step 1
Make the hot sauce: In a small saucepan over medium heat, bring the Water (1/3 cup) and Apple Cider Vinegar (1/3 cup) to a boil. Add the Red Fresno Chili Peppers (2 cups), Garlic (6 cloves), and Kosher Salt (2 tsp) and cook until the peppers become tender, about 10-15 minutes.
step 2
Add the mixture to a food processor or blender and blend for 3-5 minutes, until mixture is smooth. Pass through a fine mesh sieve. Taste and adjust salt. Hot sauce can be used immediately or can be stored in an airtight container in the refrigerator for up to 2 weeks.
step 3
Marinate the chicken: In a large mixing bowl, whisk together the Buttermilk (2 cups), hot sauce, Pickle Juice (4 Tbsp), Garlic Powder (2 tsp), Chili Powder (2 tsp), Onion Powder (2 tsp), Smoked Paprika (2 tsp), Cayenne Pepper (1 tsp), Kosher Salt (to taste), and Freshly Ground Black Pepper (to taste). Add the Boneless, Skinless Chicken Thighs (6) and toss to coat completely. Cover and refrigerate for at least 2 hours and up to overnight.
step 4
Make the buns: In a large mixing bowl, combine the Milk (1/2 cup), 1 tablespoon (12 grams) Granulated Sugar (2 Tbsp), and Active Dry Yeast (1 tsp). Let sit until frothy, about 5 minutes. Add the All-Purpose Flour (2 1/4 cups), remaining sugar, Kosher Salt (1 tsp), and Eggs (2) mix until a dough ball forms. Slowly add in the Unsalted Butter (4 Tbsp), kneading between each addition until the butter is fully incorporated. Cover the bowl with a kitchen towel or plastic wrap and let rest in a warm place until it has doubled in size, about 60-90 minutes.
step 5
Pour the dough onto a lightly floured work surface and divide into 6 equal pieces. Roll each piece into a tight ball and place on a parchment lined sheet tray. Cover the tray with a kitchen towel or plastic wrap and let sit until they have risen 1½ times their size, about 30 minutes. Preheat your oven to 350℉ (175℃).
step 6
Make egg wash by whisking 1 Large Egg (1) with a tablespoon of milk or Water (1 Tbsp) until combined.
step 7
Brush the tops of each bun with egg wash and bake until golden brown and cooked through, about 20 minutes.
step 8
Make the spicy mayo: In a small mixing bowl, whisk together the Mayonnaise (1/2 cup) and Hot Sauce (2 Tbsp). Set aside until ready to use.
step 9
Make the coleslaw: In a large mixing bowl, whisk together the Mayonnaise (4 Tbsp), Hot Sauce (2 Tbsp), Granulated Sugar (2 tsp), Apple Cider Vinegar (2 tsp), Garlic Powder (as needed), Kosher Salt (to taste), Freshly Ground Black Pepper (to taste), Lemon (1) zest and juice. Add the Green Cabbage (3 oz), Red Cabbage (1 cup), and Carrot (1) and toss to combine. Store in the refrigerator until ready to use.
step 10
Fry the chicken: In a large pot over medium heat, bring the oil to 350℉ (175℃). Place a wire rack set over a sheet pan next to the pot.
step 11
In a large mixing bowl, whisk together the All-Purpose Flour (2 cups), Corn Starch (4 Tbsp), Garlic Powder (2 tsp), Chili Powder (2 tsp), Onion Powder (2 tsp), Smoked Paprika (2 tsp), Cayenne Pepper (1 tsp), Kosher Salt (to taste), and Freshly Ground Black Pepper (to taste). Remove the chicken from the marinade and let the excess liquid drip off. Place the chicken in the flour mixture and toss to coat completely. Shake off excess flour and place into the Neutral Oil (as needed). Make sure not to over crowd.
step 12
Let the chicken cook until it reaches an internal temperature of 165℉ (75℃), about 10 minutes. Carefully remove the chicken from the oil and place on the wire rack. Sprinkle with the Sea Salt Flakes (to taste).
step 13
Build the sandwich: Cut the buns in half and spread the spicy aioli on the bottom bum. Layer with the slaw and place the chicken on top. Finish with sliced Dill Pickles (to taste) and the top bun.