Hot Chicken Sandwich
Hot Chicken Sandwich
Ingredients
For the Chicken
- 614 grams Mina Halal boneless, skinless chicken thighs
- 6 cups cooking oil, for deep frying
For the Buttermilk Marinade
- 2 cups Canadian buttermilk
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/4 cup hot sauce
For the Dry Breading
- 2 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon mustard powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
For the Hot Oil Paste/Sauce
- 2 tablespoons paprika
- 1 tablespoon cayenne pepper, or more, to taste
- 1 tablespoon brown sugar, packed
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon ginger powder
- 1/2 cup hot frying oil, taken directly from the pot
For the Dry Spice Finish
- 1 teaspoon brown sugar
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
For Sandwich Assembly
- 4 brioche buns, toasted, if desired
- 1/2 cup special sauce, such as a spicy mayo or comeback sauce
- 12 pickle slices
- 1 cup coleslaw
Instructions
- 1
In a large bowl, whisk together the Canadian buttermilk, 1 teaspoon salt, 1 teaspoon paprika, and 1/4 cup hot sauce for the marinade. Add the Mina Halal boneless, skinless chicken thighs, ensuring they are fully submerged and coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, for best flavor and tenderness.
⏱️ 5 min
- 2
While the chicken marinates, prepare the dry breading. In a shallow dish or plate, combine the all-purpose flour, garlic powder, onion powder, mustard powder, 1 1/2 teaspoons salt, and black pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min
- 3
Prepare the hot oil paste/sauce. In a small, heatproof bowl, combine the paprika, cayenne pepper, brown sugar, dried oregano, garlic powder, onion powder, turmeric powder, and ginger powder. Set aside.
⏱️ 5 min
- 4
Prepare the dry spice finish. In another small bowl, combine the brown sugar, paprika, cayenne pepper, and garlic powder. Mix well and set aside.
⏱️ 2 min
- 5
Pour about 6 cups of cooking oil into a heavy-bottomed pot or Dutch oven. Attach a deep-fry thermometer to the side of the pot. Heat the oil over medium-high heat until it reaches 350°F (175°C). While the oil heats, place a wire rack over a baking sheet for draining the fried chicken.
⏱️ 10 min•🌡️ 350
- 6
Once the oil is at temperature, remove one chicken thigh from the buttermilk marinade, allowing any excess marinade to drip off. Dredge the chicken thoroughly in the dry breading mixture, pressing gently to ensure a thick, even coating. Shake off any excess flour.
⏱️ 1 min
- 7
Carefully lower the breaded chicken thigh into the hot oil using tongs. Do not overcrowd the pot; fry in batches if necessary. Fry for 6-8 minutes per side, or until the chicken is golden brown, crispy, and cooked through to an internal temperature of 165°F (74°C).
⏱️ 16 min•🌡️ 350
- 8
While the chicken is frying, carefully ladle about 1/2 cup of the hot frying oil directly from the pot into the bowl with the hot oil paste/sauce ingredients (from Step 3). Stir vigorously with a spoon or basting brush until a smooth paste or sauce forms. Be cautious as the oil is very hot.
⏱️ 2 min
- 9
Once cooked, remove the fried chicken from the oil and place it on the prepared wire rack to drain. Immediately and generously brush the hot oil paste/sauce over all surfaces of the hot chicken. Then, sprinkle the dry spice finish (from Step 4) over the brushed chicken.
⏱️ 2 min
- 10
To assemble the sandwiches, spread a layer of special sauce on the bottom half of each toasted brioche bun. Arrange pickle slices on top of the sauce. Place a hot chicken thigh on the pickles, then top with a spoonful of coleslaw. Cover with the top half of the bun.
⏱️ 4 min
- 11
Serve the Hot Chicken Sandwich immediately, optionally with a side of fries.
Kitchen Tools
Nutrition Facts (per serving)
Hot Chicken Sandwich
For the Chicken
- 614 grams Mina Halal boneless, skinless chicken thighs
- 6 cups cooking oil, for deep frying
For the Buttermilk Marinade
- 2 cups Canadian buttermilk
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/4 cup hot sauce
For the Dry Breading
- 2 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon mustard powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
For the Hot Oil Paste/Sauce
- 2 tablespoons paprika
- 1 tablespoon cayenne pepper, or more, to taste
- 1 tablespoon brown sugar, packed
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon ginger powder
- 1/2 cup hot frying oil, taken directly from the pot
For the Dry Spice Finish
- 1 teaspoon brown sugar
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
For Sandwich Assembly
- 4 brioche buns, toasted, if desired
- 1/2 cup special sauce, such as a spicy mayo or comeback sauce
- 12 pickle slices
- 1 cup coleslaw
Instructions
- 1
In a large bowl, whisk together the Canadian buttermilk, 1 teaspoon salt, 1 teaspoon paprika, and 1/4 cup hot sauce for the marinade. Add the Mina Halal boneless, skinless chicken thighs, ensuring they are fully submerged and coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, for best flavor and tenderness.
⏱️ 5 min - 2
While the chicken marinates, prepare the dry breading. In a shallow dish or plate, combine the all-purpose flour, garlic powder, onion powder, mustard powder, 1 1/2 teaspoons salt, and black pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min - 3
Prepare the hot oil paste/sauce. In a small, heatproof bowl, combine the paprika, cayenne pepper, brown sugar, dried oregano, garlic powder, onion powder, turmeric powder, and ginger powder. Set aside.
⏱️ 5 min - 4
Prepare the dry spice finish. In another small bowl, combine the brown sugar, paprika, cayenne pepper, and garlic powder. Mix well and set aside.
⏱️ 2 min - 5
Pour about 6 cups of cooking oil into a heavy-bottomed pot or Dutch oven. Attach a deep-fry thermometer to the side of the pot. Heat the oil over medium-high heat until it reaches 350°F (175°C). While the oil heats, place a wire rack over a baking sheet for draining the fried chicken.
⏱️ 10 min•🌡️ 350 - 6
Once the oil is at temperature, remove one chicken thigh from the buttermilk marinade, allowing any excess marinade to drip off. Dredge the chicken thoroughly in the dry breading mixture, pressing gently to ensure a thick, even coating. Shake off any excess flour.
⏱️ 1 min - 7
Carefully lower the breaded chicken thigh into the hot oil using tongs. Do not overcrowd the pot; fry in batches if necessary. Fry for 6-8 minutes per side, or until the chicken is golden brown, crispy, and cooked through to an internal temperature of 165°F (74°C).
⏱️ 16 min•🌡️ 350 - 8
While the chicken is frying, carefully ladle about 1/2 cup of the hot frying oil directly from the pot into the bowl with the hot oil paste/sauce ingredients (from Step 3). Stir vigorously with a spoon or basting brush until a smooth paste or sauce forms. Be cautious as the oil is very hot.
⏱️ 2 min - 9
Once cooked, remove the fried chicken from the oil and place it on the prepared wire rack to drain. Immediately and generously brush the hot oil paste/sauce over all surfaces of the hot chicken. Then, sprinkle the dry spice finish (from Step 4) over the brushed chicken.
⏱️ 2 min - 10
To assemble the sandwiches, spread a layer of special sauce on the bottom half of each toasted brioche bun. Arrange pickle slices on top of the sauce. Place a hot chicken thigh on the pickles, then top with a spoonful of coleslaw. Cover with the top half of the bun.
⏱️ 4 min - 11
Serve the Hot Chicken Sandwich immediately, optionally with a side of fries.