PREP: 45min | TOTAL TIME: 1h10min | SERVINGS: 2

Ingredients

• Chicken:
• 6 boneless skinless chicken thighs
• 1 cup of buttermilk
• 3/4 bottle of Smoke Show Jalapeno Hot Sauce
• 3 stalks of thyme
• 1 lemon
• Salt and Pepper
• Breading:
• 2 cups of S+P flour
• 2 cups of flour
• 1 tbs cayenne
• 2 tbs smoked paprika
• 2 eggs
• Slaw:
• Shredded veg mix
• 2 tbs mayonnaise
• 1 tbs rice wine vinegar
• 3 tbs Smoke Show Sauce
• 2 tbs sugar
• Salt and Pepper
• Other:
• 6 dinner roll buns
• Bread and butter pickles
• Organic blueberry infused honey (optional)

Steps

1. Put chicken in a bowl and cover with buttermilk, Smoke Show Sauce, combine with thyme, lemon and seasoning. Let sit for at least an hour.
2. Combine slaw mix in a bowl and put in fridge until ready to serve.
3. Set up breading station: 2 cups of seasoned flour in one bowl, egg bath in a second bowl - can add Smoke Show Sauce ;) - 2 cups of flour seasoned with smoked paprika and cayenne in a third bowl.
4. Remove chicken from Smoke Show bath and cover with S+P flour, shake off excess flour and move to second bowl making sure everything is covered in egg bath, finally move the chicken to third bowl with spicy flour for last coating. Your hands will be sticky, clean them.
5. On medium to high heat - heat up canola oil in deep sauce pan, enough to cover half the chicken thigh. Place 3 chicken thighs at a time and fry until crispy golden brown.
6. Place chicken in 350 degree oven for 7-10 minutes to crisp up and raise internal temp.
7. Place on a cooling rack and do your best salt-bae and glaze with organic blueberry honey.
8. On a toasted dinner roll bun pinch Smoke Show slaw on the bottom bun, place chicken on top, cover in bread and butter pickles, close bun and toothpick in extra pickles.