MTT_1103_HOTFRIEDCHICKENSANDO_THUMBNAIL1.jpg

Melvin Mallory’s Famous Fried Hot Chicken Sando with Southern Coleslaw

Make this Tonight - "Hot Fried Chicken Sando on A Furikake Bun"

10
Prep Time
(Minutes)
20
Cook Time
(Minutes)

Ingredients

Melvin Mallory’s Famous Fried Hot Chicken Sando with Southern Coleslaw

  • 2 boneless skinless chicken thighs
  • Chicken Brine, recipe follows
  • Seasoned Flour, recipe follows
  • Frying Oil
  • Furikake Buns, recipe follows
  • Butter, for toasting buns
  • Japanese mayo
  • 1/2 oz. cayenne
  • 1/2 oz. togarashi + extra for garnish

Chicken Brine

  • 3 cups water
  • 3/4 cup kosher salt
  • 3/4 cup sugar
  • 3 bay leaves
  • 1 cinnamon sticks
  • 2 anise pods
  • 1/2 tablespoon coriander seeds
  • 1/2 tablespoon black peppercorns
  • 1/2 tablespoon mustard seeds
  • 1/4 teaspoon allspice berries

Seasoned Flour

  • 2 cups AP Flour
  • 1/2 tablespoons lemon pepper
  • 1/2 tablespoons paprika
  • 1/2 tablespoons seasoned salt
  • 1/2 tablespoon white pepper
  • 1 T cayenne pepper
  • 1 T kosher salt

Steps

Melvin Mallory’s Famous Fried Hot Chicken Sando with Southern Coleslaw

  1. Procedure:
  2. Place chicken thighs in brine, cover with plastic wrap, and let brine in the refrigerator for 24 - 48 hrs.
  3. Heat oil over medium to medium-high heat in a deep pot or cast iron skillet to 350F.
  4. Drain chicken thighs and while the chicken is still wet, dredge thoroughly in seasoned flour pressing down each side of the chicken, until completely coated in flour.
  5. Fry chicken for 12 minutes or until the internal temperature has reached 165F.
  6. Remove from oil to a wire rack and let rest for 2 minutes.
  7. Mix 1 oz. togarashi and 1 oz cayenne. Ladle 4 oz of frying oil into togarashi/cayenne mix and whisk.
  8. Dip chicken into the spiced oil mix to coat, and place back on the wire rack until ready to serve.
  9. Slice buns, and spread cut side with softened butter.
  10. Toast buns on griddle until golden brown, 1-2 minutes.
  11. To build the sandwich - Spread buns with a thin layer of Japanese mayo, top-bottom bun with a piece of fried chicken, a sprinkle of more togarashi, southern coleslaw, and top bun.
  12. Serve with crispy French fries and fried garlic aioli.

Chicken Brine

  1. Combine all ingredients in a medium pot, bring to a boil, reduce heat and let simmer for 8 minutes, remove from heat.
  2. Add 4 cups of ice to a large baking dish or bowl.
  3. Pour hot brine over ice and stir until completely cooled.

Seasoned Flour

  1. Combine all ingredients in a medium bowl and reserve.