Texas Pepper Spicy and Sweet BBQ Chicken Sandwich

Ingredients

Directions

1. 1Pound the chicken breast to an even 3/4-inch thickness.
2. 2In a shallow bowl, whisk together buttermilk and egg.
3. 3In another shallow bowl, combine all-purpose flour, potato starch, chicken bouillon powder, cayenne pepper, smoked paprika, garlic powder, onion powder, salt, and black pepper.
4. 4Submerge the chicken in the wet batter for at least 15 minutes (or up to 4 hours in the fridge).
5. 5Heat beef tallow or lard to 350°F in a deep pot or cast iron skillet.
6. 6Remove 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. 7Fry for 6-8 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F.
8. 8Rest on a wire rack for 2 minutes.
9. 9In a medium saucepan, combine BBQ sauce, brown sugar, and apple cider vinegar.
10. 10Finely mince fresh jalapeños and habaneros (seeds included for maximum heat).
11. 11Add minced peppers to the sauce along with a pinch of ghost pepper powder for serious heat.
12. 12Add smoked paprika, garlic powder, onion powder, and cumin.
13. 13Bring to a simmer over medium heat.
14. 14Let simmer for 10-15 minutes, stirring occasionally, until the sauce thickens and pepper flavors meld.
15. 15Season with salt to taste.
16. 16Remove from heat. Drizzle over the fried chicken before assembly.
17. 17Slice onions into rings and separate the layers.
18. 18In a shallow bowl, combine all-purpose flour, cornstarch, cayenne pepper, jalapeño powder, garlic powder, salt, and black pepper.
19. 19In another shallow bowl, whisk together buttermilk and egg.
20. 20Dip onion rings in wet batter, then dredge in the spicy dry mixture.
21. 21Heat beef tallow or lard to 350°F.
22. 22Fry the onion rings in batches for 2-3 minutes until golden and crispy.
23. 23Transfer to a paper towel and season with salt while warm.
24. 24In a large bowl, combine shredded cabbage, carrots, and red onions.
25. 25In a small bowl, whisk together mayonnaise, buttermilk, fresh lime juice, and ranch seasoning.
26. 26Pour the dressing over the vegetables and toss to coat evenly.
27. 27Season with salt and black pepper. Refrigerate for at least 15 minutes before serving.
28. 28In a small bowl, combine softened pepper jack cheese with 1 tablespoon of the cooled Texas pepper BBQ sauce.
29. 29Mix until smooth and well blended.
30. 30Spread on the bottom bun before assembling.
31. 31Butter both halves of the bun and toast on a griddle or skillet until golden, about 2 minutes.
32. 32Spread Pepper Jack Cheese Spread on the bottom bun.
33. 33Place the spicy pepper-coated chicken on top.
34. 34Pile on Texas Pepper Slaw.
35. 35Top with pepper fried onion rings and melted pepper jack cheese.
36. 36Add sliced fresh jalapeños if you want even more heat.
37. 37Place the top bun and serve immediately with cooling beverages nearby.