Hot'lanta Chicken Sandwich Recipe

Prep and brine/marinate

Trim excess fat from chicken thighs and lightly pound to even thickness if needed (about 1/2 inch). In a bowl or zip-top bag, combine 1 cup buttermilk and 1 tablespoon hot sauce, add the chicken, cover, and refrigerate for at least 1 hour and up to 6 hours.

Make dredge

In a shallow bowl or wide dish whisk together 1 1/2 cups all-purpose flour, 1/2 cup cornstarch, 1/2 teaspoon baking powder, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp cayenne. Whisk to combine and break up any lumps.

Wet wash

In a separate bowl beat 1 egg with a splash (about 1 tablespoon) of the reserved buttermilk from the marinade to create an egg wash. This helps the flour adhere.

Dredge the chicken

Remove chicken from the buttermilk, letting excess drip off. Dip each piece into the egg wash, then press firmly into the flour mixture, coating thoroughly. For extra-crispy crust, double-dredge: after first coat, return to the egg wash briefly and re-coat with flour. Place coated pieces on a wire rack for 10–15 minutes to set.

Heat oil and fry

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2 inches (about 1 liter). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small piece of dough — it should sizzle steadily. Fry chicken in batches (do not crowd) 4–6 minutes per side or until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven if needed.

Cook and blend

In a small skillet, warm 2 teaspoons neutral oil over medium heat. Add 2 minced garlic cloves and sauté 30 seconds until fragrant. Add 4 stemmed serrano chiles (halved if large) and sauté 1–2 minutes. Add 2 tablespoons rice vinegar, 1 tablespoon honey, 2 tablespoons water and 1/2 tsp kosher salt. Simmer 2 minutes to soften chilies. Remove from heat and let cool slightly, then transfer to a blender or use an immersion blender and puree until smooth. Taste and adjust salt, honey or vinegar for balance.

Optional thinning

If the sauce is too thick for drizzling, thin with 1–2 teaspoons water or extra rice vinegar to reach desired consistency. Keep at room temperature until assembly; refrigerate any leftover.

Mix ranch

In a bowl combine 1/2 cup mayonnaise, 1/4 cup sour cream, 1/4 cup buttermilk, 1 tablespoon chopped fresh dill, 1 tablespoon chopped chives, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp lemon juice, 1/4 tsp kosher salt and 1/4 tsp black pepper. Whisk until smooth. Taste and adjust thickness with more buttermilk if needed. Refrigerate until assembly.

Make quick pickles

In a small saucepan combine 1/2 cup white vinegar, 1/2 cup water, 1 tablespoon sugar and 1/2 teaspoon kosher salt. Heat just until sugar dissolves and mixture is warm. Place 12 pickle slices in a jar or bowl and pour the warm brine over them. Let cool to room temperature, then refrigerate for at least 15 minutes (best for 30 minutes) before using.

Toast buns

Split 4 buns and spread softened butter on cut sides. Toast in a skillet or on a griddle over medium heat until golden and crisp, about 1–2 minutes per side.

Dress and build

Spread a generous tablespoon of ranch on the bottom bun. Place a leaf of lettuce (if using) then a fried chicken thigh. Drizzle 1–2 tablespoons serrano chili sauce over the chicken (adjust to spice preference). Top with 3 pickle slices per sandwich. Add a spoonful of ranch on the top bun if desired, close sandwich and serve immediately.

Serving suggestion

Serve hot with extra serrano sauce and ranch on the side and fries or slaw. Leftover sauce and ranch keep refrigerated for up to 4 days.