The Uncle Jerome

NASHVILLE HOT OIL

1 cup canola oil

2 tbsp packed light brown sugar

1 tbsp cayenne pepper (use more if you like more heat)

1 tbsp smoked paprika

2 tsp sweet paprika

2 tsp kosher salt

1 tsp chili powder

1 tsp ground chipotle

1 tsp garlic powder

½ tsp freshly ground black pepper

SPICY CHICKEN

¾ cup cup buttermilk

1 ½ tsp seasoning salt

6 boneless, skinless chicken thighs

1 ½ cups all-purpose flour

24 saltine crackers, finely ground

1 ½ tbsp Cajun Spice (see below)

1 ½ tbsp freshly ground black pepper

1 ½ tbsp baking powder

Canola oil for frying

CAJUN SPICE

¼ cup kosher salt

¼ cup smoked paprika

2 tbsp cayenne pepper

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp ground white pepper

1 tbsp freshly ground black pepper

1 tbsp dried thyme

1 tbsp dried oregano

Marinate the chicken:

In a small bowl, whisk together the buttermilk and seasoning salt. Place the chicken thighs in a large resealable bag, then pour in the mixture. Seal and refrigerate for at least 4 hours (overnight is best).

Make the hot oil:

In a medium bowl, whisk together all hot oil ingredients. Cover and set aside at room temperature.

Prepare the coating:

Set a wire rack over a baking sheet.
In a large bowl, mix the flour, crushed saltines, Cajun spice, black pepper, and baking powder. Transfer to a shallow dish.

Coat the chicken:

Remove the chicken from the buttermilk, letting the excess drip off. Dredge each piece in the flour mixture, pressing to coat well. Place coated chicken on the rack for 10 minutes. Just before frying, dredge again in the flour mixture.

Fry the chicken:

Heat canola oil in a large Dutch oven or deep fryer to 325°F (about 4 inches deep). Work in batches of 2–3 thighs at a time; fry for 5–6 minutes, or until golden brown and the internal temperature reaches 165°F. Flip halfway if pan-frying.

Toss in hot oil:

Transfer fried chicken to a large mixing bowl. Pour prepared Nashville hot oil over the chicken and toss gently to coat.

Assemble the sandwiches:

Spread mayo on both sides of each bun. Place a chicken thigh on the bottom half, top with shredded lettuce, then place the other bun on top.

Serve immediately.

Extra chicken can be refrigerated for up to 3 days. Reheat in a 350°F oven or air fryer for about 12 minutes.

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