Tag Archives: fried chicken

Wenzel Sandwich – Connecticut

Alpha Delta Pizza in New Haven, Connecticut, has been feeding hungry Yale students for years. The Wenzel is one of their best-selling sandwiches, with between 150 and 200 subs sold on an

Wenzel Sandwich - CT

average weeknight. Urban legend has it that the sandwich was named for Eric Wenzel, class of 2004, who was a football and lacrosse athlete at Yale. Wenzel apparently repeatedly ordered this special request sandwich, asking for the chicken to be covered in hot sauce. He kept ordering it, and then his friends began ordering it, and it caught on, until it finally became an official menu item.

Yeah, we know this is basically a buffalo chicken sammie, but boy is it ever good. Use sharp provolone here as the flavor really elevates the sandwich.

Wenzel Sandwich

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 2 hoagie or submarine rolls
  • 2 fried chicken breasts
  • Hot sauce such as Franks or Crystal’s
  • Mayonnaise
  • 2 slices sharp provolone
  • Shredded iceberg lettuce
  • Tomato, sliced

Instructions

Slice hoagie rolls, then toast. Slice the fried chicken in flat slices, then douse with hot sauce. Spread mayo on both sides of toasted hoagie roll. Layer chicken, then cheese, lettuce, and tomatoes. Top with the hoagie roll topper.

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Nashville Hot Chicken – Tennessee

Nashville is a fun town, boasting more than 160 live music venues, giving Music City its well-earned moniker. Hot chicken hails from these parts and was born from revenge. Prince’s Hot Chicken Shack

Nashville Hot Chicken - Tennesseemay be the oldest establishment to make this dish, dating back to the 1930s. The story is that Thorton Prince III was a womanizer. His girlfriend found out about his philandering and added spicy cayenne pepper to his chicken to punish him. However, Prince liked it so much, he decided to open a chicken joint with it on the menu.

You can make Nashville Hot Chicken yourself with a little bit of patience as fried chicken takes a bit of time. Two tablespoons of cayenne pepper is not a typo and is unbelievably the amount called for if you want the chicken “mild.” Reduce to one tablespoon if you are really spice-adverse and increase to 6 tablespoons for “hot” ― if you dare.

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Nashville Hot Chicken

  • Servings: 4-6
  • Difficulty: moderate
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Ingredients

  • 1 3-4 lb. chicken, cut into 8 pieces
  • Salt
  • Pepper

For the egg dredge:

  • 2 eggs, beaten
  • 1 cup buttermilk
  • 1 tablespoon Frank’s Red Hot sauce

For the flour dredge:

  • 2 cups flour
  • 2 teaspoons salt

For finishing:

  • Vegetable oil (for frying), 6 cups
  • 2 tablespoons cayenne pepper
  • 1 tablespoon brown sugar
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Salt
  • Pepper
  • 1/2 cup used frying oil

Instructions

At least 3 hours before cooking, generously salt and pepper the chicken pieces. Let marinate in the refrigerator.

When ready to cook, heat oil in a large pot with deep sides. Prepare egg dredge by combining eggs, buttermilk and hot sauce in a shallow baking dish. In another shallow dish, prepare flour dredge by combining flour and salt. One at a time, dip chicken pieces first in egg dredge, then in flour dredge. When oil is 325 degrees, fry chicken, working in batches, frying a few pieces at a time. Turn pieces occasionally to achieve consistent color. When chicken is deep golden brown or reaches 160 degrees internally, remove to a wire rack set inside a baking sheet lined with newspaper or paper towels. Let oil temperature return to 325 between batches.

To finish: In a small bowl, combine cayenne, brown sugar, chili powder, paprika, garlic powder and salt and pepper. Take ½ cup of the used cooking oil, and add to bowl. Stir well. With a brush, baste pieces of chicken with hot oil mixture. Serve chicken while still warm.