Pat chicken thighs dry. In a bowl or zip-top bag combine buttermilk and hot sauce. Add chicken, press air out, and refrigerate at least 1 hour or up to 4 hours. This tenderizes and adds heat.

Prep Dredge

In a shallow bowl or wide dish whisk together flour, cornstarch, smoked paprika, cayenne, garlic powder, onion powder, kosher salt, and black pepper until evenly combined.

Dredge

Remove one piece of chicken from buttermilk, letting excess drip off. Dredge thoroughly in the seasoned flour mix, pressing firmly to build an even coating. Place on a rack and repeat with remaining pieces. Let coated chicken rest 10–15 minutes to set the crust.

Fry

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 inch and heat over medium-high until the oil reaches 350°F (175°C) or a breadcrumb sizzles immediately when dropped in. Fry chicken in batches, skinless side first, 4–6 minutes per side depending on thickness, until golden brown and internal temperature reaches 165°F (74°C). Maintain oil temperature between 325–360°F by adjusting heat. Transfer cooked chicken to a wire rack set over a baking sheet and rest 5 minutes.

Chipotle Aioli

In a small bowl stir together mayonnaise, minced chipotle, adobo sauce, lime juice, honey, grated garlic, and salt until smooth. Taste and adjust: add more adobo for heat or a touch more honey if too spicy. Refrigerate until assembly. Makes enough for 4 sandwiches.

Tangy Cabbage Slaw

In a large bowl combine shredded green and red cabbage, grated carrot, and chopped cilantro. In a small bowl whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Pour dressing over cabbage mixture and toss until evenly coated. Let sit 10–15 minutes for flavors to meld. Taste and adjust seasoning.

Toppings & Build

Prepare Toppings

Cook bacon until crisp (pan-fry or bake at 400°F/200°C for 12–15 minutes). Drain on paper towels. Slice avocado, tomato, and red onion; shred or slice cheddar. Lightly butter buns and toast in a skillet or under broiler until golden.

Assemble Sandwiches

Spread a tablespoon of chipotle aioli on the bottom half of each toasted bun. Place a generous spoonful of tangy cabbage slaw on the aioli. Add a hot crispy chicken piece on top of the slaw. Immediately top chicken with a slice of cheddar so it slightly melts from residual heat, then add 1–2 slices bacon, avocado slices, 3 pickle slices, a few rings of red onion, and a tomato slice. Finish with another drizzle of aioli on the top bun and close sandwich. Serve hot.

Serving Suggestion

Serve with extra aioli and pickles on the side. For a crisp meal serve with fries or a simple green salad.