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Clark’s Cluck Sandwich at Home

by Dixie Haag | Posted on Sunday, February 25th, 2018

One of the new and amazing food items for the Folds of Honor QuikTrip 500 weekend at Atlanta Motor Speedway is the Clark’s Cluck Sandwich.  They named this delectable treat after the Atlanta Motor Speedway president Ed Clark.  If you can’t make it to the track, but want to feel like you’re in Georgia and part of this race weekend, try your hand at making it at home!  I’ve provided you with a Food Network recipe for the sandwich.  Then, a recipe for the spicy mayo.  Finish it off with an assembly of the sandwich and you’re set for your at home watch party!

The Food Network Kitchen Fried Chicken Sandwiches

Watch the video showing how to make these here!



Special equipment: a deep-frying thermometer

Combine the pickle juice, 1 tablespoon hot sauce and 1/2 teaspoon salt in a large resealable plastic bag. Add the chicken thighs, seal the bag and shake to evenly disperse. Refrigerate and let marinate for at least 2 hours or up to overnight. When ready to fry, remove the chicken from the marinade and pat dry. (Discard the marinade.)

Fill a large, wide Dutch oven or pot with about 2 1/2 inches of oil, then add the shortening. Attach a deep-frying thermometer to the side of the pot and bring to 350 degrees F over medium heat. Line a large baking sheet with paper towels and set aside.

Whisk together the flour, paprika, mustard, cayenne, 1/2 teaspoon salt and 3/4 teaspoon pepper in a large bowl. Pour in 1/4 cup of buttermilk and use your fingers to work it in, making the flour shaggy.

Whisk the remaining cup of buttermilk and 1 tablespoon hot sauce together in another large bowl.

Dip one of the chicken thighs in the buttermilk mixture and let the excess drip off. Add to the flour mixture, making sure to press the chicken into the flour to fully coat. Set on a plate. Repeat with as many chicken thighs as your pot can hold comfortably in one batch. (As the chicken sits, if you notice it getting soggy in any spots, then dredge it in the flour mixture again.)

Once the oil is at 350 F, being careful of the hot oil, slide the breaded chicken into the oil, turn off the heat and allow the temperature to drop all the way to 300 degrees F. When the temperature reaches 300 degrees F, turn the heat back on low and continue to fry, turning the chicken as needed for even browning, while adjusting the heat to maintain a temperature around 300 degrees F. Fry until the chicken is a deep golden brown with an internal temperature of about 170 degrees F, about 5 minutes. Remove to the lined baking sheet and sprinkle with a little salt. If you’re working in batches, dredge the remaining chicken and increase the heat to 350 degrees F again and repeat the process.

Once all the chicken is fried, split the buns and toast in a toaster oven or broiler, cut-side up, until golden. Put 4 pickles on each bottom bun, add a piece of fried chicken and sandwich with the top buns. Serve hot or wrap in foil to transport.

Spicy Mayo

1 cup mayonaise

2 T of hot sauce (pepper of your choice. . .I use Sriracha)

1 t of garlic powder

lime juice (to taste)

I just mix up the ingredients and refrigerate until I’m ready to use it. There are many recipes out there, so feel free to look around if this one doesn’t appeal!



Just like the Food Network sandwich, split and toast the potato bread rolls.  The track will toast the track emblem on their top bun. . .I can’t pull that off at home! 
Put the spicy mayo on both buns.  Put bread and butter pickles on the bottom bun, add a piece of fried chicken, lay on a green lettuce leaf, top off with two slices of fried Applewood Bacon, add the top bun and you’ve got a made at home version of the Clark’s Cluck Sandwich. Nothing is better than being there in person, but if you’re watching at home like I am, this Southern comfort food will make your race day great!

About the Author

Dixie Haag is married to Mike Haag. She is a mother to two fantastic young people and a life-long educator.

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