Spicy Chicken Sandwich Recipe

Chicken:

1. With a meat mallet or a rolling pin, pound the chicken to an even thickness between ¼-inch and one inch.
2. Place the chicken in a large, sealable container or bag.
3. Whisk together the buttermilk and hot sauce and pour over the chicken.
4. Refrigerate for at least 2 hours or overnight. If the chicken is not fully submerged, occasionally move it around so that all sides get to soak in the marinade.
5. In a large shallow dish, whisk together the flour, garlic powder, smoked paprika, cayenne, pepper, salt, baking powder and corn starch.
6. When the chicken is ready, remove it from the marinade.
7. Drizzle 3 tablespoons of the buttermilk marinade into the flour mixture and toss to form small clumps. Discard the remaining buttermilk marinade.
8. Dip the chicken into the flour mixture and coat all sides, pressing to help the flour adhere.
9. Place the chicken on a wire rack, set over a sheet pan.
10. In a deep fryer or heavy bottomed saucepan, heat enough shortening to have at least 3-inches of oil when melted.
11. Add a piece of chicken and fry for approximately 4-6 minutes per side. This will vary depending on the thickness of the chicken.
12. Cook until the chicken is golden brown and the center reaches 165°F.
13. For thicker pieces of chicken, fry until golden brown then place on a clean wire rack that is set on a sheet pan and bake in a preheated 375°F oven until the center reaches 165°F.
14. Toss cooked chicken in the spicy sauce or drizzle it over the chicken breasts.
15. Serve on a brioche bun with lettuce, tomato and pickles.

Spicy Sauce:

1. In a medium saucepan, combine the hot sauce, butter, molasses and honey.
2. Heat over medium-low heat until the butter is melted and the sauce is hot; about 4-5 minutes.
3. If you want a thicker sauce, whisk together the corn starch and water then add it to the hot sauce. Cook, stirring, for an additional 2 minutes.
4. Refrigerate any leftovers.