Serves 1
Directions
- 1Put chicken thighs into a bowl.
- 2Cover the chicken with buttermilk, a little bit of your favorite hot sauce, and a little bit of pickle juice.
- 3Prepare two bowls of flour and season them the same way.
- 4Add a little bit of cayenne, paprika, onion powder, salt, and a tablespoon of baking soda to each bowl of flour.
- 5Add beer or soda water to one of the bowls of flour until it looks like batter.
- 6Take the chicken thighs out of the buttermilk and drop them in the dry flour, then into the batter, and then back into the dry flour, repeating the dry-wet-dry process.
- 7Get a pot of oil and bring it up to 350 degrees Fahrenheit.
- 8Fry the chicken thighs.
- 9Get some purple cabbage and slice it thin.
- 10Put the sliced cabbage in a bowl.
- 11Add a couple of tablespoons of mayo, a splash of vinegar, salt, and a tablespoon of grainy mustard with seeds to the cabbage.
- 12Prepare the sauce with equal parts butter and sriracha in a pot.
- 13Cook the sauce down until the butter melts, and maybe add a little more sriracha.
- 14Toast a potato bun.
- 15Take the chicken out of the oil and directly into the sauce.
- 16Put slaw on the bottom of the toasted bun.
- 17Put the sauced chicken on top of the slaw.
- 18Add more slaw on top of the chicken.
- 19Place the top of the bun on the sandwich.
Ingredients
- chicken thighs
- buttermilk
- hot sauce
- pickle juice
- flour
- cayenne
- paprika
- onion powder
- salt
- 1 tablespoon baking soda
- beer or soda water
- oil
- purple cabbage
- 2 tablespoons mayo
- vinegar
- 1 tablespoon grainy mustard with seeds
- butter
- sriracha
- potato bun
Equipment
bowlpotknifetongs
Tips
- Leave the chicken in the buttermilk mixture for a day or two for ideal results.
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