2019 Runner-Up: Nashville-Style Hot Chicken Sando with RITZ Crackers2019 Runner-Up: Nashville-Style Hot Chicken Sando with RITZ Crackers

Ben Diaz
Napa Valley Grille
Pasadena, California

Description:
A unique twist on a southern classic with bold and spicy tones enhanced with RITZ crackers.

4 Servings/8 oz each

Ingredients:

2 cups buttermilk

1 tsp cayenne pepper

1 tsp oregano

2 tsp hot mustard

2 tsp kosher salt

2 oz rice wine vinegar

4 each 6-oz boneless chicken thigh meat

4 sleeves RITZ crackers

2 tsp smoked paprika

1 tsp onion powder

1 tsp garlic powder

8 whole eggs

1 ½ cups all-purpose flour

½ cup mayonnaise

2 oz hot sauce

1 tsp lime juice

1 tsp cayenne pepper

4 potato sweet buns

2 Tbsp melted butter

4 slices Muenster cheese

Directions:

1. In a large bowl whisk together the buttermilk, cayenne pepper, oregano, hot mustard, salt, and vinegar. Add the boneless chicken thigh meat and coat with the buttermilk mixture. Allow the chicken to marinate overnight before using.

2. Place the RITZ crackers in a food processor together with smoked paprika, onion powder and garlic powder. Blend until fine. Remove and place into a large container.

3. Whisk together eggs until fluffy and place into another large container.

4. Place the flour in a large bowl. Drain the marinated chicken thigh meat and dredge in the flour to coat evenly. Dip chicken thighs into the eggs making sure they are well coated. Place the chicken thighs in the RITZ mixture and coat evenly.

5. Place the chicken on a large sheet pan and bake in a preheated 375 degree F oven for 15 minutes. Or if using a fryer, deep fry at 350 degrees F for seven to 10 minutes.

6. In a small mixing bowl prepare the spiced aioli. Add the mayonnaise, hot sauce, lime juice and cayenne pepper; and whisk to combine. Refrigerate until needed.

7. Brush the buns with the melted butter and toast in a sauté pan over medium heat until golden brown. Remove the buns from the pan and lather a good amount of the spiced aioli on both the top and bottom bun. Place the cooked chicken thigh on top of the bottom bun and top each with a slice of Muenster cheese. Add the top bun and serve.

 Serve immediately.