SWEET HEAT SANDWICH

Ingredients

Chicken:

• 2 lb chicken thighs, skinless, boneless

• 3 cups buttermilk
  1/4 cup hot sauce
  2 tsp paprika

• 2 tsp chili powder 

• 2 tsp garlic powder 

• 2 tsp salt
  1 tsp black pepper

• 1 tsp dried thyme
  
  Batter:

• 3 cups potato starch

• 1 Tbsp paprika

• 1 Tbsp chili powder 

• 1 Tbsp garlic

• 1 Tbsp salt

• 1 tsp black pepper

• 1 tsp dried thyme
  
  Sauce:

• 3 Tbsp butter

• 1 tsp paprika

• 1 tsp chili powder

• 1 tsp garlic powder

• 1/2 tsp black pepper

• 1/2 tsp dried thyme

• 5 oz hot sauce

• 1/2 cup honey
  

  To serve:
  4 brioche buns 

• 1 – 12 to 14 oz bag pre-made coleslaw
  

Directions

Step 1

Make marinade in a large mixing bowl by combining buttermilk, hot sauce, paprika, chili powder, garlic powder, salt, black pepper and dried thyme. Whisk until all ingredients are fully blended together. Submerge chicken into the buttermilk marinade, cover and refrigerate for 4 hours, and up to 8 hours.

Step 2

Make dry batter in a large mixing bowl by combining potato starch, paprika, chili powder, garlic powder, salt, black pepper and dried thyme. Whisk until all ingredients are fully blended together. Set aside

Step 3

Dredge the chicken by taking pieces from the buttermilk marinade and letting excess liquid drip into the bowl. Dip chicken into the dry batter, pressing so the flour adheres. Transfer coated chicken to a rack and let rest for 10 minutes. Then repeat the same process so all the chicken is double dredged.

Step 4

Preheat frying oil to 375 degrees in a deep fryer or dutch oven. Fry in batches for about 7 to 9 minutes, or until golden brown. The chicken should reach an internal temperature of 165 degrees. Transfer fried chicken to a wire rack to drain.

Step 5

Make sauce in a large skillet over medium high heat by melting butter, then adding paprika, chili powder, garlic powder, black pepper and dried thyme. Stir until spices are incorporated into the butter, then add hot sauce, continuing to stir. Turn off the heat, add honey and stir. Add chicken to the sauce and toss to fully coat.

Step 6

To assemble the sandwich, prepare coleslaw as directed on the package.  Then, lightly toast brioche buns, place fried chicken coated in sauce onto the bottom bun, pile on the desired amount of coleslaw, place the top bun and enjoy!