This recipe comes to you from Episode 3 of The WA Wine + Food Show, hosted by Chef Andre Bopp. For this recipe, Chef Bopp dished up Nashville Fried Chicken Sandwich paired with Smak 2020 Spring Rosé Sangiovese. You can see the episode below the ingredients and instructions.
For the dry brine:
- Chicken Thighs, skinless and boneless
- Salt, black and white pepper
- Ratio for every 1 tablespoon kosher add 1 teaspoon each black and white pepper
For the wet mix:
- 1 cup whole milk
- 2 large eggs
- 4 tablespoons Crystal Hot sauce
For the dredge:
- 2 cups all-purpose flour
- salt
- 3 tablespoon cayenne
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the sauce:
- 1 cup Crystal Hot Sauce
- 3 tablespoons cayenne pepper
- 1 tablespoon light brown sugar
- ½ tablespoon black pepper
- ½ tablespoon white pepper
- 1 tablespoon paprika
- ½ teaspoon garlic powder
- Pickle slices, for servingCanola Oil for frying
Method:
- In a bowl, season chicken pieces with about 1 1/2 tablespoon of the salt/pepper mix.
- Cover and refrigerate overnight.
- In a bowl, whisk together the milk, eggs and hot sauce. In a separate bowl, whisk together the flour, salt and spices.
- Dredge the chicken in the flour mixture, then dip in the milk mixture, then in the flour mixture again, shaking off the excess after each step. (CHEF TIP: Use one hand for the dry mix and the other for the wet mix. Don’t mix up your hands and you’ll keep yourself and your workspace cleaner).
- Heat the canola oil in a deep-fryer or heavy frying pan to 320 degrees F. Cook the chicken until crisp, internal 165 degrees, about 15-18 minutes . Remove chicken and drain on the rack.
- In a medium pan heat the Crystal and whisk in the cayenne pepper, brown sugar, salt, 1 teaspoon black pepper, the paprika and garlic powder. Whisk well. This mixture can be made spicier if desired. Taste as you are making it. Baste the mixture over the hot fried chicken and serve immediately on a sturdy bun with pickle slices. Enjoy with a bottle of Smak Rose!