North Bay Hot Chicken Sandwich Recipe
Move over Nashville Hot Chicken, Canada’s going to step up to the plate with its own fiery contender: the North Bay Hot Chicken Sandwich. This delectable creation boasts a symphony of flavors and textures that will tantalize your taste buds from the first bite. Succulent chicken is dry-brined to perfection and encased in a crisp, golden batter. But that's just the beginning. Prepare your palate for a sweet and spicy revelation with a hot spicy oil and a maple drizzle that elevates the sandwich to new heights. The best part? It's not just about the sandwich; it's about the journey of crafting it. Every step is dedicated to culminating in a mouthwatering masterpiece.
North Bay Hot Chicken Sandwich Recipe
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- 1 lb. (0.5 kg, 4 to 6 pieces) boneless chicken thighs
- Salt to taste
- 1½ cups (173 g) flour
- ½ cup (60 g) cornstarch
- ½ tsp. baking powder
- 1 tbsp. salt
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 1 cup (250 ml) buttermilk
- 2 tbsp. pickle brine
- 2 tbsp. + hot sauce
- 1 egg
- 4 cups (1000 ml / 1 L) oil for frying
Spicy Oil
- 2½ tbsp. ground cayenne
- 1 tbsp. maple syrup flakes (sub maple syrup)
- 2 tsp. garlic powder
- 1 tsp. smoked paprika
- ¾ cup (188 ml) hot frying oil
Hot Maple Syrup
- 3½ cups (875 ml) maple syrup
- 2 hot chilis, sliced, use your fave
- 1 tbsp. white wine or rice vinegar
- Pinch of salt
To Serve
- Mayo
- Sliced pickles
- Buns
- Dry brine the chicken by seasoning it with salt and placing it on a rack in the fridge for at least 4 hours to overnight.
- In a saucepan, add the chilis and syrup. Warm the maple syrup to just before it comes to a simmer. Remove the syrup from the heat and stir in the vinegar and salt. Allow it to cool to room temperature before straining out the chilis. Store the syrup in an airtight container until needed. The chilis are now considered candied and can be used as a garnish for drinks and desserts.
- Combine the flour, cornstarch, baking powder, salt, garlic, and onion powder. Whisk to combine. In a separate bowl combine the buttermilk, pickle brine, and hot sauce – add more to taste, and beat in the egg. Drizzle some of the buttermilk mixture into the flour mixture. Dip the dry brined chicken into the flour, then coat thoroughly in the buttermilk mixture and then back in the flour mixture. Set the dredged chicken onto a wire rack. Rest the coated chicken for at least 15 minutes, while the grill and oil are heating.
- Place a stainless steel wok, cast iron dutch oven, or other heat-safe vessel for frying, onto your side burner and add 4 cups of oil.
- Preheat the oil to 325°F to 350°F (163°C to 177°C). Preheat the main burners on the barbecue to 350°F (177°C) preparing for indirect heat. Into a small heat-safe pot or vessel, add some of the hot maple sauce. Place it over indirect heat to warm.
- Fry the chicken for 12 to 18 minutes, or until golden and crisp. If they are not completely cooked through, but the coating is getting dark, they can finish on the grill while you cook the rest.
- While the chicken is frying, combine the cayenne, maple flakes, garlic, and paprika. Whisk to combine. Once you have finished frying the chicken, while the oil is still hot, carefully spoon about ½ a cup of oil into the cayenne mixture.
- Brush the hot and crispy chicken with the hot spicy oil mix. Then layer the chicken on a toasted bun with pickles and a drizzle of the maple sauce.
Indulge in the fiery flavors of the North Bay Hot Chicken Sandwich and let your taste buds soar. Whether you're a seasoned chef or a culinary enthusiast, this recipe promises to ignite your passion for flavorful creations. So, gather your ingredients, fire up the grill, and embark on a culinary journey like no other. What is your favorite grilled sandwich creation? Share your barbecue sandwich recipes, ideas, and photos on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!
Season the chicken and allow it to dry brine
Dredge the chicken in flour, dip in the buttermilk mixture, then coat in flour again
Fry the chicken in hot oil until golden and delicious
Fry the chicken until golden and crisp, check internal temp with an instant thermometer
Brush with the spicy oil while the chicken is still hot
Assemble on a bun with mayo, shredded lettuce, pickles, and drizzle with the hot maple syrup
Are you trying Canada's answer to the Nashville Hot Chicken Sandwich?
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Season the chicken and allow it to dry brine
Dredge the chicken in flour, dip in the buttermilk mixture, then coat in flour again
Fry the chicken in hot oil until golden and delicious
Fry the chicken until golden and crisp, check internal temp with an instant thermometer
Brush with the spicy oil while the chicken is still hot
Assemble on a bun with mayo, shredded lettuce, pickles, and drizzle with the hot maple syrup
Are you trying Canada's answer to the Nashville Hot Chicken Sandwich?
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