Nashville Hot Chicken Onigiri Recipe
Ramp Coleslaw, Spicy Schmaltz Aioli, Chicken Skin Crumb
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Ingredients
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Nashville Hot Chicken
Ramp Coleslaw
Spicy Schmaltz Aioli
Chicken Skin Crumb
Onigiri Rice
Method
Nashville Hot Chicken
- 1
Marinate the Chicken
In a bowl, combine buttermilk and hot sauce. Add chicken thighs and ensure they are well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- 2
Prepare the Chicken Coating
In a separate bowl, mix flour, cayenne pepper, garlic powder, paprika, salt, and black pepper.
- 3
Fry the Chicken
Heat oil in a deep pan to 180°C (356°F). Remove chicken from marinade, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring it's fully coated. Fry chicken until golden brown and cooked through, about 6-8 minutes per side. Drain on paper towels.
Ramp Coleslaw
- 4
Mix the Vegetables
In a large bowl, combine the shredded cabbage, chopped ramp greens, and shredded carrot.
- 5
Prepare Dressing
In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and black pepper.
- 6
Combine
Pour the dressing over the cabbage mixture and toss until well combined. Refrigerate for at least 30 minutes before serving.
Spicy Schmaltz Aioli
- 7
Emulsify the Ingredients
In a bowl, whisk together the egg yolk, Dijon mustard, and hot sauce until combined.
- 8
Incorporate Schmaltz
Slowly drizzle in the schmaltz while continuously whisking until the mixture thickens. Add lemon juice, salt, and black pepper to taste, adjusting as necessary.
Chicken Skin Crumb
- 9
Prepare Chicken Skin
Preheat the oven to 200°C (392°F). Lay chicken skin on a baking tray, sprinkle with salt and black pepper.
- 10
Bake Until Crispy
Bake for 15-20 minutes until crispy. Once cooled, crumble the chicken skin into small pieces.
Onigiri Rice
- 11
Rinse the Rice
Rinse the sushi rice under cold water until the water runs clear. Drain well.
- 12
Cook the Rice
In a rice cooker or pot, combine the rinsed rice and water. Cook according to rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes.
- 13
Season the Rice
Once cooked, transfer the rice to a large bowl. Mix rice vinegar, sugar, and salt in a small bowl until dissolved and pour over the rice. Gently fold to incorporate without mashing the rice. Allow to cool slightly.