NASVILLE HOT CHICKEN SANDWICH

TGM_Chicken_BIG

 

THE GRAND MARLIN
Gregg Mccarthy





 

1 Tbsp. freshly ground black pepper
2 Tbsp. plus 4 tsp. kosher salt
4 large eggs
2 cup buttermilk or whole milk
2 Tbsp. Tabasco
4 cups all-purpose flour
Vegetable oil (for frying, about 10 cups)
Sliced pickles
2 soft Pretzel buns
Mayonnaise
Honey Mustard dressing
½ head iceberg lettuce, shaved

Spice Mix:
6 Tbsp. cayenne
2 Tbsp. dark brown sugar
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. paprika

Toss chicken with black pepper and 2 Tbsp. salt in a large bowl. Cover and chill at least 3 hours. Whisk eggs, buttermilk, and hot sauce in a large bowl. Whisk four and remaining 4 tsp. salt in another large bowl. Fit a Dutch oven or deep fat fryer with a thermometer; pour in oil to measure 2 inches. Heat over medium-high gas heat until thermometer registers 325 degrees. Pat chicken dry. Working with one piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet. Fry until the internal temperature reaches 160 degrees. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly. Whisk Spice Mix ingredients in a medium bowl; carefully whisk in one cup frying oil. Brush fried chicken with spicy oil. Brush the pretzel bread with mayonnaise. Mix the iceberg lettuce with the honey mustard and place on the bun bottom, top with the chicken, pickles and the bun top.