Syrian Nashville Hot Chicken Sandwich
Syrian Nashville Hot Chicken Sandwich
Ingredients
For the Chicken Marinade
- 2 pounds boneless, skinless chicken thighs
- 2 cups buttermilk
- 1/4 cup all-purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Dry Dredge
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Frying
- 4 cups vegetable oil, or enough to submerge chicken
For the Syrian Nashville Hot Sauce
- 2 tablespoons shawarma spice blend
For the Shatta Slaw
- 1/2 cup mayonnaise
- 1 tablespoon shatta, (Middle Eastern chili paste)
- 1 lemon, zested and juiced
- 4 cups coleslaw mix
- 1/4 teaspoon salt, or to taste
For Assembly
- 4 brioche buns
- 1/4 cup toum, (garlic sauce)
- 8 dill pickle slices
- 1/2 teaspoon flaky sea salt, for sprinkling
Instructions
- 1
Prepare the chicken marinade: In a large bowl or resealable bag, combine the buttermilk, 1/4 cup all-purpose flour, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well until smooth. Add the chicken thighs, ensuring they are fully coated. Cover and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours).
⏱️ 5 min
- 2
Prepare the dry dredge: In a wide, shallow dish, whisk together 2 cups all-purpose flour, cornstarch, baking powder, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix thoroughly.
⏱️ 5 min
- 3
Prepare the shatta slaw: In a medium bowl, combine the mayonnaise, shatta, lemon zest, and a tiny bit of lemon juice (about 1 teaspoon). Add the coleslaw mix and salt. Mix thoroughly until the coleslaw is well coated. Taste and adjust seasoning if needed. Set aside.
⏱️ 10 min
- 4
Heat the frying oil: Pour vegetable oil into a large, heavy-bottomed pot or Dutch oven, ensuring it's at least 3 inches deep. Heat the oil over medium-high heat until it reaches 325°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 325
- 5
Dredge the chicken: Remove one marinated chicken thigh from the buttermilk mixture, allowing excess to drip off. Place it into the dry dredge. Press the flour mixture firmly into the chicken, then toss it back and forth between your hands, gently pressing, to create a craggy, textured coating. Repeat with remaining chicken, working in batches if necessary to avoid overcrowding.
⏱️ 5 min
- 6
First fry: Carefully lower 2-3 dredged chicken thighs into the hot oil, ensuring not to overcrowd the pot. Fry for about 8 minutes, flipping once halfway through, until golden brown and cooked through. The internal temperature should reach 165°F. Remove chicken from oil and place on a wire rack set over a baking sheet to drain. Let rest for 2-3 minutes.
⏱️ 8 min•🌡️ 325
- 7
Prepare the Syrian Nashville Hot Sauce: While the chicken is resting, carefully scoop 1/2 cup of the hot frying oil into a heatproof bowl. Whisk in the shawarma spice blend until well combined. This is your hot sauce.
⏱️ 2 min
- 8
Second fry: Return the rested chicken thighs to the hot oil for a second fry, for only 1 minute, to crisp them further. Remove and immediately transfer to the wire rack.
⏱️ 1 min•🌡️ 325
- 9
Sauce the chicken: While the chicken is still hot, dunk each piece into the prepared Syrian Nashville Hot sauce, ensuring it's well coated on all sides. Return to the wire rack and sprinkle generously with flaky sea salt.
⏱️ 2 min
- 10
Toast the buns: Lightly butter or oil the cut sides of the brioche buns. Toast them in a dry pan or on a griddle over medium heat until golden brown and slightly crispy, about 1-2 minutes per side.
