纳什维尔热酥皮鸡三明治

在一个大型可重复密封的塑料袋中，将泡菜盐水和鸡腿组合在一起。密封袋子并冷藏鸡至少8小时或过夜。

Meanwhile, in a small bowl, whisk the schmaltz with theGochugaru，sugar, garlic powder, 1 teaspoon of the cayenne and 1 teaspoon of salt.

从腌料中取出鸡腿，拍干。在一个浅碗中，用白胡椒粉，辣椒粉，1汤匙盐和剩下的1茶匙的卡宴。

Set a rack over a baking sheet. In a large, deep skillet, heat 1/3 inch of oil until shimmering. Dredge half of the chicken in the seasoned flour, shaking off any excess. Fry the chicken thighs skin side down over moderate heat until well-browned and crisp, about 4 minutes. Turn the chicken and cook until no trace of pink remains, about 4 minutes. Transfer to the rack. Repeat with the remaining chicken.

慷慨地刷掉炸鸡大腿Gochugaru.粘贴。把4片面包面放在工作面上，并在每个方面安排2条鸡肉大腿。将鸡肉鸡肉顶，关闭三明治和服务。