Georgia Peach Hot Chicken Sandwich

TWO CITIES THAT ARE NEAR AND DEAR to my heart are Nash- ville and Atlanta. Both places have their own charm, personality, and, of course, signature dishes. I shared with you my love for Nashville hot chicken with my Nashville Hot Chicken Tacos recipe on page 66. Here, I’m building upon greatness by complementing the chicken’s fiery crunch with the sweet juiciness of peaches.

Ingredients

Vegetable oil, for frying 6 (8-ounce) boneless, skin-on chicken breasts

Kosher salt

Ground white pepper

2 cups heavy cream

1⁄4 cup your favorite hot sauce

2 cups all-purpose flour

2 teaspoons smoked paprika

1 teaspoon dried oregano

1 teaspoon dried thyme
1 teaspoon garlic powder

1 teaspoon cayenne pepper

Mayonnaise, for serving

6 potato buns

Cooking Instructions

01

Pour vegetable oil into a large, heavy-bottomed pot or Dutch oven to no more than halfway up the side. Prop or clip I a deep-fry thermometer so that the bulb is submerged in the oil. Heat over high heat until the thermometer registers 350 degrees (Alternatively, you can use a deep fryer.)

02

In another large bowl, whisk together the flour, smoked paprika, oregano, thyme, garlic powder, and cayenne.

03

Set a wire rack in a rimmed baking sheet. Remove the chicken breasts from the liquid and dip them into the flour mixture. Shake off any excess flour and gently lower the chicken into the hot oil. Working in batches, fry until the breading is golden brown and the internal temperature of the chicken reaches 165 degrees F, 12–15 minutes. Transfer the chicken to the rack.

04

Meanwhile, to make the spicy butter, melt the butter in a small saucepan over medium-high heat. Add the remaining spicy butter ingredients and bring to a boil. Let the sauce reduce for 3–5 minutes.

05

To assemble the sandwiches, spread mayo on each half of the buns, place pickles on the bottom, top with a chicken breast, and add a slice of canned peach. Serve right away and enjoy!