Fried Chicken Sandwich with Jalapeño Coleslaw and Pickles

In a mixing bowl, combine Buttermilk (2 cups), Salt (to taste), Hot Sauce (1 dash), and Ground Black Pepper (to taste).

Add the Boneless, Skinless Chicken Thighs (10) to the buttermilk mixture and let marinate for 2 hours or more.

In another mixing bowl, combine All-Purpose Flour (4 cups), Corn Starch (1 cup), Salt (2 Tbsp), Cayenne Pepper (1 Tbsp), Smoked Paprika (1 Tbsp), and Ground Black Pepper (1 Tbsp).

When chicken has marinated, remove from the buttermilk and let excess buttermilk drip off.

Add the marinated chicken to the flour mixture so the chicken is well coated.

Next, place the chicken back in the buttermilk. Repeat the previous step, this time be sure to pack the flour on the chicken so there are bits attached. This will make for an extra crispy chicken.

Drop the chicken in the fryer 350 degrees. With a thermometer, check that the internal temperature is 165 degrees. If the chicken isn’t to temperature but the outside is crispy, finish cooking it in the oven on a sheet tray with a resting rack.

For coleslaw: drain the Red Cabbage (1 head), Green Cabbage (1 head) and combine so it's evenly mixed between red and green.

Add Fresh Cilantro (1 bunch), Scallions (2 bunches), and Jalapeño Peppers (6) until evenly combined. Add dressing and set aside.

For dressing: Combine Mayonnaise (4 cups), Apple Cider Vinegar (1/2 cup), Maggi Seasoning (1 dash), Tabasco® Original Red Pepper Sauce (to taste), Kosher Salt (2 Tbsp), Ground Black Pepper (1 Tbsp), and Granulated Sugar (1 tsp), and whisk until smooth. Dressing should be slightly runny.

Toast the Brioche Hamburger Buns (10) on a flat top or saute pan until golden brown.

Next, smear a tablespoon of coleslaw dressing on the bottom bun.

Add Dill Pickles (to taste) to the bottom bun that has been sauced.

Place fried chicken then a healthy portion of coleslaw. Top the coleslaw with the burger bun and serve.