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40 Single-Piece Portions
Meat & Poultry Entrees / Regional Specialties
Trim 40 chicken pieces (boneless or bone-in) removing excess fat and sinew. In a large lug or vessel, mix liquid milk with 1 package (8 oz.) RC Creamy Buttermilk and Herb Dressing Mix and submerge trimmed chicken pieces completely. Refrigerate for at least 1 hour (overnight marinating yields optimal flavor and tenderness).
In a large tub, whisk all-purpose flour with 1 package (8 oz.) dry RC Ancho Chipotle Sandwich Sauce Mix. Remove chicken from buttermilk marinade, dredge in seasoned flour, dip back into buttermilk marinade, and dredge a second time in seasoned flour to establish a thick, double-breaded crust layer.
Heat frying oil in deep fryers to 350°F. Lower double-breaded chicken pieces into hot oil and fry until golden-brown and internal temperature reaches at least 170°F. Drain cooked chicken on paper towels or wire racks set over sheet pans.
In a stainless steel bowl, combine dry seasoning mix: 4 oz. RC Chipotle Chile Flavor Concentrate, 2 oz. RC Ranchero Chile Flavor Concentrate, 8 oz. dark brown sugar, and 1½ Tbsp. smoked paprika. Measure 4 cups of hot oil directly from the chicken fryer, pour over the dry spice blend, and whisk vigorously until smooth. Reheat oil mixture to 180°F.
Dip fried chicken pieces a couple at a time into the 180°F seasoned hot oil glaze and baste generously so spice particles adhere to the crust. Lay each hot glazed chicken piece atop a slice of soft white or potato bread, crown with bread and butter pickle chips, and serve immediately with prepared RC Buttermilk Ranch Dressing on the side for dipping.
Dual Flavor Concentrate Hot Oil Glaze: Authentic Nashville hot oil relies on fat-soluble chili resins. Blending RC Chipotle Chile Flavor Concentrate (smokey heat) and RC Ranchero Chile Flavor Concentrate (tangy tomato-chili) with dark brown sugar creates an oil paste that blooms instantly at 180°F, clinging to the chicken crust without making it soggy.
Double-Breading Texture Persistence: Utilizing RC Ancho Chipotle Sandwich Sauce Mix directly inside the flour dredge seasons the inner crust layer, ensuring the chicken retains extreme crunch even after being submerged in hot seasoned oil.
Traditional Presentation: Serving over soft white bread is essential—the bread absorbs the spicy, sweet oil drippings from the chicken, turning into a prized delicacy for diners.
