North Bay Hot Chicken Sandwich

Move over Nashville, Canada’s got a new chicken sando! Meet the North Bay Hot Chicken Sandwich: succulent, dry-brined chicken in a crisp golden batter, drizzled with hot spicy oil and sweet maple syrup. This is more than a sandwich; it’s a mouthwatering masterpiece.
INGREDIENTS:
Breading
1 lb. (0.5 kg, 4 to 6 pieces) boneless chicken thighs
Salt to taste
1.5 cups flour
½ cup cornstarch
½ tsp. baking powder
1 tbsp. salt
2 tsp. garlic powder
2 tsp. onion powder
1 cup buttermilk
2 tbsp. pickle brine
2 tbsp. + hot sauce
1 egg
4 cups oil for frying
To Serve
Mayo
Sliced pickles
Buns Spicy Chicken Sauce
2 ½ tbsp. ground cayenne
1 tbsp. maple syrup flakes (sub syrup)
2 tsp. garlic powder
1 tsp. smoked paprika
¾ cup hot frying oil
Hot Maple Syrup
3½ cups (350 ml) maple syrup
2 hot chilis, sliced, use your fave
1 tbsp. (15 ml) white wine or rice vinegar
Pinch of salt
DIRECTIONS:
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 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 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, 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.
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