Nashville hot chicken & blue cheese loaf

The cook

1. 01

   Step 1GET THE CHICKEN SOAKING

   Mix the buttermilk with the 6 g salt, add the chicken and turn to coat. Cover and refrigerate for at least 2 hours, or overnight. The prep time includes the minimum soak.

2. 02

   Step 2MAKE THE BLUE CHEESE SAUCE

   Mash the blue cheese into the soured cream and mayonnaise, then stir in the pickle brine. Leave a few little cheese lumps. That’s the good stuff. Refrigerate until you’re ready to build.

3. 03

   Step 3SORT THE FIRE

   Set up a kettle BBQ for two-zone cooking, with steady embers on one side and no coals on the other. Aim for around 200°C with the lid closed. Place a sturdy, high-sided cast-iron frying pan securely over the embers and add frying oil to a depth of 1 cm, never more than one-third of the pan’s height. With the BBQ lid open, bring the oil to 170–175°C, checking with a suitable thermometer. Keep a metal pan lid nearby to smother any oil fire; never use water.

4. 04

   Step 4BUILD THAT CRUST

   Mix the flour, 3 g salt and black pepper in a wide dish. Lift each thigh from the buttermilk, let the excess drip off, then press firmly into the flour on both sides. Get into every fold. Set on a tray for 10 minutes so the coating grips. Discard leftover marinade and dredging flour.

5. 05

   Step 5FRY IN BATCHES

   Carefully lower 2–3 thighs into the oil, laying them away from you. Fry with the BBQ lid open for roughly 5–7 minutes per side, turning with tongs, until deeply golden and at least 75°C in the thickest part. Keep the oil between 165°C and 180°C and let it recover between batches. Move the pan to the cool zone if the crust colours too quickly. Don’t crowd it: cold oil means a greasy crust.

6. 06

   Step 6REST, DON’T STEAM

   Transfer the cooked chicken to a wire rack over a tray and rest for at least 5 minutes. Don’t cover tightly or pile the thighs up; trapped steam wrecks the crunch. If needed, keep the first batch on its rack in a 90°C oven while you finish frying.

7. 07

   Step 7MAKE IT NASHVILLE HOT

   Once frying is finished, carefully move the frying pan to a stable heatproof surface out of the way. Put the separate 100 ml oil in a small saucepan and warm gently to around 140°C. Remove from the heat, then stir in the cayenne, brown sugar, paprika, garlic and salt. It should sizzle gently, not smoke. Stir before brushing: the spices settle, and that’s where the punch lives.

8. 08

   Step 8TOAST THE LOAF

   Split the loaf horizontally and pull out a little of the soft centre if it’s especially deep. Toast the cut faces over the direct zone for 1–2 minutes, checking constantly. You want crisp edges and a warm centre, not a loaf that shreds the roof of your mouth.

9. 09

   Step 9STACK IT HIGH

   Brush the rested chicken generously with the stirred hot oil. Spread blue cheese sauce over both cut faces of the loaf, then pack in the chicken and pickles. Close it up, press gently and cut into six hefty portions with a serrated knife. Serve straight away while the crust still crackles.