Garlic Shiitake Chicken Sandwich

Ingredients:

FOR THE HOT CHICKEN

• Peanut Oil, for frying
• 1 1/2 C. All-Purpose Flour
• 1/2 C. Cornstarch
• 1/2 Tsp. Baking Powder
• Kosher Salt
• 1 C. Buttermilk
• ¼ C. Yellowbird Garlic Shiitake Hot Sauce
• 1 Large Egg
• 4 Boneless, Skinless Chicken Thighs, patted dry
• 2 Tbsp. + 2 Tsp. Ground Cayenne
• 1 Tbsp. Dark Brown Sugar
• 1 Tbsp. Garlic Powder
• 1 Tbsp. Smoked Paprika
• 1 Tsp. Freshly Ground Black Pepper

FOR THE SANDWICH

• 3 C. Finely Shredded Green Cabbage
• 1 C. Finely Shredded Carrot
• ¼ C. Sour Cream
• 4 Potato Buns
• 2 Tsp. Butter, for toasting the buns
• Bread-and-Butter Pickle Chips

Instructions:

FOR THE HOT CHICKEN

1. Add a 1/2 inch of peanut oil to a cast-iron skillet. Set that over medium-high heat. Meanwhile, set up your dredging station: flour, cornstarch, baking powder, and a pinch of salt in a shallow bowl; in a separate shallow bowl, buttermilk, Yellowbird Garlic Shiitake Hot Sauce, egg, and a pinch of salt. Whisk each mixture with a fork until well combined.
   
   
2. Bread the chicken thighs. First, season the chicken with a pinch of salt. Now, dredge in the dry mixture, then dunk in the spicy buttermilk mixture, then back into the dry mixture. Transfer to a plate to hang out while the oil reaches temperature—360° F to 375° F. If you don’t have a thermometer, drop a piece of flour mixture into the pan. It should instantly sizzle but not burn. 
   
   
3. When the oil is hot, gingerly add the breaded chicken thighs to the skillet. If there isn’t enough space for all of them, do this in batches—don’t overcrowd. Fry for about 4 1/2 minutes per side. Set them on a cooling rack and lightly sprinkle them with salt.

FOR THE SANDWICH

1. While the chicken is frying, combine the cayenne, brown sugar, garlic powder, paprika, and black pepper in a heatproof bowl. When you’re done frying the chicken, add about ¼ cup hot fry oil and ¼ cup Yellowbird Garlic Shiitake Hot Sauce to the bowl with the spices and whisk until smooth. Dunk the fried chicken in the spiced oil. (If it gets too thick at any point, just thin out with a little more hot oil.) Then set them on the drying rack.
   
   
2. Build the sandwiches! Toss the finely shredded green cabbage and carrots with the sour cream; add salt and pepper to taste. Slather each inside of the bun halves with butter, and toast until golden brown. Then on the bottom buns, add the cabbage mixture, the hot chicken, and the pickles, and then close the sandwich with the toasted top bun.
   
   Enjoy immediately.