Syrian Nashville Hot Chicken Sandwich

Directions

  1. 1Marinate chicken thighs in buttermilk, flour, and a couple of spices.
  2. 2Add corn starch, baking powder, and the same spices used for the marinade to regular AP flour.
  3. 3When ready to fry, introduce the marinated thigh to the flour mixture.
  4. 4Press the chicken into the flour and toss it back and forth to create "craggle."
  5. 5Drop the chicken into hot oil set about 325 degrees.
  6. 6After about 8 minutes, pull the chicken out and let it rest for a couple of minutes.
  7. 7While the chicken rests, mix some frying oil with shawarma spices.
  8. 8Drop the chicken back into the hot oil for only 1 minute.
  9. 9While the chicken is still hot, dunk it in the Syrian Nashville hot oil mixture.
  10. 10Sprinkle with flaky salt.
  11. 11To make the slaw, combine mayo and a spoonful of shatta.
  12. 12Zest a lemon and squeeze in a tiny bit of its juice into the slaw mixture.
  13. 13Add coleslaw mix and salt, then mix.
  14. 14To assemble, take a beautifully toasted brioche.
  15. 15Spread some toum (garlic sauce) on the brioche.
  16. 16Add a couple of pickles.
  17. 17Place the Syrian Nashville hot chicken on the bun.
  18. 18Top with the shatta coleslaw.

Ingredients

  • chicken thighs
  • buttermilk
  • flour
  • spices
  • AP flour
  • corn starch
  • baking powder
  • frying oil
  • shawarma spices
  • flaky salt
  • mayo
  • shatta
  • lemon
  • coleslaw mix
  • salt
  • brioche
  • toum (garlic sauce)
  • pickles

Tips

  • When ready to fry, press the chicken thigh into the flour mixture and toss back and forth to create craggle.
  • After frying for 8 minutes, let the chicken rest for a couple of minutes before the final fry.
  • For the final fry, drop the chicken in hot oil for only 1 minute.