Howlin’ Ray’s Inspired

Nashville Hot Chicken Sando Recipe

While nothing can compare to the monolith that is Howlin’ Ray’s, this is my best attempt to capture that lightning in a bottle. In a lot of ways, HR is more than the sum of its parts. The energy of walking into the shop, the smiles and fist bumps you’re greeted with, it’s not just about the food, it’s that even though they serve hundreds (thousands?) of people every single day, they’ll still remember you, and throw you some extra sides with your food, ‘on the house’. Their food represents so much more than just tasty chicken, it’s about community, taking care of people, and giving people something to be a part of, that’s pretty special.

If you’ve never even heard of Howlin’ Ray’s, that’s fine too, this is still a damn tasty sando, and now you know where to go the next time you’re in the Los Angeles area and hungry. It should be mentioned, this is a SPICY boy, so if you aren’t looking for that mouth on fire, high-on-capsaicin-rush, maybe dial down the cayenne used throughout the recipe slightly.

This is a ‘live’ recipe, meaning I will continue to update and refine it over time. If you like a particular version, I encourage you to print it out as it may be different the next time you read this. Take note of the version number at the top of the recipe.

This recipe is by no means of my own creation, it is an amalgamation of many great recipes by people WAY more talented than myself, and of course their recipe’s are largely based on the monumental (and somewhat secret) recipe’s of legends such as Prince’s and Hattie B’s, the OG’s when it comes to Nashville hot chicken. We stand on the shoulders of giants.

Alright, lets begin.

INGREDIENTS

v1.0.2

FRIED CHICKEN

dry brine

  • kosher salt

  • black pepper

  • white pepper

dredge

  • 2 cups buttermilk

  • 2 eggs

  • 1 Tbsp habanero hot sauce (I love the sauces from Yellowbird!)

  • 1 Tbsp ghost pepper hot sauce (also available from Yellowbird)

  • 2 Tbsp pickle juice

breading

  • 2 cups all-purpose flour

  • 2 tbsp salt

  • 1 tsp cayenne powder

  • 1 tsp smoked paprika

hot oil spice coating

  • 3 tbsp cayenne powder

  • 2 tbsp light brown sugar, packed

  • 1 tsp black pepper

  • 1/2 tsp garlic powder

  • 1/2 tsp smoked paprika

  • 1 tsp kosher salt

  • 1/2 cup hot frying oil

dry rub spice shake

  • 3 tbsp cayenne powder

  • Optional for you spice lords - 1/2 tbsp ghost pepper powder (now available in the spice section at Trader Joe’s!)

  • 1/2 tbsp smoked paprika

  • 1 tsp white pepper

  • 1 tsp chili powder

  • 1/2 tsp black pepper

vinegar slaw

  • 1/2 head green cabbage, chopped

  • 1/4 red onion, sliced

  • 1/3 cup apple cider vinegar

  • 3 tbsp olive oil

  • 2 tbsp honey

  • 1/4 tsp kosher salt

  • 1/4 tsp black pepper

comeback sauce

  • 1 cup mayonnaise

  • 1/4 cup chili sauce

  • 2 tbsp ketchup

  • 1 tbsp lemon juice

  • 1 tbsp worcestershire sauce

  • 1 tsp mustard powder

  • 1/2 tsp black pepper

  • 1/2 tsp kosher salt

hot shake fries

  • 1 bag frozen crinkle cut fries

  • 1 tsp salt

  • 1/2 tsp chili powder

  • 1/2 tsp cayenne powder

  • 1/2 tsp smoked paprika

for the sando

  • brioche hamburger buns

  • butter

  • hamburger dill chips

instructions

1: dry brine chicken

Rinse and pat dry the chicken breasts. Generously coat them in kosher salt and ground black pepper on all sides. Place them in a food safe container, cover, and refrigerate for at least 4 hours, overnight is even better.

2: the SLAW

In a separate bowl, whisk together the vinegar, oil, honey, salt and pepper. Toss together with cabbage and onion and refrigerate.

3: the SAuce

Whisk together the mayonnaise, chili sauce, ketchup, lemon juice, worcestershire, mustard powder and pepper in a small bowl. Add salt to taste.

4: dredge the chicken

In a large bowl, whisk together buttermilk, eggs, hot sauces and pickle juice. In another bowl combine flour, salt, cayenne and paprika. Remove the chicken from the brine and pat dry. Place into flour mix, coating completely, then into the buttermilk dredge, then back into the flour. Make sure there are no wet spots and the chicken is completely coated in flour. Shake off any clumps, and place the dredged breasts on a parchment lined baking sheet into the refrigerator for 30-40min while the oil heats.

4: The hot shake fries

In a large bowl, combine the salt, chili powder, cayenne and paprika. Fill a 4-5qt pot 1/2 - 2/3 full with peanut oil. Bring to 390° and cook fries for 4-5 minutes or until lightly browned. Remove from oil and place on a wire rack to cool. Add fries to large bowl with seasoning and toss to coat. Place in a warm oven. Strain out any remaining fry pieces from the oil.

5: fry the chicken

Bring the same oil down to 350° and carefully drop in the chicken breasts one at a time. Fry for 10-15 minutes, or until the thickest part of the chicken reads 160°. Be careful not to overcook the chicken, thinner cuts will obviously reach temp faster. Adjust temp as needed to maintain approx 350°. Once done, place on a wire rack atop a baking sheet to drain.

6: The Hot Oil coating

In a large heat safe bowl, whisk together the cayenne, brown sugar, pepper, garlic powder, paprika and salt. Add in the hot frying oil and continue whisking to bring everything together. Carefully place the fried chicken one at a time into the bowl and thoroughly coat. Place back on the wire rack.

PRO TIP- the sooner this hot oil coating can be applied after the chicken comes out of the fryer, the better. That will help retain the texture and crunch of the breading. For an even more stellar coating, add 1/4 cup lard with the hot oil.

7: final dry rub coating

In a bowl (or seasoning shaker if you fancy) combine the cayenne, paprika, pepper, chili powder and optional ghost pepper powder. Coat the chicken breasts with the spice powder on all sides. (more = hotter!)

8: build the sando!

Apply butter to both sides of the buns and toast until golden brown. Apply comeback sauce to both sides of the bun, and then place that beautiful fried chicken. Top with a handful of slaw, and pickle chips. Serve with a side of your hot shake fries and comeback sauce, and may I suggest a nice iced peach tea?

Enjoy!