⏱️ 4 min
- 11
Assemble the sandwiches: Spread a generous amount of toum on the bottom half of each toasted brioche bun. Place 2 dill pickle slices on top of the toum. Add one Syrian Nashville Hot chicken thigh. Top with a generous amount of the shatta coleslaw. Place the top bun to complete the sandwich. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Syrian Nashville Hot Chicken Sandwich
For the Chicken Marinade
- 2 pounds boneless, skinless chicken thighs
- 2 cups buttermilk
- 1/4 cup all-purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Dry Dredge
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Frying
- 4 cups vegetable oil, or enough to submerge chicken
For the Syrian Nashville Hot Sauce
- 2 tablespoons shawarma spice blend
For the Shatta Slaw
- 1/2 cup mayonnaise
- 1 tablespoon shatta, (Middle Eastern chili paste)
- 1 lemon, zested and juiced
- 4 cups coleslaw mix
- 1/4 teaspoon salt, or to taste
For Assembly
- 4 brioche buns
- 1/4 cup toum, (garlic sauce)
- 8 dill pickle slices
- 1/2 teaspoon flaky sea salt, for sprinkling
Instructions
- 1
Prepare the chicken marinade: In a large bowl or resealable bag, combine the buttermilk, 1/4 cup all-purpose flour, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well until smooth. Add the chicken thighs, ensuring they are fully coated. Cover and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours).
⏱️ 5 min - 2
Prepare the dry dredge: In a wide, shallow dish, whisk together 2 cups all-purpose flour, cornstarch, baking powder, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix thoroughly.
⏱️ 5 min - 3
Prepare the shatta slaw: In a medium bowl, combine the mayonnaise, shatta, lemon zest, and a tiny bit of lemon juice (about 1 teaspoon). Add the coleslaw mix and salt. Mix thoroughly until the coleslaw is well coated. Taste and adjust seasoning if needed. Set aside.
⏱️ 10 min - 4
Heat the frying oil: Pour vegetable oil into a large, heavy-bottomed pot or Dutch oven, ensuring it's at least 3 inches deep. Heat the oil over medium-high heat until it reaches 325°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 325 - 5
Dredge the chicken: Remove one marinated chicken thigh from the buttermilk mixture, allowing excess to drip off. Place it into the dry dredge. Press the flour mixture firmly into the chicken, then toss it back and forth between your hands, gently pressing, to create a craggy, textured coating. Repeat with remaining chicken, working in batches if necessary to avoid overcrowding.
⏱️ 5 min - 6
First fry: Carefully lower 2-3 dredged chicken thighs into the hot oil, ensuring not to overcrowd the pot. Fry for about 8 minutes, flipping once halfway through, until golden brown and cooked through. The internal temperature should reach 165°F. Remove chicken from oil and place on a wire rack set over a baking sheet to drain. Let rest for 2-3 minutes.
⏱️ 8 min•🌡️ 325 - 7
Prepare the Syrian Nashville Hot Sauce: While the chicken is resting, carefully scoop 1/2 cup of the hot frying oil into a heatproof bowl. Whisk in the shawarma spice blend until well combined. This is your hot sauce.
⏱️ 2 min - 8
Second fry: Return the rested chicken thighs to the hot oil for a second fry, for only 1 minute, to crisp them further. Remove and immediately transfer to the wire rack.
⏱️ 1 min•🌡️ 325 - 9
Sauce the chicken: While the chicken is still hot, dunk each piece into the prepared Syrian Nashville Hot sauce, ensuring it's well coated on all sides. Return to the wire rack and sprinkle generously with flaky sea salt.
⏱️ 2 min - 10
Toast the buns: Lightly butter or oil the cut sides of the brioche buns. Toast them in a dry pan or on a griddle over medium heat until golden brown and slightly crispy, about 1-2 minutes per side.
⏱️ 4 min - 11
Assemble the sandwiches: Spread a generous amount of toum on the bottom half of each toasted brioche bun. Place 2 dill pickle slices on top of the toum. Add one Syrian Nashville Hot chicken thigh. Top with a generous amount of the shatta coleslaw. Place the top bun to complete the sandwich. Serve immediately.
⏱️ 3 min