PDX Habanero Hot Chicken Sammich

Prep Time: 45 minutes 

Cook Time: 1 ½ hours


Ingredients 

Coleslaw

¼ cup Dukes mayonnaise 

1 ½ teaspoon whole grain mustard 

1 tablespoon apple cider vinegar 

4 cups cabbage, finely shredded (purple and green) 

kosher salt and freshly ground black pepper to taste 


Habanero Hot Chicken Sauce

1 bottle Habanero & Heirloom Carrot hot sauce

3 tablespoons unsalted butter

¼ teaspoon hot smoked paprika 

2 teaspoons light brown sugar 


Sammich 

4 medium boneless chicken thighs, lightly pounded 

4 cups frying oil 

1 cup buttermilk, room temperature 

1 tablespoon Habanero and Heirloom Carrot hot sauce  

kosher salt and freshly ground black pepper 

2 ½ cups rice flour 

1 teaspoon baking soda 

unsalted butter 

8 slices Texas toast 

bread and butter pickles for serving 

Instructions 

1. Coleslaw: Whisk together mayonnaise, whole grain mustard and apple cider vinegar. Pour over shredded cabbage and toss to combine. 

2. Habanero Hot Chicken Sauce: Stir together Habanero & Heirloom Carrot hot sauce, melted butter, hot smoked paprika and brown sugar. 

3. Sammich:  Working one at a time, pound each thigh between two pieces of plastic to an even 1/8-inch thickness. Let sit, covered with plastic, at room temperature while preparing remaining ingredients, at least 30 minutes and up to 1 hour.

4. Preheat oven to 400 degrees. Fill a medium heavy pot, preferably cast-iron, about halfway with oil. Heat oil over medium-high to 375 degrees. Meanwhile, whisk together buttermilk and Habanero & Heirloom Carrot hot sauce in a medium bowl; season with salt and pepper. In a shallow dish, season 1 cup flour with salt and pepper; whisk to combine. In a separate shallow dish, season remaining 1 1/2 cups flour with baking soda, salt, and pepper and whisk to combine. Add 1/3 cup buttermilk mixture and stir together to create ragged clumps. Working with two pieces at a time, dredge chicken in plain flour mixture, then buttermilk mixture. Let excess drip off, then dip in clumpy flour mixture, pressing firmly to adhere and making sure chicken is completely coated. If wet spots are visible, press in more coating.

5. Fry until golden brown and cooked through, adjusting heat as needed to keep oil between 360 and 380 degrees, about 3 minutes. Drain on a rimmed baking sheet fitted with a wire rack. Repeat with remaining chicken. To serve, lightly butter both sides of roll and place in the oven to lightly toast. Brush chicken with hot chicken sauce, then place on white or Texas toast with pickles and coleslaw.