Chef Jernard’s Atlanta Hot Chicken Sandwich

Source: CLEO TV

“If you want chicken done right, you have to come to Georgia.” Chef Jernard shows Chef Resha how to make chicken ATL-style, and he spices up the flavor using his special sauce. Check out the recipe below. And, don’t forget to add Chef Jernard’s whiskey fries recipe to this dish.

Ingredients

INGREDIENTS FOR CHICKEN
3 pounds boneless skin-on chicken breasts
Kosher salt
Freshly ground black pepper
2 cups heavy cream
3 large eggs
¼ hot sauce
2 cups all-purpose flour
2 teaspoons smoked paprika
1 teaspoon cayenne pepper
4 cups vegetable oil, for frying
Mayo
Bread and Butter Pickles
4-6 Potato Buns
.
INGREDIENTS FOR SPICY BUTTER
1 cup of melted butter
3 tablespoons cayenne pepper
3 tablespoons brown sugar
2 tablespoons maple syrup
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon kosher salt

Instructions

In a large bowl, season chicken generously with salt and pepper.
Line a large rimmed baking sheet with a metal rack. In a shallow bowl, whisk together heavy cream, eggs, and hot sauce.
In another shallow bowl, whisk together flour, smoked paprika, and cayenne.
Pat chicken dry, then dredge in flour mixture, then cream mixture, then flour mixture again, and place on a wire rack. Repeat until all chicken is breaded.
In a large pot, heat oil to 350° F. Working in batches, fry chicken until golden about 8 to 10 minutes or until cooked through to 165 degrees F.
Make spicy butter sauce: In a large bowl, whisk together cayenne pepper, brown sugar, maple syrup, smoked paprika, garlic powder, chili powder, and salt.
Pour in melted butter and whisk to combine. Toss chicken in the sauce before serving.
Assemble chicken on a bun with the mayo mixed with a little spicy butter and pickles.

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