Matty Matheson is cooking his final "Home Style Cookery" recipe, a Nashville Hot Chicken Sandwich. He begins by boning out a chicken and preparing a brine, which he lets sit for 24 hours. Next, he makes a coleslaw with diced cabbage, pickles, and onions, adding mayonnaise, apple cider vinegar, salt, and sugar to taste. He then creates a spicy pepper oil by blending jalapenos, scotch bonnets, and bird's eye chilies with canola oil, which he later mixes with butter, smoked paprika, and cayenne pepper. Matty also prepares a flour mixture seasoned with salt, onion powder, garlic powder, ground fennel, smoked paprika, cayenne, and black pepper. After coating the chicken in the flour mixture, he fries it in hot oil until crispy and golden brown. To assemble the sandwich, Matty adds coleslaw to the bottom bun, followed by a piece of fried chicken, a sprinkle of cayenne pepper, a dusting of Cheeto dust, and three pickle slices on top. The result is a spicy and delicious Nashville Hot Chicken Sandwich.
Here are the key facts extracted from the text:
1. The recipe being demonstrated is a Nashville-style hot chicken sandwich.
2. The host, Matty Matheson, has made over 20 recipes from his book, "Home Style Cookery".
3. The episode is the last one featuring recipes from the book.
4. The chicken used in the recipe is a whole chicken that needs to be boned out.
5. The brine for the chicken is made with 4 cups of water and 4 tablespoons of a 2-3% salt solution.
6. The chicken is brined for at least 24 hours.
7. The coleslaw is made with diced cabbage, pickles, onion, and mayonnaise.
8. The coleslaw is seasoned with salt, sugar, and apple cider vinegar.
9. The hot oil for the chicken is made with a mixture of peppers, including jalapenos, scotch bonnets, and bird's eye chilies.
10. The hot oil is cooked with canola oil and then blended and strained.
11. The flour mixture for the chicken is seasoned with salt, onion powder, garlic powder, smoked paprika, and cayenne pepper.
12. The chicken is dredged in the flour mixture and then fried in oil at 350°F.
13. The frying time for the chicken is around 9 minutes for breasts and thighs, and 9-12 minutes for bone-in pieces.
14. The sandwich is assembled with coleslaw, fried chicken, pickles, and Cheeto dust on a bun.
15. The recipe is not included in Matty's book, "Home Style Cookery".