Difficulty Hard
Cook Time 1 hr+
Heat Spicy 🔥
Components 4 components
Sweet heat that hits all the right notes. Frank's RedHot mixed with brown sugar and butter creates a glaze that caramelizes on crispy fried chicken. Balanced by a fresh brown sugar-buffalo slaw with apple cider undertones, a rich bacon jam with brown sugar depth, and a smooth goat cheese spread. Crispy bacon, candied jalapeños, and toasted pecans add textural contrast to this sweet-spicy sensation.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless, skinless chicken breasts2 quarts (for heating) beef tallow or lard for frying1/2 cup buttermilk1 large egg1 tablespoon Frank's RedHot sauce (for wet batter)1/4 cup all-purpose flour (dry batter)1/4 cup potato starch (dry batter)1 teaspoon chicken bouillon powder1/2 teaspoon paprika1/2 teaspoon garlic powder1/4 teaspoon onion powder1/4 teaspoon cayenne pepper1/2 teaspoon salt1/4 teaspoon black pepperBrown Sugar Frank's Glaze 1/3 cup Frank's RedHot sauce2 tablespoons packed brown sugar2 tablespoons unsalted butter1/4 teaspoon garlic powderBrown Sugar Buffalo Slaw 1/2 cup shredded green cabbage2 tablespoons shredded carrots1/4 cup diced red apples2 tablespoons thinly sliced red onions2 tablespoons mayonnaise1 teaspoon apple cider vinegar1 teaspoon sugar1 teaspoon apple jam1/4 teaspoon celery seedpinch saltpinch black pepperBrown Sugar Buffalo Bacon Jam 4 strips thick-cut bacon, diced1/4 cup yellow onion, diced2 cloves garlic, minced2 tablespoons Frank's RedHot sauce1 tablespoon packed brown sugar1 teaspoon apple cider vinegarpinch saltBrown Sugar Buffalo Goat Cheese Spread 2 tablespoons cream cheese, softened1 ounce fresh goat cheese1 tablespoon Frank's RedHot sauce1/2 teaspoon packed brown sugar1/4 teaspoon garlic powderpinch saltToppings & Assembly 1 yellow potato bun or brioche bun, split 1 tbsp unsalted butter, softened Brown Sugar Buffalo Slaw Brown Sugar Buffalo Bacon Jam Brown Sugar Buffalo Goat Cheese Spread (on bottom bun) Brown Sugar Frank's Glaze (on chicken) Pepper jack cheese slice Candied Pork Belly Pickled sweet red onions Candied jalapeños Crumbled bacon Directions 1 Pound the chicken breast to an even 3/4-inch thickness. 2 In a shallow bowl, whisk together buttermilk, egg, and 1 tablespoon Frank's RedHot sauce. 3 In another shallow bowl, combine flour, potato starch, chicken bouillon powder, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. 4 Submerge the chicken in the wet batter for at least 15 minutes (or up to 4 hours in the fridge). 5 Heat beef tallow or lard to 350°F in a deep pot or cast iron skillet. 6 Remove chicken from wet batter, letting excess drip off. Dredge thoroughly in the dry batter, pressing to adhere. For extra crunch, dip back in wet batter and dredge again. 7 Fry for 6-8 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F. 8 Rest on a wire rack for 2 minutes, then toss in brown sugar Frank's glaze. 9 In a small saucepan over medium heat, combine Frank's RedHot sauce, brown sugar, and butter. 10 Stir constantly until the brown sugar dissolves and the sauce is smooth, about 2-3 minutes. 11 Add minced garlic and stir until combined. 12 Reduce heat to low and keep warm until ready to coat the chicken. 13 In a large bowl, combine shredded cabbage, carrots, and red onions. 14 In a small bowl, whisk together mayonnaise, Frank's RedHot, apple cider vinegar, and brown sugar. 15 Pour the dressing over the vegetables and toss to coat evenly. 16 Season with salt and pepper. Refrigerate for at least 15 minutes before serving. 17 In a skillet over medium heat, cook the diced bacon until crispy, about 6-8 minutes. 18 Remove half the bacon fat, leaving about 1 tablespoon in the pan. 19 Add diced onion and cook until softened, about 4 minutes. 20 Add minced garlic and cook for 1 minute. 21 Stir in Frank's RedHot sauce, brown sugar, and apple cider vinegar. 22 Reduce heat to low and simmer for 8-10 minutes, stirring occasionally, until thick and jammy. 23 Season with salt. Let cool slightly — it will thicken as it cools. 24 In a small bowl, combine softened cream cheese, fresh goat cheese, Frank's RedHot, and brown sugar. 25 Mix until smooth and well blended, about 1-2 minutes. 26 Stir in minced garlic. 27 Season with salt and pepper. Spread on the bottom bun before assembling. 28 Butter both halves of the bun and toast on a griddle or skillet until golden, about 2 minutes. 29 Spread Brown Sugar Buffalo Goat Cheese Spread on the bottom bun. 30 Spoon a generous layer of Brown Sugar Buffalo Bacon Jam on top of the spread. 31 Place the brown sugar Frank's glaze-tossed chicken on top. 32 Pile on Brown Sugar Buffalo Slaw. 33 Add crispy bacon strips, candied jalapeños, and toasted pecans. 34 Place the top bun and serve immediately.
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