weeks.
- For Deep Frying: Line a rimmed sheet tray with a clean wire rack. Attach a deep-fry thermometer to a large cast iron skillet. Fill the skillet with oil to a depth of 1/2 inch. Place the skillet over medium-high heat until the thermometer reaches 365°F. Working in 2 batches, lay the thighs, skin side down, in the hot oil and cook until the bottoms are deep, golden brown, 5 – 6 minutes. Flip and continue to cook until each thigh is a deep brown and registers 160°F on a meat thermometer, about another 6 minutes. Transfer to the wire rack and repeat with the rest of the thighs.
- Using a large slotted spoon, dunk the fried chicken into the warm spicy oil, coating both sides.
- To Serve: Slice the ciabatta rolls. Place a thigh on the bottom of the roll, top with lettuce and tomato and other half of the roll. Top the sandwich with a pickle and pierce with a toothpick.
