MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dino’s Hot Chicken Sandwich
Categories: Poultry, Citrus, Dairy, Chilies, Breads
Yield: 4 servings

1 lb Boned, skinned chicken
- breast
1/4 c + 1 tb kosher salt; divided
2 tb Dark brown sugar
1/4 c + 2 tb fresh lemon juice
2 c Buttermilk
2 tb Louisiana hot sauce
1/3 c + 1 tb cayenne pepper;
- divided
1 ts Garlic powder
1 ts Old Bay Seasoning
1 ts Onion powder
1 ts Paprika
1 c Canola oil; more for frying
1 c All-purpose flour
1/2 c Cornmeal
1 tb Fresh ground black pepper
8 sl White bread
Bread & butter pickles
Tartar sauce

Cut the chicken lengthwise in 1" wide strips. In a
medium bowl or a medium container with a lid, stir
together 1/4 cup of salt, the brown sugar, and lemon
juice. Add the chicken pieces and toss to coat, then add
enough cool water just to cover the chicken. Cover
tightly and refrigerate for at least 4 and up to 8
hours.

Drain the brined chicken well, discarding the soaking
liquid. Rinse and drain the chicken, then return it to
the bowl, add the buttermilk and hot sauce, and toss to
coat. Cover the bowl again and refrigerate for at least
4 and up to 8 hours more.

Meanwhile, prepare the hot oil. To a small bowl, whisk
together ? cups of cayenne, the garlic powder, Old Bay,
onion powder, and paprika. Whisk in 1 cup of canola oil,
then set aside.

In a large bowl, whisk together the flour, cornmeal,
black pepper, and the remaining salt and cayenne. Set
aside.

Into a medium pot, pour canola oil to a depth of 2
inches. Attach a deep-fry thermometer, and turn the heat
to medium-high. While the oil is heating, line a rimmed
baking sheet with foil and place it by the stove.

When the oil reaches 350ºF/175ºC, fry the chicken:
Working in batches, dredge the chicken in the flour
mixture, shaking off any excess, then carefully drop the
pieces into the oil and fry, stirring occasionally,
until crispy and golden brown, 4-5 minutes. Using a
heatproof slotted spoon or a spider skimmer, transfer to
the foil lined pan and keep warm while you continue
cooking the rest of the chicken.

ASSEMBLE THE SANDWICHES. Place a slice of bread on 4
plates. Top each slice with 2-3 strips of fried chicken.
Stir the hot oil well, then drizzle 2-3 tablespoons over
each serving. Top each with bread and butter pickles and
a second slice of white bread and serve hot, with tartar
sauce on the side, if desired.

By: Dino's Bar

Yield: serves 4

RECIPE FROM: https://www.saveur.com

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