Jul 14 2026
Restaurants›Mercy Kitchen›Hot Damn Sam Recipe

Hot Damn Sam Recipe

Inspired by Mercy Kitchen
Time2h
Serves4

Hot sauce brined chicken, pearl waffle, pickles, hot honey, LC potatoes

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Ingredients

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Hot Sauce Brined Chicken

Pearl Waffle

Pickles

Hot Honey

LC Potatoes

Method

Hot Sauce Brined Chicken

  1. 1

    Prepare the Brine

    In a large bowl, combine hot sauce, water, salt, garlic powder, and onion powder. Stir until salt is dissolved.

  2. 2

    Brine the Chicken

    Submerge the chicken thighs in the brine. Cover and refrigerate for at least 2 hours, ideally overnight.

  3. 3

    Cook the Chicken

    Preheat grill or skillet over medium heat. Remove chicken from brine, pat dry, and grill or pan-fry for 6-7 minutes per side, or until cooked through.

Pearl Waffle

  1. 4

    Mix Dry Ingredients

    In a bowl, whisk together flour, baking powder, and salt.

  2. 5

    Combine Wet Ingredients

    In another bowl, mix milk, eggs, and melted butter. Add to dry ingredients and stir until just combined.

  3. 6

    Cook the Waffles

    Preheat waffle iron. Pour batter into the iron and cook according to manufacturer's instructions until golden brown.

Pickles

  1. 7

    Prepare the Cucumbers

    Slice cucumbers into thin rounds.

  2. 8

    Make the Pickling Brine

    In a saucepan, combine vinegar, sugar, salt, and dill. Bring to a boil, stirring until sugar dissolves.

  3. 9

    Pickle the Cucumbers

    Pour the hot brine over the sliced cucumbers in a jar. Let cool, then refrigerate for at least 2 hours before serving.

Hot Honey

  1. 10

    Combine Ingredients

    In a small saucepan, mix honey and hot sauce. Heat gently over low heat until warm.

LC Potatoes

  1. 11

    Prepare the Potatoes

    Wash and halve the baby potatoes.

  2. 12

    Season the Potatoes

    In a bowl, toss the potatoes with olive oil, salt, and paprika until evenly coated.

  3. 13

    Roast the Potatoes

    Spread potatoes on a baking sheet and roast in a preheated oven at 425°F (220°C) for 25-30 minutes, or until tender.

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