TENNESSEE HOT CHICKEN : WITH HOUSE PICKLES INGREDIENTS

Marinated Chicken Tennessee Hot Chicken Sauce 2 pounds skinless chicken breasts ½ cup (4oz or 1 stick) unsalted butter 1 pint buttermilk 1 teaspoon granulated garlic or garlic powder 2 tablespoons purchased hot sauce (we used 1 teaspoon paprika Louisiana Hot Sauce) 1 teaspoon granulated onion or onion powder 1 teaspoon kosher salt Chicken Breading 1 teaspoon black pepper 2 ½ cups all purpose flour 2 tablespoons cayenne pepper 3 tablespoons cornstarch 2 tablespoons sorghum (can substitute brown sugar) 1 tablespoon salt 2 teaspoons black pepper House Pickles 2 teaspoons whole dried thyme leaves 24 ounces pickling cucumbers sliced into approx. 2 teaspoons cayenne pepper ¼-inch thick slices 2 cups white vinegar Buns 2 cups granulated sugar 8–12 purchased brioche buns, toasted (this recipe will 1 tablespoon iodized salt yield 8–12 sandwiches, depending on the size of the ½ tablespoon mustard seeds chicken breasts) 1 tablespoon dried dill leaves

INSTRUCTIONS 45 Minutes before Serving Make Breading and Fry Chicken 3 Days in Advance 1. Combine all chicken breading ingredients into a Make Pickles bowl. Use a whisk to break and distribute cornstarch evenly to avoid lumps. 1. Bring vinegar, sugar, salt, mustard seeds, and dried 2. Take each marinated chicken breast and dredge it in dill to a boil on the stove. the seasoned flour. 2. Pour the hot vinegar mixture over the cucumber 3. Place two or three pieces of chicken at a time in a slices and allow to cool to room temperature. 375 degree deep fryer until each rises to the top 3. Store in the refrigerator in a sealed container for of the oil and is golden brown and at least 165 approx. 3 days before using. (You can use sooner, degrees Fahrenheit. If you don’t have a fryer, cook but the flavor gets better as they sit.) in medium-hot oil in a large frying pan on top of the stove, carefully adding two or three pieces of 3 to 24 Hours in Advance chicken at a time to the hot pan and cooking for 5 to 7 minutes on each side until they reach at least Marinate Chicken 165 degrees Fahrenheit. 1. Slice chicken breasts to make them thinner. 4. Remove cooked chicken and place on rack to drain. 2. Combine all marinated chicken ingredients and keep refrigerated in a sealed container for 3 to 24 hours before frying. Plate the Dish 1. Brush the fully cooked chicken on each side with the warm butter sauce. 1 Hour before Serving 2. Place each chicken breast on a toasted bun and top Prepare Tennessee Hot Chicken Sauce with house pickles. 1. Melt butter in a small sauce pan over low heat. 2. Add the rest of the Tennessee hot chicken sauce ingredients to the pan and mix until well combined. Keep sauce on warm while you fry the chicken, stirring occasionally, and stir well before using,