TAMPA, Fla. — The King Mac Sandwich with Nashville Hot Chicken rules this episode of Chef’s Kitchen.

What You Need To Know

  • In the Chef’s Kitchen at Seminole Height’s King of the Coop with Executive Chef Joe Dodd

  • Located on Nebraska Avenue in Tampa's Seminole Heights

  • Recipe Highlights:  Mustard marinade and starch breading

It’s from King of the Coop’s Joe Dodd who marinades his chicken with mustard and a mild spice.

“Mustard gives the chicken a little bit of acid,” said the executive chef. “It acts as like a little bit of a brine, but it also acts as a binder for the breading.”

Dodd thoroughly coats the chicken, and rests the meat overnight.

Next, Dodd breads the chicken with corn and potato starch — a two-to-one-ratio.

There’s also salt and pepper and no flour.

And dredge once, not twice.

“I’ve seen where it adds to making the chicken soggy,” said Dodd.

The chef lets his chicken rest for 30 minutes before dropping his two tenders into 350 degree seasoned oil for about five-and-a-half minutes.

The restaurant continually filters their frying oil at King of the Coop, with the broken off pieces of recipe are out, but the seasoning in the oil remains.
Once removed from the fryer, Dodd’s re-dips the chicken in hot oil and then thoroughly seasons with hot spices.

That’s what makes the chicken “Nashville Hot.”

Dodd preps his mac and cheese topping to compliment the heat.

He builds his sandwich with toasted potato flour buns, double pickled dills, the chicken, King sauce (known as “comeback sauce” in other kitchens — a mixture that may include mayonnaise, ketchup, chili sauce, lemon juice and spices), coleslaw with a dill ranch dressing base, the mac-and-cheese and the lid.