Hot Chicken Recipe

Marinate

In a bowl or zip-top bag combine buttermilk, hot sauce, 1 tsp kosher salt and 1/2 tsp black pepper. Add chicken thighs, ensuring they are submerged. Refrigerate for at least 2 hours or overnight for best flavor.

Prep dredge

Whisk together flour, cornstarch, paprika, garlic powder, onion powder, 1 tsp cayenne, and 1/2 tsp kosher salt in a shallow dish.

Dredge

Remove thighs from marinade, let excess drip off, then coat thoroughly in the seasoned flour mixture. Press the flour onto the skin and seam. Shake off excess and set on a wire rack for 10 minutes to help the coating adhere.

Fry

Heat neutral oil in a heavy skillet or Dutch oven to 325°F (160°C). Fry chicken in batches skin-side down first until deep golden and internal temperature reaches 165°F (74°C), about 12–16 minutes per batch depending on size. Maintain oil temperature between 300–335°F. Transfer to a wire rack set over a baking sheet to drain.

While chicken rests, melt butter in a small saucepan over low heat. Whisk in cayenne, smoked paprika, honey, lemon juice and 1/2 tsp kosher salt until smooth and warmed through. Taste and adjust heat or sweetness. Keep warm but do not boil.

Place fried chicken in a large bowl and pour warm cayenne butter over it, tossing gently to coat each piece evenly. Return to wire rack while you prepare bread and slaw so coating sets for a minute.

In a bowl combine mayonnaise, apple cider vinegar, Dijon, honey, 1/2 tsp salt and 1/4 tsp black pepper. Whisk until smooth. Add sliced Brussels sprouts, cabbage and carrot and toss to combine. Taste and adjust seasoning. Let sit 10–15 minutes to soften slightly.

In a small saucepan combine 1/2 cup apple cider vinegar, 1/2 cup water, sugar and 1/2 tsp salt. Bring to a gentle simmer to dissolve sugar and salt, then remove from heat. Place sliced red onion in a jar or bowl and pour the hot brine over the onions. Let cool to room temperature, then refrigerate at least 30 minutes (or up to several days) before using.

Toast sourdough slices until lightly golden. If desired, spread a thin layer of mayonnaise or softened butter on one side of each slice.

Place a piece of cayenne-buttered hot chicken on a slice of toasted sourdough. Top with a generous handful of brussel slaw, a few pickled red onion slices and optional pickle slices. Finish with extra cayenne or a drizzle of reserved melted butter if desired, then top with the remaining slice of sourdough to make a sandwich, or serve open-faced.

Serve immediately while chicken is hot and crispy. Leftovers: keep chicken and slaw separate; reheat chicken in a 350°F oven to regain crispness.