Weekly Recipe: Nashville Hot Chicken Sandwich By Leroy's NYC

Have you noticed? Hot chicken is everywhere, but instead of searching and taste-testing every hot chicken sandwich in town, why not learn to make your own?

Chefs Bobby Little and Chad Urban are partners behind Leroy's restaurant in Brooklyn, NY, and the duo has a mean hot chicken sandwich on its own menu. Thankfully, they're also kind enough to share the recipe with us, so you can have hot chicken whenever you want.

See Also: Weekly Recipe: Chilaquiles by Chez Nick

Leroy's is an elevated American bistro serving fan-favorite comfort dishes from a classic burger to tuna poke. The Nashville hot chicken sandwich is certainly a diner must. Initially brought to the restaurant as a taste of the chefs' childhoods, their take on this fried chicken dish emphasizes the spices and flavors that stem from Tennessee capitol.

A juicy, crispy fried chicken thigh is paired with kosher pickles and caraway slaw, served in a plump brioche sesame bun with a house-made chili oil and a side of fries and buttermilk ranch dressing. This dish is bound to make your mouth water and is perfect for solo meals or a gathering of friends and family. It also works for on the go.

Chefs Little and Urban have shared the recipe for every part of the sandwich. It starts with the hot chicken spice oil, then you'll make seasoned flour, buttermilk dressing, slaw and a marinade before frying your chicken and assembling your sandwich. Follow the instructions step by step to flavor heaven.

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Nashville Hot Chicken Sandwich

Hot Chicken Spice Oil

Ingredients:

• 180 g brown sugar
• 20 g garlic powder
• 20 g onion powder
• 40 g cayenne
• 3 g black pepper
• 20 g chili powder
• 10g paprika
• 5g salt
• 1 qt oil warmed at 325 °F

Directions:

1. Combine all the dry ingredients in a stainless steel pot.
2. Whisk in the hot oil and you’re ready to serve!

Hot Chicken Seasoned Flour

Ingredients:

• 1 qt all-purpose flour
• ¼ cup onion powder
• ¼ cup garlic powder
• 1 tbsp cayenne
• 1 tbsp salt
• 1 cup corn starch

Directions:

1. Mix all the dry ingredients.

Buttermilk Dressing

Ingredients:

• 1 pint Dukes mayo
• 1 cup sour cream
• 1 oz chopped dill
• 5 g celery salt
• 10 g onion powder
• 10 g garlic powder
• dash of Tabasco
• 1 cup buttermilk
• salt to taste
• 1 tsp coarsely ground black pepper

Directions:

1. Mix all ingredients in a bowl and whisk.

Purple Cabbage Slaw

Makes 12 servings

Ingredients:

• 1 head of purple cabbage
• 1 cup of dukes mayo
• 2 tbsp of red wine vinegar
• 1 tsp black pepper
• 2 tbsp salt

Directions:

1. Slice the cabbage thinly on a mandoline or with a knife.
2. Marinate with the salt for one hour, then squeeze out the excess moisture and move to a mixing bowl.
3. Season with the mayo, red wine vinegar, black pepper and salt to taste.

Chicken Marinade

Makes 12 servings

Ingredients:

• 6 boneless/skinless chicken thighs, pounded 1 inch thick
• 1 tsp black pepper
• ¼ tsp cayenne
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp salt
• 1 pint buttermilk

Directions:

1. Combine wet/dry ingredients in a Tupperware container, then add your chicken. We like to marinate everything at least 24 hours in advance.
2. Take out all of your mise en place, and get ready to build some sandwiches!

Sandwiches

Ingredients:

• boneless skinless chicken thighs
• hot chili oil
• seasoned flour
• homemade buttermilk ranch dressing
• classic slaw
• kosher dill pickles
• sesame bun

Directions:

1. Get a large heavy bottom pot on the stove. With a probe thermometer, heat the oil to 350 F. This is very important, because if it goes any higher the chicken will burn.
2. Take the marinated chicken out of the buttermilk and add to the seasoned flour, bring some excess buttermilk along with you as it will add some great crunchy bits to the mix.
3. Coat the chicken thoroughly in the seasoned flour. You do not want to see any of the chicken, just the coating!
4. Carefully, place the chicken into the oil two at a time, and cook until the chicken reaches 160 F. When cooked through, place on a wire resting rack while you finish the other pieces.
5. While the chicken is cooking, toast all six buns.
6. When the chicken is finished cooking, you will toss with the chilly oil just enough to cover your chicken, and it pools a little off the side.
7. Place the coleslaw on the bottom bun. Place the chicken on top of the cabbage and top with the pickles. Add as many pickles as you like. Then cover with your buttermilk dressing, add the top bun and you are ready to eat!

Visit Leroy's in Brooklyn and online for more delicious recipes.

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