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