Nashville Hot Chicken Caesar Sandwich
Potato Buns:
· 200g Warm Milk (90℉)
· 9g Yeast
· 70g Sugar
· 1 Egg (Room Temperature)
· 1 Egg Yolk (Room Temperature)
· 625g Bread Flour
· 4 tbs Butter
· 15g Dough Conditioner
· 150g Mashed Potatoes
· 10g Salt
· 1 Egg + Splash of Milk (Egg Wash)
Fried Chicken:
· 1-2 lbs Boneless/Skinless Chicken Thigh
· 1 Cup Buttermilk
· ½ Cup Pickle Juice
· 1 Cup Corn Starch
· 1 Cup All Purpose Flour
· 2 tbs MSG, Mustard Powder Sugar, Onion Powder, Garlic Powder, Smoked Paprika & Cayenne
· 4 tbs Salt & Pepper
· Nashville Hot Oil:
o 4 tbs Cayenne
o 2 tbs Paprika, Chili Powder, Onion Powder & Garlic Powder
o 3 tbs Brown Sugar
o 1 cup Hot Frying Oil
Ranch:
· 1 Cup Mayo
· 3 tbs Buttermilk
· Fresh Dill (Diced)
· Fresh Chives (Diced)
· 2 tbs Onion Powder, Garlic Powder & MSG
· 1 tbs Sugar
· 1 tbs Vinegar
· Salt & Pepper
Ceasar Salad:
· 1 Clove Garlic
· 1 Lemon
· 1 tbsp Anchovy Paste
· ¾ tsp Salt
· ¾ tsp Dijon Mustard
· ½ Cup Neutral Oil
· 1 large Egg
· 1 tbsp Grated Parmesan
Quick Pickles:
· 1 Cucumber
· 1 Cups Vinegar
· Fresh Dill
· ½ Cup Water
· ½ tbs All-Purpose Rub
· ½ tbs Mother Seasoning
Potato Buns:
1. Blend the warm milk, yeast, half the sugar(~35g), 1 egg and 1 egg yolk
2. In the bowl of a stand mixer, combine the flour, sugar, mashed potatoes, dough conditioner, salt, softened butter & yeast mixture. Kneed for 10 minutes or until the dough forms
3. Place the dough ball into a lightly greased bowl covered with plastic wrap and let rise for 1 hour
4. Once risen, punch down the dough and divide it into 12 even dough balls
5. Pro Tip: you can freeze any of the leftover dough! Just leave the frozen dough out on the counter for 4 hours or in the fridge overnight
6. Place the dough balls onto a parchment lined baking sheet and then into a covered container. Rise for an additional 1.5-2 hours
7. Once Risen, brush with an egg wash and sprinkle over sesame seeds (optional). Then bake in a 365° oven for 17 minutes.
Buttermilk Fried Chicken:
1. In a bowl, mix the buttermilk, pickle juice, hot sauce and half of the dry seasoning.
2. Place in the chicken, marinate for at least 1 hour or up to 24 hours
3. In another bowl, mix the corn starch, all-purpose flour and remaining dry ingredients
4. Drizzle in a few spoonsful of the buttermilk marinade to allow for an extra crispy crust
5. Place the marinated chicken thighs into the dredge. Making sure to fully coat each piece
6. In a large Wok or Cast-Iron pan, fry @ ~350° for 7-10 minutes or until internal temps reach 165°. Once golden brown and crispy set aside on a wire rack. (Optional: rest in at 150° until you are ready to eat)
7. In a small bowl combine all the seasoning for the Nashville Hot oil. Pour over a cup of hot frying oil
8. Once the seasoning has infused into the oil cover the chicken fully using a spoon or ladle
Ranch:
1. Mix all ingredients in a bowl
Caesar Salad:
1. Begin by slicing and juicing the lemon, separate the yolk from the egg and then mince both the garlic and anchovies, if necessary
2. Once the ingredients are prepared, place all into a food processor and begin emulsifying. Start your blender on the lowest setting then gradually increase the speed until you have maxed out the blender. Mix until a thick dressing form
3. Combine with thin slice romaine lettuce
Quick Pickles:
1. Place the sliced peppers into a reusable food container
2. Microwave the vinegar and water for 2 minutes
3. Combine the other ingredients and shake well
Nashville Hot Chicken Caesar Sandwich:
1. To construct the sandwich, place down your toasted bottom bun covered with ranch, Nashville Hot Fried Chicken, pickled peppers, a handful of the Caesar salad and finally the toasted top bun covered with more ranch. Enjoy!
