Culinary Content Creative

The Hot Chicken Sandwich your 4th of July Bbq needs.

1 lb chicken breasts
6 slider buns or brioche dinner rolls
Butter lettuce
Pickles
Ranch (homemade or store bought)
Butter & Honey Hot Sauce
Olive for frying

Buttermilk brine:
2 cups buttermilk
2-3 tablespoons hot sauce
2 tsp kosher salt

Flour dredge:
1 1/4 cups all purpose flour
3/4 cups cornstarch
2 teaspoons granulated garlic
2 teaspoons onion powder
1 1/2 teaspoons smoked paprika
1/4-1/2 teaspoons cayenne pepper
1 1/2 teaspoons kosher salt
3/4 teaspoons cracked pepper

Butter & Honey Hot Sauce:
4 tablespoons unsalted butter
1/2 cup honey
1/2 teaspoon garlic powder
1/2 teaspoon crushed Aleppo pepper
1/4 teaspoon crushed chipotle pepper
3-4 tablespoons hot sauce
3/4 teaspoons kosher salt

Method:
1. Trim chicken breasts and slice lengthwise into 6 even sized pieces (will be larger than the buns). If needed place between Saran Wrap and lightly pound with a mallet to achieve even thickness.
2. Combine ingredients for brine and submerge chicken breasts completely. Cover and refrigerate for several hours.
3. Whisk flour, cornstarch and spices. Coat each chicken breast directly from brine to flour, shake of excess, back in brine and again in flour. Place on wire rack to let set while making sauce.
4. In a small skillet or saucepan melt butter then add remaining ingredients and whisk for several minutes until starts to thicken and set aside.
5. Heat oil in frying pan or saucepan to 375. Fry in batches without crowding or touching. Place on wire rack and brush with sauce.

Assemble:
Toasted brioche buns, ranch, butter lettuce, chicken, pickles, more ranch dressing, more sauce, top with bun and brush with melted parsley butter and a little finely grated Parmesan cheese if desired.