Mark's Nashville Fried Chicken Sandwich
Give this delicious fried chicken sandwich a go with homemade brioche buns!
Ingredients
- 4 Quality Assured chicken thigh fillets boneless with skin off
- 4 brioche buns
- 8 slices of Irish white cheddar cheese or cheese slices
- ¼ iceberg lettuce shredded
- 2 tablesp. olive oil
- Chicken flour:
- 200 g plain flour
- 1 level teasp. sweet paprika
- 1 level teasp. garlic powder
- 1 level teasp. ground coriander
- 2 level teasp. sea salt
- 1 level teasp. black pepper
- Spicy seasoning:
- 1 level tablesp. smoked paprika
- 1 level tablesp. cayenne pepper
- 1 level tablesp. garlic granules
- Pinch of sea salt
- 30 g Irish butter
Burger sauce
mayonnaise
- 2 egg yolks
- 1 level tablesp. Dijon style mustard
- 1 level tablesp. vinegar
- 400ml sunflower oil
burger sauce
- 50 g mayonnaise recipe above
- 50 g ketchup
- 50 g Dijon style mustard
- 4 level tablesp. pickled jalapeño diced
- 4 level tablesp. finely chopped pickles diced
Instructions
- Mix the chicken flour ingredients together. Flour the chicken thighs and set aside in the fridge for an hour to create a glue like coating.
- Remove from the fridge and re-coat the thighs in the remaining flour. Place in a hot pan with a good amount of oil. Cook gently for 5 minutes on each side until golden brown and crispy. Check temperature with a skewer, it should be hot to touch.
- To make the mayonnaise, hand blend the egg, mustard, vinegar in a container. Slowly add the oil, while blending, until a thick emulsion forms.
- While the chicken is frying, mix the mayonnaise, ketchup, mustard, jalapenos and pickles. Half the brioche buns and arrange for assembly. Spoon the sauce onto the base of each bun.
- Melt the butter and add the spice blend, cook over heat for 1 minute. Remove the chicken from the pan when ready and season in the spiced butter.
- Place the two cheese slices on top of each thigh when warm and transfer them to the toasted bun. Season lettuce with salt and pepper and place it on the melted cheese. Top off the sandwich with the second half of the bun and serve.