MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Nashville-Style Hot Chicken Sandwich
 Categories: Poultry, Chilies, Dairy, Vegetables, Breads
      Yield: 4 servings
 
      5 tb Cayenne
      2 tb Dark brown sugar
      1 ts Chilli spice mix
      1 ts Granulated garlic
      1 ts Paprika
           Salt & fresh ground pepper
      4    Chicken thighs; boned,
           - skinned
     12 c  Vegetable oil
      1 c  Buttermilk
      1 tb Favorite hot sauce
      2 lg Eggs
      2 c  All-purpose flour
      4    Hawaiian rolls
           Butter; for spreading
           Dill pickles; for topping
           Iceberg lettuce; for
           - topping
           Mayonnaise; for spreading
  
  In a large heat-resistant bowl, whisk together the cayenne, brown
  sugar, chile powder, granulated garlic, paprika, 1 tb salt, and
  1 ts black pepper. Sprinkle the spice mixture on all sides of the
  chicken. Transfer the chicken to a container and refrigerate at
  least 1 hour and up to 3 hours. Leave the remaining spice mixture
  in the bowl.
  
  In a large Dutch oven, heat the oil until a deep-fry thermometer
  inserted in the oil registers 350°F/175°C. Position a wire rack on
  a baking sheet.
  
  Whisk together the buttermilk, hot sauce and eggs in a shallow
  bowl. Put the flour in a second bowl and season with salt and
  pepper. Dunk the chicken first in the buttermilk mixture, then
  dredge in the seasoned flour and coat thoroughly. Gently drop the
  chicken into the oil, in batches if necessary, and fry until golden
  brown, 10 to 12 minutes. Transfer the cooked chicken to the wire
  rack.
  
  Carefully add about 1 large ladleful (6 to 8 oz) of the frying oil
  to the reserved spice mixture to let it bloom. Be careful, as it
  will bubble aggressively.
  
  Whisk until smooth. Brush the fried chicken with the bloomed spiced
  oil as desired.

  For the sandwich build:

  Meanwhile, halve the Hawaiian rolls, spread with butter and toast
  on a griddle. Put the hot chicken on the griddled buns, top with
  pickles, lettuce and a schmear of mayo.
 
  Recipe courtesy of Jeff Mauro
  
  RECIPE FROM: https://www.foodnetwork.com
  
  Uncle Dirty Dave's Archives
 
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