The Hot House Recipe

Marinate

Trim excess fat from chicken thighs and lightly score skin. Combine buttermilk and 1 tablespoon hot sauce (if using) in a bowl. Submerge chicken in buttermilk, cover, and refrigerate for at least 2 hours or up to overnight to tenderize and flavor.

Prepare dredge

In a shallow bowl or tray, whisk together flour, cornstarch, 2 tsp kosher salt, 1 tsp black pepper, smoked paprika, garlic powder, and onion powder until evenly combined.

Heat oil

Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 1.5 inches (or use a deep fryer). Heat to 350°F (175°C). If you don't have a thermometer, a small cube of bread should brown in about 60 seconds.

Dredge and fry

Remove a thigh from the buttermilk, letting excess drip off, then press firmly into the flour mixture until well coated. Shake off excess and set on a rack. Repeat for remaining thighs. Fry 2 thighs at a time (do not crowd) skin-side down for 6–8 minutes, then turn and fry an additional 6–8 minutes, or until internal temperature reaches 165°F (74°C) and coating is deep golden and crisp. Adjust time for thigh thickness. Transfer to a wire rack set over a sheet pan and rest 5 minutes.

Finish

If thighs are very large, finish in a 375°F (190°C) oven for 5–8 minutes after frying to ensure done. Keep warm while preparing other components.

In a small bowl, whisk together mayonnaise, Dijon mustard, coarse rye or whole-grain mustard, apple cider vinegar, honey, lemon juice, black pepper, and kosher salt until smooth. Taste and adjust acidity or sweetness to preference. Refrigerate until assembly. Makes enough for 4 sandwiches (approximately 1/4 cup per sandwich).

Quick-pickle jalapeños

Combine white wine vinegar, water, sugar, and 1/2 tsp kosher salt in a small saucepan and bring just to a simmer until sugar dissolves. Remove from heat. Place sliced jalapeños and diced shallot in a jar or bowl, pour hot brine over them, and let cool to room temperature. Stir in chopped cilantro if using. Refrigerate at least 30 minutes; will keep up to 2 weeks. Drain a little of the brine before assembling so the relish is not too wet.

Combine ground black pepper, smoked paprika, cayenne (if using), and flaky sea salt in a small bowl to make the pepper dust. Taste and adjust the ratio to preference. Set aside. When ready to assemble, pat pickle slices dry and toss gently with a pinch of the pepper dust so the pickles have a light coating and extra spice.

Toast buns

Split brioche buns and lightly butter the cut sides. Heat a skillet over medium heat and toast buttered sides until golden brown, about 1–2 minutes. Alternatively, brush with oil and toast on a grill or under a broiler briefly.

Assemble sandwiches

Spread about 1 tablespoon of rye sauce on the bottom half of each toasted bun. Place one fried chicken thigh on each bun bottom. Spoon 1–2 tablespoons of pickled jalapeño relish over the chicken. Arrange 2–3 pepper-dusted pickle slices atop the relish. Sprinkle a light pinch of additional pepper dust over the chicken for an extra finish. Cap with the top bun. Serve immediately while chicken is hot and coating is crisp.

Serving suggestion

Serve The Hot House with fries or a crisp slaw and extra pickles on the side. Provide extra rye sauce and pickled jalapeños for guests who want more heat or tang.