Doritos Chilli Heatwave Nashville Chicken Sandwich

Our Chilli Heatwave Nashville Chicken Sandwich will change your life.

Done in 3 hours

Serves 2

Dish by Hugh Woodward

Ingredients

The Chicken:

2 chicken thighs

250mlbuttermilk

1 tbsp hot sauce

1 tbsp flaked sea salt

100g plain flour

1 tbspplain flour

1 tspgarlic powder

1 tsponion powder

The Sauce:

100ml mayonnaise

50g Doritos Hot Salsa Dip

The Nashville Oil:

100ml frying oil

1 tsppaprika

80gDoritos Chilli Heatwave

This Chilli Heatwave Nashville Chicken Sandwich will definitely hit the spot. Oozing with a Hot Salsa Dip burger sauce and loaded with pickles, lettuce and Doritos Chips for extra crunch.

Method

Trim the chicken thighs of any torn or loose pieces. Pop the buttermilk in a bowl and stir through the hot sauce and sea salt. Add the chicken thighs and leave to marinade for at least 2 hours.

Mix together the mayonnaise and the Doritos Hot Salsa Dip. Set aside.

Take the flour and whisk in the spices.

Blitz the Doritos Chilli Heatwave in a food processor until they are a fine crumb - think panko size.

Remove the chicken from the marinade and shake most of it off. Whisk the egg into the marinade.

Preheat the oven to 160°C. Dip the chicken in the flour, covering all the surfaces, then dip it in the buttermilk mixture followed by the Doritos Chilli Heatwave dust.

Fry the chicken until the cooked through, turning once or twice.

When cooked through, take100ml of the frying oil and pour it over the Doritos. Strain the oil and pour it over the chicken.

Build the sandwich - toasted buns, burger sauce, pickles, shredded lettuce, fried chicken, Hot Salsa sauce and more Doritos Chilli Heatwave Tortilla chips.

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.