Spicy Chicken Sandwich Recipe

Prepare chicken

Pound each chicken breast to an even thickness (about 1/2 inch) or butterfly if very thick. Trim any excess fat.

In a nonreactive bowl combine buttermilk and 1 tablespoon hot sauce. Add the chicken breasts, cover, and refrigerate 2 to 8 hours (minimum 1 hour recommended) to tenderize and flavor.

When ready to fry, remove chicken from fridge 20 minutes before dredging to come toward room temperature.

In a shallow bowl whisk together flour, cornstarch, 1 teaspoon salt, 1 teaspoon black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper. In a second bowl whisk eggs with milk.

Heat 1 to 1.5 inches of oil in a heavy skillet or Dutch oven to 350°F (175°C). If you don’t have a thermometer, heat until a small pinch of flour sizzles and becomes golden in about 30 seconds.

Working one piece at a time: shake off excess buttermilk from chicken, dredge in seasoned flour to coat, dip into egg mixture, then press back into the flour mixture for a double-coat. Shake off loose flour.

Carefully lower chicken into hot oil. Fry 3 to 5 minutes per side depending on thickness, turning once, until crust is deep golden brown and internal temperature reaches 165°F (74°C). Maintain oil temperature between 320–350°F by adjusting heat.

Transfer fried chicken to a wire rack set over a sheet pan and tent loosely with foil to keep warm and preserve crispness while you toast buns and finish slaw.

In a small bowl combine mayonnaise, finely chopped chipotle in adobo (start with 1 tsp and add more for heat), honey, lime juice, and 1/4 teaspoon salt. Whisk until smooth and balanced. Taste and adjust heat or sweetness.

Cover and refrigerate until assembly.

In a medium bowl combine shredded cabbage, chopped kale, grated carrot, and chopped cilantro if using.

In a small bowl whisk together 2 tablespoons mayonnaise, apple cider vinegar, 1 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pour dressing over the vegetables and toss to coat evenly.

Taste and adjust seasoning. Let sit at least 10 minutes for flavors to meld; slaw can be made up to 2 hours ahead and refrigerated (bring to cool temp before assembling).

Butter the cut sides of potato buns. Heat a skillet over medium heat and toast buns butter-side down until golden and slightly crisp, about 1–2 minutes.

Spread about 1 tablespoon chipotle honey mayo on the bottom bun.

Place a warm fried chicken breast on the mayo. Top chicken with roughly 1/2 cup kale-cabbage slaw, then add 3–4 pickle slices per sandwich (or to taste). Spread a little mayo on the top bun and place over sandwich.

Serve immediately while chicken is hot and crust is crisp. Provide extra chipotle honey mayo on the side if desired.