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Dino’s Sizzling Rooster Sandwich | Saveur


The important thing to the right Nashville scorching hen recipe, invented by Prince’s Sizzling Rooster Shack, is the spice combine: a sinus-clearing, cayenne-forward mix which will get whisked with oil to create a potent ending paste.

At Dino’s Bar, a dive establishment in East Nashville, the new hen sandwich comes with a facet of cooling tartar sauce to chop via a few of the spice, however the hen itself hews intently to the roots of the recipe that began at Prince’s so a few years in the past. Be certain that to make use of your favourite vinegar-based scorching sauce within the hen brine, and don’t neglect to preheat the oil earlier than frying to make sure a crackly, crispy crust.

Featured in “Regardless of Nashville’s Speedy Progress, the Metropolis’s Longtime Eating places Maintain on to Its Group Spirit.”

Dino’s Sizzling Rooster Sandwich

A crunchy and crackly Nashville scorching hen sandwich for the books.

Yield: serves 4


8 hours, 45 minutes


  • 1 lb. boneless, skinless hen breast
  • ¼ cups plus 1 Tbsp. kosher salt, divided
  • 2 tbsp. darkish brown sugar
  • ¼ cups plus 2 Tbsp. contemporary lemon juice
  • 2 cups buttermilk
  • 2 tbsp. vinegar-based scorching sauce, comparable to Louisiana model
  • ⅓ cups plus 1 Tbsp. cayenne pepper, divided
  • 1 tsp. garlic powder
  • 1 tsp. Previous Bay Seasoning
  • 1 tsp. onion powder
  • 1 tsp. paprika
  • 1 cup canola oil, plus extra for frying
  • 1 cup all-purpose flour
  • ½ cups cornmeal
  • 1 tbsp. freshly floor black pepper
  • 8 slices white bread
  • Bread and butter pickles
  • Tartar sauce (non-compulsory)


  1. Minimize the hen breasts lengthwise into 1-inch large strips. In a medium bowl or a medium container with a lid, stir collectively ¼ cup of salt, the brown sugar, and lemon juice. Add the hen items and toss to coat, then add sufficient cool water simply to cowl the hen. Cowl tightly and refrigerate for not less than 4 and as much as 8 hours.
  2. Drain the brined hen effectively, discarding the soaking liquid. Rinse and drain the hen, then return it to the bowl, add the buttermilk and scorching sauce, and toss to coat. Cowl the bowl once more and refrigerate for not less than 4 and as much as 8 hours extra.
  3. In the meantime, put together the new oil. To a small bowl, whisk collectively ⅓ cups of cayenne, the garlic powder, Previous Bay, onion powder, and paprika. Whisk in 1 cup of canola oil, then put aside.
  4. In a big bowl, whisk collectively the flour, cornmeal, black pepper, and the remaining salt and cayenne. Put aside.
  5. Right into a medium pot, pour canola oil to a depth of two inches. Connect a deep-fry thermometer, and switch the warmth to medium-high. Whereas the oil is preheating, line a rimmed baking sheet with foil and place it by the range.
  6. When the oil reaches 350°F, fry the hen: Working in batches, dredge the hen within the flour combination, shaking off any extra, then rigorously drop the items into the oil and fry, stirring sometimes, till crispy and golden brown, 4–5 minutes. Utilizing a heatproof slotted spoon or a spider skimmer, switch to the foil lined pan and preserve heat when you proceed cooking the remainder of the hen.
  7. Assemble the sandwiches. Place a slice of bread on 4 plates. High every slice with 2–3 strips of fried hen. Stir the new oil effectively, then drizzle 2–3 tablespoons over every serving. High every with bread and butter pickles and a second slice of white bread and serve scorching, with tartar sauce on the facet, if desired.




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