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 Chicken breast; boned,
           - skinned
    1/4 c  Kosher salt; +1 tb, divided
      2 tb Dark brown sugar
    1/4 c  Fresh lemon juice; +2 tb
      2 c  Buttermilk
      2 tb Louisiana hot sauce
    1/3 c  Cayenne pepper; +1 tb,
           - 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  Corn meal
      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 1/3 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, corn meal,
  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 350°F/175°C, 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 tb 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.
  
  Recipe by Dino's Bar
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
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