Hot Chicken Sandwich
- Category bread
- Cook Time 00:30:00
- Prep Time 00:45:00
- Serves 4
- Cuisine lunch
Ingredients
- Angelic Bakehouse rye bread
- 1 1/2 tsp dijon mustard
- 1 tbsp white vinegar
- 4 c shredded cabage
- salt & pepper to taste
- 2 tbsp unsalted butter
- 1/4 tsp hot paprika
- 1/4 c hot sauce
- 2 tsp light-brown sugar
- 12 oz boneless chicken thighs
- 4 c frying oil
- 1 c buttermilk, room temp
- 1 tbsp hot sauce
- 2 1/2 c all-purpose flour
- 1/4 c mayo
- pickles
- 1 tsp baking powder
Instructions
- To make coleslaw: whisk mayo, dijon, and vinegar together. Pour over cabbage and toss to combine. Season to taste with salt & pepper
- To make the hot chicken sauce: mix melted butter, hot sauce, hot paprika, and brown sugar in a small bowl
- Pound each chicken thigh between two pieces of plastic to an even thickness, about 1/8". Let sit at room temp while preparing remaining ingredients
- Preheat oven to 400 F
- Fill a cast iron pot halfway with neutral frying oil. Heat oil to 375 F
- While oil is heating up, whisk together the buttermilk and remaining hot sauce. Season to taste with salt and pepper.
- In a shallow dish, mix together 1 c flour, salt & pepper
- In a separate shallow dish, season remaining 1 1/2 c flour with baking soda, salt, and pepper. Mix to combine
- Add 1/3 c buttermilk mixture and stir together to create ragged clumps
- Dredge chicken in plain flour, then buttermilk mixture. Let excess mixture drip off, then dip in clumpy flour mixture. Make sure chicken is completely coated
- Fry each piece of chicken until golden brown and cooked through. About 3 minutes
- Place on a paper towel lined baking sheet to drain excess oil
- To serve, toast rye bread and lightly butter two slices. Brush chicken with sauce, place on bread with coleslaw and pickles. Enjoy!
Featured Product
