Casino Name: FireKeepers Casino Hotel-Battle Creek

 Recipe Name: Nashville Hot Chicken Sandwich

Restaurant Name: Dacey’s Taphouse

 Chef Name: Chef Steven Song

 

About the Chef: Chef Steven Song has 19 year of professional cooking experience and a lifetime of culinary knowledge. He is the newest Chef to join with FireKeepers Hotel & Casino-Battle Creek and has been with the team for one year. He draws inspiration from his travels and believes food is the sixth love language. His passion for food is driven and inspired by the teachings of his mother. To nurture and nourish, not only a choice, but also a philosophy. His favorite cuisines to cook are Vietnamese, Japanese and other Asian inspired dishes. He enjoys exploring how traditional flavors from across Asia can be reinvented, experimenting by fusing these classic elements with modern, global flavors.

Recipe Inspiration: Nashville hot chicken and Korean fried chicken both rise from a love of bold, fiery flavor but, they each tell their own story. This is Chef Steven’s take on the iconic sandwich with an Asian Twist. Like a bridge between cultures, this dish is a fusion of Nashville’s soulful heat and Seoul’s sweet, savory fire. A perfect contemporary spin on an American classic.

Recipe Ingredients:

 For Sandwich:

• Brioche Bun
• Chicken Breast
• All-purpose flour
• Corn Starch
• Onion powder
• Granulated Garlic
• Buttermilk
• Dijon Mustard
• Iceberg Lettuce
• Sliced Pickles
• Butter

 

For Nashville Hot Sauce:

• 3/8 Cup Franks Red Hot
• 1/4 Cup Honey
• 3/8 Cup Vegetable Oil
• 1 Tbsp Gochujang paste
• 1 1/2 tsp Hot Chili Powder (Ancho)
• 1 1/2 tsp Black Pepper
• 3/4 tsp Red Pepper Flakes
• 1 1/2 tsp Cayenne
• 1/4 tsp Granulated Garlic
• 1/4 tsp White Pepper
• 1 1/2 tsp Lemon Juice
• 1 1/2 tsp Sambal
• 3/8 tsp Salt

 

Recipe Instructions:

• Butterfly and Flatten chicken breast until even thickness
• Marinate Chicken with Buttermilk, Dijon Mustard, Onion Powder, Garlic Powder, and All-Purpose Flour
• For best flavor, marinate overnight.
• Dredge marinated chicken in a 50-50 of All-Purpose Flour and Corn Starch blend
• Deep Fry until internal temperature reaches 165F° and golden brown.
• Toast buttered brioche bun
• Mix Nashville Hot Sauce ingredients and sauce and toss the fried chicken breast with the sauce.
• Assemble sandwich with lettuce and pickles on bottom bun.
• Enjoy!

 

Additional Information:  Chef Steven’s Nashville Hot Sauce is the highlight of this recipe and the toppings for this sandwich are dealers’ choice. A fun variation to this sandwich can be created by substituting the lettuce and pickles with a Kewpie mayonnaise Cole-slaw and pickled carrots for a bit more complexity. Be creative and have fun with this recipe!