Syrian Nashville Hot Chicken Sandwich

Serves 1
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Directions

  1. 1Marinate chicken thighs in buttermilk, flour, and a couple of spices.
  2. 2Marinate chicken thighs in buttermilk, flour, and a couple of spices.
  3. 3Marinate chicken thighs in buttermilk, flour, and a couple of spices.
  4. 4Add corn starch, baking powder, and the same spices used for the marinade to regular AP flour.
  5. 5Add corn starch, baking powder, and the same spices used for the marinade to regular AP flour.
  6. 6Add corn starch, baking powder, and the same spices used for the marinade to regular AP flour.
  7. 7When ready to fry, introduce the marinated thigh to the flour mixture.
  8. 8When ready to fry, introduce the marinated thigh to the flour mixture.
  9. 9When ready to fry, introduce the marinated thigh to the flour mixture.
  10. 10Press the chicken into the flour and toss it back and forth to create "craggle."
  11. 11Press the chicken into the flour and toss it back and forth to create "craggle."
  12. 12Press the chicken into the flour and toss it back and forth to create "craggle."
  13. 13Drop the chicken into hot oil set about 325 degrees.
  14. 14Drop the chicken into hot oil set about 325 degrees.
  15. 15Drop the chicken into hot oil set about 325 degrees.
  16. 16After about 8 minutes, pull the chicken out and let it rest for a couple of minutes.
  17. 17After about 8 minutes, pull the chicken out and let it rest for a couple of minutes.
  18. 18After about 8 minutes, pull the chicken out and let it rest for a couple of minutes.
  19. 19While the chicken rests, mix some frying oil with shawarma spices.
  20. 20While the chicken rests, mix some frying oil with shawarma spices.
  21. 21While the chicken rests, mix some frying oil with shawarma spices.
  22. 22Drop the chicken back into the hot oil for only 1 minute.
  23. 23Drop the chicken back into the hot oil for only 1 minute.
  24. 24Drop the chicken back into the hot oil for only 1 minute.
  25. 25While the chicken is still hot, dunk it in the Syrian Nashville hot oil mixture.
  26. 26While the chicken is still hot, dunk it in the Syrian Nashville hot oil mixture.
  27. 27While the chicken is still hot, dunk it in the Syrian Nashville hot oil mixture.
  28. 28Sprinkle with flaky salt.
  29. 29Sprinkle with flaky salt.
  30. 30Sprinkle with flaky salt.
  31. 31To make the slaw, combine mayo and a spoonful of shatta.
  32. 32To make the slaw, combine mayo and a spoonful of shatta.
  33. 33To make the slaw, combine mayo and a spoonful of shatta.
  34. 34Zest a lemon and squeeze in a tiny bit of its juice into the slaw mixture.
  35. 35Zest a lemon and squeeze in a tiny bit of its juice into the slaw mixture.
  36. 36Zest a lemon and squeeze in a tiny bit of its juice into the slaw mixture.
  37. 37Add coleslaw mix and salt, then mix.
  38. 38Add coleslaw mix and salt, then mix.
  39. 39Add coleslaw mix and salt, then mix.
  40. 40To assemble, take a beautifully toasted brioche.
  41. 41To assemble, take a beautifully toasted brioche.
  42. 42To assemble, take a beautifully toasted brioche.
  43. 43Spread some toum (garlic sauce) on the brioche.
  44. 44Spread some toum (garlic sauce) on the brioche.
  45. 45Spread some toum (garlic sauce) on the brioche.
  46. 46Add a couple of pickles.
  47. 47Add a couple of pickles.
  48. 48Add a couple of pickles.
  49. 49Place the Syrian Nashville hot chicken on the bun.
  50. 50Place the Syrian Nashville hot chicken on the bun.
  51. 51Place the Syrian Nashville hot chicken on the bun.
  52. 52Top with the shatta coleslaw.
  53. 53Top with the shatta coleslaw.
  54. 54Top with the shatta coleslaw.

Ingredients

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