Hotlanta Chx Sammie Recipe

Tenderize and brine

If using thick breasts, pound to even thickness (~1/2 inch). In a bowl combine buttermilk and hot sauce. Add chicken, cover, and refrigerate at least 30 minutes and up to 4 hours.

Prepare dredge

In a shallow dish whisk together flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper.

Fry method

Heat vegetable oil in a large skillet over medium-high until it reaches 350°F (175°C) or shimmering. Remove chicken from buttermilk, letting excess drip off. Dredge thoroughly in the flour mixture, pressing to adhere. Fry chicken 3–5 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.

Grill method

For a grilled option, discard excess buttermilk, brush chicken lightly with olive oil, season any remaining dredge spices on both sides, and grill over medium-high heat 5–7 minutes per side until internal temp 165°F (74°C) with nice grill marks. For a crispier exterior, grill then quickly sear in a hot skillet with 1 tsp oil 1 minute per side.

In a small saucepan over medium heat combine diced peaches and peach preserves (if using). Cook, stirring, 4–6 minutes until softened. Add hot honey, apple cider vinegar, sriracha, soy sauce, butter, and salt. Simmer gently 3–5 minutes until slightly thickened. Taste and adjust heat/sweetness. For a smooth glaze, blend briefly with an immersion blender or in a countertop blender, then return to pan and keep warm. Reserve about 3–4 tablespoons per sandwich to glaze chicken and extra for serving.

Slice the green tomato into 1/3 to 1/2-inch thick rounds. Season both sides lightly with salt and pepper. Set up a dredging station: flour in one shallow bowl, beaten egg mixed with milk in a second, and cornmeal mixed with remaining flour, salt, and pepper in a third.

Dip each tomato slice first into flour (shake off excess), then into egg wash, then into the cornmeal mixture, pressing to adhere.

Heat vegetable oil in a skillet over medium heat to shimmering. Fry tomato slices 2–3 minutes per side until golden and crisp. Drain on paper towels and keep warm.

In a mixing bowl combine mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Whisk until smooth. Add shredded green cabbage, red cabbage, carrot, and scallions. Toss until everything is coated. Taste and adjust seasoning. Chill briefly if time allows (15–30 minutes) to let flavors meld.

Toast buns: heat a skillet or griddle over medium heat, spread butter on cut sides of buns and toast until golden, about 1–2 minutes.

Glaze the chicken: brush each cooked chicken piece with 1–2 tablespoons of the warm sweet-heat peach glaze. For extra flavor, return glazed chicken to the hot pan for 30–45 seconds per side to caramelize the glaze (optional).

Build sammies: On the bottom bun place a generous spoonful of slaw, top with glazed chicken, then a fried green tomato slice, and pickles if using. Spoon a little extra glaze over the tomato or slaw if desired. Finish with the top bun.

Serve immediately while chicken is hot and tomatoes are crisp. Provide extra sweet-heat glaze on the side.