Justin Soelberg, owner and chef of Nomad Eatery, is here to show us how to make their special Spicy Chicken Sandwich. Check out the recipe below!
Spicy Fried Chicken Sandwich
4 boneless skin-on chicken thighs
Dredge and Egg Wash for Fired Chicken
Spicy Sauce
Zucchini Pickles
Shredded Romaine
Dukes Mayonnaise
4 Hamburger style buns of your choice
Dredge:
1 1/2c AP Flour
1/2c Rice Flour
2 TBL Baking Powder
1 TBL Salt
Mix all ingredients together in a bowl.
Egg Wash:
1c Milk
3 egg yolks
1 TBL Cholula
Mix all Ingredients together in a bowl.
Spicy Sauce:
1c Sriracha
1/2c Cholula
1/4c Honey
1/2 tsp Garlic Powder, Paprika, Chipotle Powder
Mix all ingredients together in a bowl.
Zucchini Pickles:
1 Large Zucchini sliced into 1/8' slices
1/2 Yellow Onion sliced into 1/8' slices
1c Apple Cider Vinegar
1/2c Sugar
2 tsp Turmeric Powder
1/2 tsp Mustard Seeds
- Put sliced zucchini and onions in a bowl and liberally salt. Let stand in a bowl for 1 hour then strain off remaining liquid.
- Bring vinegar, sugar, turmeric powder and mustard seeds to a small simmer and pour over drained zucchini and onions. Keep in fridge for up to 2 weeks.
To Put the Sandwich Together:
- Put dry chicken thighs into dredge mix and shake off excess. Then put into egg wash mix and back into dredge. For a thicker crust of fried chicken, put the thigh back into the egg was mix for a second time and back into the dredge. Press the flour onto the chicken hard with your palm.
- Put dredged chicken thighs into a fryer at 350 degrees and cook for 8:30min until golden brown.
3. Put mayonnaise on both sides of the bun then place the fried chicken on the bottom bun. Slather in spicy sauce then put shredded lettuce and zucchini pickles on top.
