1-2 boneless, skinless chicken breasts, cut in half if necessary

2 cups buttermilk

1/2 cup hot sauce, I used Frank’s RedHot

1 Tbs paprika

2 tsp onion powder

2 tsp garlic powder

1 tsp thyme

1 tsp cayenne powder

Kosher salt & freshly ground black pepper

Canola oil, for frying

1 1/2 cups all-purpose flour

1 Tbs baking powder

Chipotle Honey Sauce:

1/4 cup mayonnaise

1 tsp chipotle in adobo sauce

1/2 tsp honey

Slaw:

Small head of white cabbage, shredded

1 jalapeño, thinly sliced

1 carrot, peeled & julienned

1/3 cup of cilantro leaves, chopped

1-2 scallions, ends removed, thinly sliced

1/4 cup apple cider vinegar

1 Tbs sugar

1 tsp celery seed

Pinch of salt & black pepper

For assembly:

2 brioche or potato buns

Pickles, sliced

Clean chicken according to your preference; pat dry. In a medium bowl, whisk together buttermilk, hot sauce, a generous pinch of salt, and plenty of grinds of pepper. Marinate chicken for at least 30 minutes and up overnight in the refrigerator.

To make slaw, mix ingredients together and set aside. For the chipotle honey sauce, mix ingredients in a small bowl; set aside.

Remove chicken from marinade and pat dry; set aside. Heat several inches of oil in a pot or deep fryer to 375° F. In a large bowl, whisk together flour, baking powder, seasonings, salt, and pepper. Toss chicken in seasoned flour.

Gently shake off excess flour and slowly drop chicken into the hot oil. Fry in batches until cooked through and golden on the outside, about 8 minutes. Remove and season with a pinch of salt; rest on wire rack. If chicken browns too quickly but needs more cooking time in center, finish in a 400° F oven for ~5 mins.

Toast buns in a pan or the oven until lightly golden brown and warm, about 2 minutes. Assemble by placing sauce on both buns, then add chicken, slaw, and pickles in between. Enjoy!