Hot Chicken Sandwich Recipe

Brine/Marinate

In a medium bowl, combine buttermilk and 1 tbs hot sauce. Submerge chicken thighs in the buttermilk mixture, cover, and refrigerate for at least 2 hours or up to overnight. This tenderizes and flavors the chicken.

Prepare Dredge

In a shallow bowl or rimmed baking sheet, whisk together flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, 1.25 tsp kosher salt, and 0.5 tsp black pepper. In a second shallow bowl, beat the egg and mix with a splash (about 1 tbs) of water to make an egg wash.

Coat Chicken

Remove chicken from buttermilk, allowing excess to drip back into the bowl. First dredge each piece briefly in the seasoned flour, then dip in the egg wash, then return to the flour mixture for a thorough double-coat. Press the flour onto the surface so it adheres. Place coated pieces on a wire rack and let rest 10–15 minutes to set the crust.

Heat Oil

In a heavy skillet or Dutch oven, add oil to reach about 1/2" depth (approximately 1 to 1.5 cups depending on pan). Heat over medium-high until the oil registers 350°F (175°C) or a small piece of bread sizzles and browns in ~30 seconds.

Fry

Carefully lower chicken pieces into hot oil, working in batches to avoid crowding. Fry until golden brown and internal temperature reaches 165°F (74°C) for thighs (use an instant-read thermometer), about 5–7 minutes per side depending on thickness. Adjust heat to maintain 325–350°F. Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F oven if necessary.

Optional Finish

For a signature 'hot' finish, brush or drizzle a tablespoon of melted butter mixed with 1/2 tsp cayenne or hot sauce over the fried chicken just after frying to add heat and gloss.

In a small bowl, whisk together 1/2 cup mayonnaise, minced chipotle, 1/2 tsp adobo, 1 tsp honey, 1 tsp lime juice, 1/4 tsp smoked paprika and 1/4 tsp salt. Taste and adjust heat/sweetness—add more minced chipotle or adobo for extra spice. Chill until ready to use. Makes enough for 4 sandwiches.

In a mixing bowl, combine shredded savoy cabbage, green onions, and chopped cilantro (if using). In a small bowl whisk apple cider vinegar, 2 tsp mayonnaise, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper. Toss dressing with cabbage mixture until evenly coated. Let sit 10 minutes to soften slightly and meld flavors.

Toast buns: Heat a skillet over medium heat and melt 2 tsp butter. Split buns and toast cut sides in butter until lightly golden, ~1–2 minutes. Spread a generous spoonful (about 1–2 tbs) of the spicy chipotle sauce on the bottom bun. Place 2–3 pickle slices over the sauce.

Assemble sandwich: Place one fried chicken piece on top of pickles, add a heaping 1/2 cup savoy cabbage slaw on top of the chicken, then top with the bun crown. Press gently and serve immediately.

Hand-Cut Fries - Prep & Fry

If making fries: Wash and cut russet potatoes into 1/4"–1/2" sticks. Soak cut fries in cold water for 30 minutes (or up to 2 hours) to remove excess starch, then drain and pat very dry with towels. Heat oil in a deep pot to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain. Increase oil to 375°F (190°C) and fry in batches again until golden and crisp, 2–3 minutes. Drain on paper towels and immediately season with kosher salt.

Kale Salad (Alternative)

If making kale salad: Massage chopped kale with 1 tbs olive oil and 1 tsp lemon juice for 1–2 minutes until leaves soften. Toss with grated parmesan if desired and season with salt and pepper to taste. Serve alongside the sandwich.