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Try your hand at a housemade version of a fast food spicy chicken sandwich! Everything from scratch, including the bun. Don’t let it intimidate you, have some fun with it!

Tini Younger
Tini's cooking journey began when she stumbled into high school culinary class. She has since competed on Next Level Chef and now shares her recipes on social media, where she's grateful for the incredible support from her followers.
https://www.youtube.com/playlist?list=PLJo-G1syw_kTyXS2GnMg36A5zYBbcS6nA
8HRS 30MINS
Total Time
$3.29
Cost Per Serving
Ingredients
Servings
6
us / metric
Hot Sauce

1/3 cup
Water

1/3 cup
Apple Cider Vinegar

2 cups
Red Fresno Chili Peppers, deseeded, diced

6 cloves
Garlic, chopped

2 tsp
Kosher Salt
Chicken Marinade

2 cups
Buttermilk

4 Tbsp
Pickle Juice

2 tsp
Garlic Powder

2 tsp
Chili Powder

2 tsp
Onion Powder

2 tsp
Smoked Paprika

1 tsp
Cayenne Pepper

to taste
Kosher Salt

to taste
Freshly Ground Black Pepper

6
Boneless, Skinless Chicken Thighs
about 1 1/2 pounds
Bun

1/2 cup
Milk, warmed

2 Tbsp
Granulated Sugar, divided

1 tsp
Active Dry Yeast

2 1/4 cups
All-Purpose Flour

1 tsp
Kosher Salt

2
Eggs

4 Tbsp
Unsalted Butter, room temperature
Egg Wash

1
Large Egg

1 Tbsp
Water
or Milk
Spicy Mayo

1/2 cup
Mayonnaise

2 Tbsp
Hot Sauce
Coleslaw

4 Tbsp
Mayonnaise

2 Tbsp
Hot Sauce

2 tsp
Granulated Sugar

2 tsp
Apple Cider Vinegar

1/2 tsp
Garlic Powder

to taste
Kosher Salt

to taste
Freshly Ground Black Pepper

1
Lemon, zested, juiced

3 oz
Green Cabbage, shredded

1 cup
Red Cabbage, shredded

1
Small Carrot, grated
Chicken Dredge

2 cups
All-Purpose Flour

4 Tbsp
Corn Starch

2 tsp
Garlic Powder

2 tsp
Chili Powder

2 tsp
Onion Powder

2 tsp
Smoked Paprika

1 tsp
Cayenne Pepper

to taste
Kosher Salt

to taste
Freshly Ground Black Pepper

as needed
Neutral Oil
for frying, 2 quarts approx.

to taste
Sea Salt Flakes
Assembly

to taste
Sliced Dill Pickles