Makes 4 sandwiches Ingredients:
  • Peanut oil for frying
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 teaspoon baking powder
  • Salt
  • 1 cup buttermilk
  • 2 teaspoons hot sauce
  • 1 large egg
  • 4 boneless, skinless chicken thighs, patted dry
  • 2 tablespoons plus 2 teaspoons ground cayenne
  • 1 tablespoon dark brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground black pepper
  • 4 Artisan Hearth Brioche Gourmet Rolls
  • Bread and butter pickles
  • Creamy coleslaw
  • Spicy Mayo, recipe follows
Directions: Add 1/2 inch peanut oil to a cast-iron skillet. Place over medium-high heat. Mix together flour, cornstarch, baking powder and a pinch of salt in a shallow bowl. In another shallow bowl, mix together buttermilk, hot sauce, egg, and a pinch of salt. Season chicken thighs with salt, then dredge in the flour mixture, dip in the buttermilk mixture, then back into the flour mixture. Let rest on a plate while the oil heats to 375°. When the oil is at temperature, gently add the breaded chicken thighs. Fry for approximately 4 1/2 minutes per side. Drain on paper toweling and sprinkle with more salt. While they’re frying, combine cayenne, brown sugar, garlic powder, paprika, and black pepper in a heat proof bowl. When the chicken is down frying, add about 1/2 cup of the hot frying oil to the bowl with the spices and whisk until smooth. Dunk the fried chicken in the spiced oil. Assemble sandwiches; spoon coleslaw on roll bottoms, top with chicken thigh, bread and butter pickles, Spicy Mayo, and roll top. Spicy Mayo
Ingredients:
  • 1 cup mayonnaise
  • 1 1/2 teaspoons ground cayenne pepper
  • 1 teaspoon paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon white vinegar
Directions: Combine all ingredients, mixing well. Cover and set aside 15 minutes before serving.