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Restaurants›Chomp Kitchen and Drinks›Hot Chicken Sandwich Recipe

Hot Chicken Sandwich Recipe

Name: Chomp Kitchen and Drinks HOT CHICKEN SANDWICH Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2 servings
Cuisine: Southern
Ingredients: 1 lb boneless skinless chicken thighs; 1 cups buttermilk (for brine); 1 tbs hot sauce (for brine, e.g., Frank's); 0.5 tsp kosher salt (for brine); 0.25 tsp black pepper (for brine); 1 cups all-purpose flour; 0.25 cups cornstarch; 1 tsp paprika; 1 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp cayenne pepper; 0.5 tsp black pepper (for breading); 1 tsp kosher salt (for breading); 2 each eggs; 2 tbs milk (or extra buttermilk) for egg wash; 2 cups neutral oil for frying (vegetable, canola, or peanut); 0.5 cups Chomp hot chicken sauce (or hot honey + cayenne mix); 2 tbs unsalted butter; 1 tsp apple cider vinegar; 0.5 tsp honey (optional, to balance heat); 0.5 cups buttermilk ranch dressing; 8 each dill pickle slices; 1 cups shredded iceberg lettuce; 2 each burger buns (potato or brioche), toasted; 1 tbs unsalted butter (for toasting buns); 0 to taste kosher salt (to taste); 0 to taste black pepper (to taste)

Inspired by Chomp Kitchen and Drinks

Time1h 15m

Serves2

SOUTHERN FRIED CHICKEN, CHOMP HOT CHICKEN SAUCE, DILL PICKLES, BUTTERMILK RANCH, SHREDDED ICEBURG

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Ingredients

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Chicken & Brine

1 lb boneless skinless chicken thighs

1 cups buttermilk (for brine)

1 tbs hot sauce (for brine, e.g., Frank's)

1/2 tsp kosher salt (for brine)

1/4 tsp black pepper (for brine)

Breading & Frying

1 cups 00 bread flour

1/4 cups Cornstarch

1 tsp Watkins paprika

1 tsp Watkins garlic powder

1/2 tsp Onion powder

1/2 tsp Cayenne pepper

1/2 tsp black pepper (for breading)

1 tsp kosher salt (for breading)

2 each Eggs

2 tbs milk (or extra buttermilk) for egg wash

2 cups neutral oil for frying (vegetable, canola, or peanut)

Hot Chicken Sauce & Finish

1/2 cups Chomp hot chicken sauce (or hot honey + cayenne mix)

2 tbs Unsalted butter

1 tsp Apple cider vinegar

1/2 tsp honey (optional, to balance heat)

Ranch & Toppings

1/2 cups buttermilk ranch dressing

8 each dill pickle slices

1 cups shredded iceberg lettuce

2 each burger buns (potato or brioche), toasted

1 tbs unsalted butter (for toasting buns)

Seasoning & Garnish

0 to taste kosher salt (to taste)

0 to taste black pepper (to taste)

Method

Chicken & Brine

Trim and brine

Trim excess fat from the chicken thighs and if very thick, pound to an even 1/2 inch thickness. In a bowl or zipper bag combine 1 cup buttermilk, 1 tablespoon hot sauce, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Add chicken, fully submerge, and refrigerate for at least 1 hour and up to 6 hours.

Breading & Frying

Prep breading

Set up a breading station: in a shallow bowl whisk 2 eggs with 2 tablespoons milk. In a separate wide bowl combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon cayenne. Stir to combine.

Dredge chicken

Remove chicken from brine, let excess drip off, then dredge each piece first in the seasoned flour, then dip into the egg wash, then dredge again in the flour mixture pressing firmly so a thick coating adheres. Place on a wire rack and let rest 10 minutes to help coating set.

Heat oil

Pour 2 cups neutral oil into a heavy skillet (cast iron preferred) to a depth of about 1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) or until a small pinch of flour sizzles immediately.

Fry chicken

Carefully add breaded thighs to the hot oil without overcrowding (fry in batches if needed). Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Maintain oil temperature around 325–350°F by adjusting heat. Transfer fried chicken to a wire rack set over a sheet pan to drain and keep crisp.

Hot Chicken Sauce & Finish

Make sauce and coat

In a small saucepan over low heat, melt 2 tablespoons unsalted butter. Stir in 1/2 cup Chomp hot chicken sauce, 1 teaspoon apple cider vinegar, and 1/2 teaspoon honey if you want a touch of sweetness. Warm until combined and glossy, then remove from heat. Brush or spoon the sauce over each piece of hot fried chicken so it is well coated but not dripping. Place sauced chicken back on the rack for 1–2 minutes to let the sauce set.

Ranch & Assembly

Toast buns

Heat a skillet over medium heat and melt 1 tablespoon butter. Split the buns and toast cut sides in the butter until golden, about 1–2 minutes. Keep warm.

Assemble sandwiches

Spread about 1 to 2 tablespoons buttermilk ranch on the bottom bun. Pile on a generous handful (about 1 cup) of shredded iceberg lettuce, then place the hot sauced chicken on top. Add 4 dill pickle slices (or more to taste) on the chicken, drizzle an extra 1 tablespoon of hot sauce if desired, and finish with the top bun.

Serve

Serve immediately while chicken is hot and crispy. Offer extra buttermilk ranch and pickles on the side.