• 3/30 Hot Chicken Day - 5

    From Dave Drum@1:18/200 to All on Tue Mar 29 10:13:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Nashville-Style Hot Chicken Sandwich
    Categories: Poultry, Chilies, Dairy, Vegetables, Breads
    Yield: 4 servings

    5 tb Cayenne
    2 tb Dark brown sugar
    1 ts Chilli spice mix
    1 ts Granulated garlic
    1 ts Paprika
    Salt & fresh ground pepper
    4 Boned, skinned chicken
    - thighs
    12 c Vegetable oil
    1 c Buttermilk
    1 tb Favorite hot sauce
    2 lg Eggs
    2 c All-purpose flour
    4 Hawaiian rolls
    Butter; for spreading
    Dill pickles; for topping
    Iceberg lettuce; for
    - topping
    Mayonnaise; for spreading

    Recipe courtesy of Jeff Mauro

    In a large heat-resistant bowl, whisk
    together the cayenne, brown sugar,
    chile powder, granulated garlic, paprika, 1
    tablespoon salt and 1 teaspoon black
    pepper. Sprinkle the spice mixture on all
    sides of the chicken. Transfer the chicken
    to a container and refrigerate at least 1
    hour and up to 3 hours. Leave the
    remaining spice mixture in the bowl.

    In a large Dutch oven, heat the oil until a deep-fry
    thermometer inserted in the oil registers 350ºF/175ºC.
    Position a wire rack on a baking sheet.

    Whisk together the buttermilk, hot sauce and eggs in a
    shallow bowl. Put the flour in a second bowl and season
    with salt and pepper. Dunk the chicken first in the
    buttermilk mixture, then dredge in the seasoned flour
    and coat thoroughly. Gently drop the chicken into the
    oil, in batches if necessary, and fry until golden
    brown, 10 to 12 minutes. Transfer the cooked chicken to
    the wire rack.

    Carefully add about 1 large ladleful (6 to 8 ounces) of
    the frying oil to the reserved spice mixture to let it
    bloom. Be careful, as it will bubble aggressively.

    Whisk until smooth. Brush the fried chicken with the
    bloomed spiced oil as desired. For the sandwich build:
    Meanwhile, halve the Hawaiian rolls, spread with butter
    and toast on a griddle. Put the hot chicken on the
    griddled buns, top with pickles, lettuce and a schmear
    of mayo.

    Yield: 4 sandwiches

    RECIPE FROM: https://www.foodnetwork.com

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  • From Dave Drum@1:2320/105 to All on Tue Mar 28 16:33:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Hot Chicken Salad
    Categories: Poultry, Vegetables, Cheese, Nuts, Potatoes
    Yield: 6 servings

    2 lb Cooked chicken; in 1"
    - pieces
    5 lg Celery ribs; into 1/2"
    - angled slices
    1 c Mayonnaise
    3 oz Grated sharp Cheddar (3 oz)
    1/2 c Slivered almonds
    2 tb Lemon juice
    1 ts Onion salt
    Salt & black pepper
    4 c Potato chips; lightly
    - crushed, more as needed

    Set oven @ 350-|F/175-|C with a rack in the center.

    Place the chicken, celery, mayonnaise, Cheddar, almonds,
    lemon juice and onion salt in a large bowl and mix to
    combine well. Taste for seasoning, and add salt and
    pepper as needed. The amount will depend on how seasoned
    your chicken is.

    Transfer the chicken mixture to a 3-quart (9-by-13-inch)
    shallow baking dish. Spread it out evenly and top with
    the crushed potato chips. Add more chips if needed to
    cover the top.

    Bake uncovered until the chips are golden brown and the
    mixture is warmed through and bubbling lightly at the
    bottom, 30 to 40 minutes. Remove from the oven and let
    sit for 5 to 10 minutes before serving.

    By: Naz Deravian

    Yield: 6 servings

    RECIPE FROM: https://cooking.nytimes.com

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