Fried Chicken Sandwich

Ingredients

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Fried Chicken:

Boneless Chicken Thighs (Skinless or Skin-On) (x8)

Egg (x3)

White Flour (3 cups)

Cornstarch (1/2 cup)

Hawaiian Sea Salt (1 tablespoon)

Ground White Pepper (1 teaspoon)

Ground Black Pepper (1 teaspoon)

Onion Powder (2 teaspoons)

Garlic Powder (2 teaspoons)

Paprika (1 teaspoon)

Vegetable Oil (1 quart)

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Hot Sauce:

Unsalted Butter (2 tablespoons)

Mui Madness (4 tablespoons)

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Sandwich:

Brioche Bun (x4)

Whole Mayonnaise (1/2 cup)

Apple Cider Vinegar (1 tablespoon)

Hawaiian Sea Salt (1/2 teaspoon)

Bread and Butter Pickles (x16)

White Cabbage (1 cup)

Red Cabbage (1 cup)

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Step 1:

Place the flour and cornstarch in a large mixing bowl. In a small bowl, blend the spices together firstly and then add it to the flour and cornstarch. Use a small hand-whisk or fork to ensure the spices are mixed in fully. 

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Step 2:

Prepare the slaw by dicing the green and red cabbage, and mixing it with the mayonnaise, apple cider vinegar and Hawaiian sea salt. 

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Step 3:

Whisk the eggs in a bowl. Start off the breading process by placing each thigh in the flour mixture, followed by placing it in the egg bath and once more coating it in the flour. Tap off the excess flour.

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Step 4: 

Heat the oil in a skillet or frying pan of at least 2-inches of depth. Frying temperature should be 350F to ensure the chicken cook through without burning the flour coating. Once at temp, carefully drop 4 chicken thighs into the oil. Cook for about 14 minutes turning the chicken halfway. Once the internal temperature reaches 165F, the chicken thighs are cooked and ready. Use tongs to remove from oil and place into a mixing bowl with paper towel to ensure the excess oil is drained off. 

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Step 5:

While the second batch of chicken thighs are cooking, halve and toast the brioche buns in a wide bottom pan over high heat. Once the bun is charred, remove from the pan and place on a level surface for dressing.

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Step 6:

Melt the butter over medium-low heat in a small sauce pan. Add Mui Madness hot sauce and stir. Increase heat to medium and cook off until the sauce bubbles and thickens, about 5 minutes.

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Step 7: 

Remove the paper towel and pour the buttery hot sauce over the fried chicken thighs. Give it a few tosses to coat the thighs evenly. Spoon the slaw onto the bottom bun, place 2 thighs atop the slaw, followed by 4 slices of bread & butter pickles. Place the top bun and you're ready to serve!