The Fried Chicken Sandwich

Instructions

1. Cover boneless, skinless chicken thighs with buttermilk and hot sauce, mixing well to coat completely
2. Cover chicken and refrigerate for 2 hours, or preferably overnight
3. Lay chicken on a paper towel lined sheet tray and refrigerate uncovered for 2-6 hours to get a crispier exterior
4. While chicken rests, prepare the seasoning blend by mixing garlic powder, black pepper, salt, onion powder, dry mustard, and paprika in a bowl until fully combined
5. Remove chicken from fridge and season with half of the seasoning blend, sprinkling from high up and making sure to season both sides
6. Prepare wet dredge by cracking one egg into a bowl with a splash of water and mixing until milky
7. Prepare dry dredge by whisking together rice flour, all purpose flour, potato starch, baking powder, and remaining seasoning blend
8. Add a few sprinkles of the reserved wet marinade to the dry dredge and mix with hands to create small crumbs
9. Heat neutral oil to frying temperature
10. Dredge chicken by first coating in wet mixture, shaking off excess, then pressing into dry dredge mixture
11. Fry chicken in batches at lower temperature (cooking stage) to cook through until internal temperature reaches 160°F
12. Remove chicken and let rest for 15-20 minutes while oil heats to higher temperature
13. Prepare secret sauce by combining mayonnaise, honey, mustard, red pepper flakes, lemon zest, lemon juice, salt, and black pepper
14. Prepare slaw by chopping green and purple cabbage into fine strips, slicing shallots, and creating carrot ribbons
15. Layer slaw ingredients in a bowl with pickles on bottom, then shallots, carrots, and cabbage on top (do not mix until just before plating)
16. Fry all chicken pieces at higher temperature (crisping stage) until golden brown
17. Remove chicken and rest on wire rack lined sheet tray
18. Toast buns while chicken rests, leaving halves attached to create a steamy pocket inside
19. Mix slaw together just before plating
20. Assemble sandwich by spreading sauce on bottom bun, adding crispy fried chicken, then topping with slaw