Nashville Hot Chicken as Made by Spike Mendelsohn #TastyStory

• 4 chicken breasts (5 ounces each)
• 4 extra large eggs
• 4 ounces whole milk
• 2 cups plain bread crumbs
• 4 brioche buns
• 12 bread and butter pickles

Canola oil for frying

Salt

Spicy pepper oil

• 4 tablespoons cayenne pepper
• 3 tablespoons brown sugar
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 2 teaspoons Spanish paprika
• 16 ounces sunflower oil

1. # Prepare the spicy pepper oil in a small mixing bowl by whisking together all the spices with the sunflower oil, until all the spices have dissolved into the oil. Set aside.
2. # Trim the excess fat off the sides of the chicken breast.
3. # Using a knife, score the chicken longways, cutting halfway through the chicken to help it cook more rapidly.
4. # In a medium-sized mixing bowl, crack the eggs and whisk with the milk.
5. # In a separate medium-sized mixing bowl, add the bread crumbs.
6. # Dip each chicken breast in the egg mixture, covering it completely, then transfer to the bread crumbs and coat completely. Repeat this process one more time.
7. # Transfer to a parchment-lined baking sheet.
8. # Fit a Dutch oven with thermometer and pour in oil for frying. Heat over medium-high until thermometer registers 340˚F/170˚C.
9. # Set the chicken breasts in, in batches, and fry for 2-3 minutes until golden brown.
10. # Place fried chicken on a wire rack set over a baking sheet, to drain. Sprinkle with salt.
11. # Transfer to the brioche buns.
12. # Whisk together the spicy oil so none of the seasoning settles to the bottom, and drizzle 2 tablespoons over each chicken breast.
13. # Add 3 bread and butter pickles on top of the chicken and place the top bun.
14. # Enjoy!