Spicy Chicken Sandwich Recipe

Prep & brine

Combine buttermilk, 1 tbs kosher salt, 1 tbs sugar, 1 tsp garlic powder, 1 tsp onion powder and 1/2 tsp cayenne in a bowl large enough to hold the chicken. Trim chicken and, if thick, halve horizontally or pound to ~1/2" thickness. Submerge chicken in the buttermilk mixture, cover and refrigerate 30 minutes to 1 hour (30 min is sufficient for thin cutlets).

Make dredge and egg wash

In a shallow dish whisk together flour, cornstarch, smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 2 tsp kosher salt, 1 tsp black pepper and 1 tsp cayenne. In a second shallow bowl whisk eggs with 1/2 cup milk until homogenous.

Dredge chicken

Remove chicken from buttermilk, letting excess drip off. First coat each piece in the flour mixture, then dip in the egg wash, then return to the flour mixture pressing firmly to form an even crust. Place breaded cutlets on a wire rack and let sit 10 minutes to set the crust.

Fry

Pour oil into a heavy pot or deep fryer to a depth of about 2–3 inches (about 1–1.5 L). Heat oil to 350°F (175°C). Fry chicken in batches (do not crowd) 5–8 minutes per piece, turning once, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a rack set over a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining pieces.

Combine honey, crushed red pepper flakes, lemon juice and 1/4 tsp kosher salt in a small saucepan. Warm over low heat until just simmering, then reduce heat and simmer gently 1–2 minutes to infuse heat. Remove from heat and let cool 10 minutes; strain out flakes if you want a smooth syrup. Reserve 3 tbs for the slaw dressing and 2 tbs for finishing/drizzling the sandwiches; keep any extra for serving.

In a large bowl combine shredded cabbage, grated carrot, red onion and cilantro. In a separate bowl whisk mayonnaise, Greek yogurt, apple cider vinegar, 3 tbs hot honey (from the Hot honey section), 1 tsp kosher salt and 1/2 tsp black pepper until smooth. Toss the slaw with the dressing until evenly coated. Refrigerate for at least 10–15 minutes to let flavors meld; taste and adjust salt or hot honey if desired.

In a small saucepan combine 1/2 cup white vinegar, 1/2 cup water, 2 tbs sugar, 1 tbs kosher salt and 1 tsp mustard seeds. Bring to a simmer until sugar and salt dissolve, then remove from heat. Place sliced cucumber and dill sprigs in a jar or bowl and pour the hot brine over them. Let cool to room temperature (about 15 minutes) then refrigerate. They are ready in 30 minutes but best if allowed to rest 1 hour.

Roast aromatics

Preheat broiler or a hot skillet. Halve the roma tomatoes and place cut side up on a baking sheet with the jalapeño and garlic cloves. Broil or roast until charred and softened (6–10 minutes), turning jalapeño once so skin blisters. Let cool slightly and peel the jalapeño if desired for a smoother sauce.

Blend sauce

In a blender or food processor combine the roasted tomatoes, jalapeño, garlic, red onion, cilantro, 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tbs lime juice, 1/2 tsp ground cumin and 1 tsp kosher salt. Pulse until smooth (or slightly chunky if you prefer texture). Taste and adjust salt or lime. Chill or hold at room temperature until assembly. Reserve ~4 tbs for spreading on each sandwich as you assemble.

Halve the brioche buns. Heat a skillet over medium heat and melt 1/2 tbs butter per bun half (total 2 tbs). Butter the cut sides and toast in the skillet until golden, about 1–2 minutes per side. Thinly shave the Fresno peppers (use a mandoline or sharp knife) and set aside. Drain quick pickles and have dill pickle slices ready.

To assemble each sandwich: spread about 1 tbs charro sauce on the bottom bun. Place a fried chicken cutlet on the bun, spoon or brush ~1/2 tbs hot honey over the chicken (or more to taste). Pile 1/2 to 3/4 cup hot honey slaw on top of the chicken, add 2 pickle slices, and scatter a few shaved Fresno rings for crunch and heat. Spread remaining charro sauce on the top bun (or leave plain) and set it on top. Serve immediately while chicken is hot and crisp.

Optional finishing: Drizzle extra hot honey over the top bun or serve additional charro sauce on the side. Serve with fries or a simple side salad.