Hoss' Hot Chicken Recipe

Marinate

Whisk 1 cup buttermilk, 2 tbs hot sauce, 1 tsp salt, and 1/2 tsp black pepper in a bowl. Add chicken thighs, coat well, cover, and refrigerate at least 3 hours or overnight.

Prepare dredge

In a shallow bowl combine 1.5 cups all-purpose flour, 1/4 cup cornstarch, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cayenne, and 1 tsp salt. Mix thoroughly.

Fry

Heat 1 cup vegetable oil in a heavy skillet or Dutch oven over medium-high to 350°F (175°C). Remove chicken from marinade allowing excess to drip off, dredge thoroughly in the flour mixture pressing to adhere. Fry chicken in batches for 6–9 minutes per side (depending on thickness) until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a sheet pan to drain and keep warm.

Finish with honey-hot

Warm 1/4 cup honey hot sauce in a small saucepan or microwave briefly. Brush or toss fried chicken lightly with the warm honey hot sauce to coat evenly. Set aside.

Add pickles

Top each piece of chicken with 2 pickle slices (or serve pickles on the side).

In a medium saucepan melt 2 tbs unsalted butter over medium heat. Whisk in 2 tbs flour and cook 1–2 minutes without browning to make a roux. Gradually whisk in 1 1/4 cups chicken stock until smooth. Add 1/2 cup heavy cream, 1 tsp orange zest, 2 tbs fresh orange juice, 1 tsp minced chipotle in adobo, 1/2 tsp salt and 1/4 tsp black pepper. Simmer gently 4–6 minutes until slightly thickened, whisking occasionally. Taste and adjust seasoning. Keep warm until serving.

Roast garlic

Preheat oven to 400°F (200°C). Slice top off whole garlic head to expose cloves, drizzle with 1 tsp olive oil, wrap in foil and roast 30–35 minutes until soft and caramelized. Cool, then squeeze roasted garlic out of skins into a small bowl and mash into a paste.

Boil potatoes

Place 1.5 lbs cubed potatoes in a pot, cover with cold salted water, bring to a boil, and cook 12–15 minutes until fork-tender. Drain well.

Mash

Return potatoes to pot off heat. Add 2 tbs butter, roasted garlic paste, 1/2 cup milk, 1 tsp salt and 1/4 tsp black pepper. Mash to desired consistency (leave slightly chunky for texture). Keep warm until plating.

In a bowl combine 3 cups shredded kale, 1/2 cup julienned carrot and 1/4 cup thinly sliced red onion. Whisk 1 tbs apple cider vinegar, 1 tsp honey, 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper; toss with the kale mixture. Let sit 10–15 minutes to slightly wilt before serving.

Make house mayo: in a small bowl combine 1/2 cup mayonnaise, 1 tsp lemon juice, 4 dashes angostura bitters, 1 tbs featured whiskey and 1/4 tsp salt. Stir until smooth and chill until ready to plate. Halve 4 amarena cherries for garnish.

Assemble plate: Spoon a generous portion of roasted garlic mashers onto the plate. Place a piece of honey-hot fried chicken beside it. Drizzle 2–3 tbs orange chipotle cream gravy over the chicken (and a little on mashers if desired). Add a small mound of kale slaw. Dot house mayo on the plate or serve on the side and garnish with halved amarena cherries and pickles.