Sweet Heat Beignet Chicken Sandwich Recipe

Make dough

In a large bowl whisk together flour, sugar, instant yeast and salt. In a separate bowl combine warm milk (about 105–115°F), warm water, melted butter and egg; whisk to combine. Pour wet into dry and stir until a shaggy dough forms. Turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use stand mixer with dough hook 4–5 minutes).

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a kitchen towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

Shape and second rise

Turn dough out, gently deflate, and divide into 4 equal portions. Shape each into a round bun about 3–4 inches in diameter. Place on a floured tray, cover, and let rise 30–45 minutes until puffy.

Fry beignets

Heat oil in a heavy skillet or Dutch oven to 350°F (175°C). Fry beignet rounds 2–3 minutes per side until golden brown and cooked through, working in batches and adjusting heat to maintain 350°F. Transfer to a wire rack set over a sheet pan and let cool slightly. Optionally brush cut sides with melted butter before assembly.

Marinate

Pound chicken thighs to an even 1/2-inch thickness or butterfly if needed. Combine buttermilk and 1 tsp hot sauce in a bowl; add chicken, cover, and refrigerate at least 30 minutes and up to 4 hours.

Prepare dredge

In a shallow bowl whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, 1 tsp salt and 1/2 tsp black pepper. In another bowl whisk egg and 2 tbs milk.

Dredge and fry

Remove chicken from marinade, let excess drip off. Dredge in flour mixture, dip in egg wash, then press back into flour mixture for a thick crust. Heat 2 cups of oil (or enough for shallow fry) to 350°F (175°C). 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.

Toss in sauce

When sauce is ready (see Buffalo Sauce), toss fried chicken in sauce to coat evenly, or brush sauce on both sides. Reserve extra sauce for serving.

In a small saucepan over low heat melt butter. Add hot sauce, honey, brown sugar and apple cider vinegar. Whisk until sugar dissolves and sauce is glossy, 2–3 minutes. Taste and add sriracha if you want more heat. Keep warm until ready to toss chicken.

In a bowl combine mayonnaise, apple cider vinegar, honey, Dijon, salt and pepper. Whisk to a smooth dressing. Add shredded green cabbage, red cabbage and carrot; toss until coated. Chill at least 15 minutes to meld flavors. Adjust seasoning to taste.

Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 4 minutes. Add garlic and cook 30 seconds until fragrant. Add chopped collards and toss to wilt for 2 minutes. Add broth, apple cider vinegar, salt, pepper and red pepper flakes. Cover and simmer, stirring occasionally, until greens are tender, 20–30 minutes. Taste and adjust seasoning. If liquid reduces too much, add a splash more broth.

In a small saucepan combine white vinegar, water, sugar, salt, mustard seeds and peppercorns. Bring to a simmer until sugar dissolves. Place sliced cucumber in a jar or bowl and pour hot brine over them. Let cool to room temperature, then refrigerate at least 30 minutes (best after 2 hours). Keep refrigerated; good for up to 2 weeks.

If desired, split beignets horizontally and lightly brush cut sides with melted butter; toast cut-side down in a skillet until just golden.

Place a generous spoonful of creamy slaw on the bottom half of each beignet. Top with a sauced fried chicken thigh. Add 3–4 slices of quick pickles on top of the chicken. Crown with the beignet top and press gently. Season with a light sprinkle of salt and pepper if desired. Serve immediately with a side of warm collard greens and any remaining buffalo sauce for dipping.