Name: Fried Chicken Sandwich
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT8H50M0.000S
Yield: 4 servings
Ingredients: 2 cups buttermilk; 2 tablespoons hot sauce; 4 boneless, skinless chicken thighs; Vegetable oil, for frying; 2 cups Prepared Dredge, recipe follows; 1 cup honey; 3/4 cup Dijon mustard; 1/4 cup rice wine vinegar; 1/2 head cabbage, shredded; 1/4 cup thinly sliced red onion; 1/4 cup pickled jalapenos; 2 tablespoons chopped fresh parsley; Salt and pepper; 4 brioche buns, split; 4 tablespoons mayonnaise; 4 cups all-purpose flour; 1 tablespoon baking powder; 3 tablespoons chile flakes; 3 tablespoons garlic powder; 2 tablespoons onion powder; 2 tablespoons chili powder; 1 tablespoon smoked paprika; 4 tablespoons black pepper; 4 tablespoons kosher salt

Directions

Special equipment:

a deep-frying thermometer

For the chicken: Stir together the buttermilk and hot sauce in a large bowl. Add the chicken and turn to coat. Cover and marinate overnight in the refrigerator.
Fill a large, heavy pot with oil to a depth of 3 inches. Heat the oil to 320 degrees F on a deep-frying thermometer.
Place the Prepared Dredge in a shallow bowl. Lift the chicken thighs out of the marinade, letting the excess drip back into the bowl, then toss in the Dredge, pressing so it adheres. Fry until the thighs reach an internal temperature of 160 degrees F, about 14 minutes.
For the slaw: Whisk together the honey, mustard and vinegar in a bowl. Add the cabbage, red onion, jalapenos, parsley and some salt and pepper, and toss.
Assembly: Toast the brioche buns on the cut side. Spread some mayo on the bottom buns, then top with slaw and a piece of fried chicken. Top the chicken with more slaw and spread mayo on the top buns. Enjoy.