Spicy Fried Chicken Sandwiches

You won't need to decide between Popeye's or Chick-fil-a with these spicy chicken sandwiches. The fried chicken, creamy sauce, and refreshing slaw create the perfect bite.

• 3 boneless and skinless chicken thighs
• 1 cup buttermilk
• 2 teaspoons and 1 tablespoon black pepper
• 2 teaspoons and 1 tablespoon salt
• 1 teaspoon cayenne
• 1 cup flour
• 1/2 teaspoon and 2 tablespoon garlic powder
• 3 buns
• 1 tablespoon unsalted butter
• 1/2 cup mayonnaise
• 1 tablespoon hot sauce
• 1/2 lime
• 1/4 cup cilantro (or one handful)
• 1 jalapeno pepper (core and seeds removed)
• 6 leaves of green cabbage
• 1/4 red onion
• 1 cup vegetable oil (or a preferred frying oil)

Trim fat from chicken thighs and place thighs in a shallow bowl. Pour buttermilk over chicken. Whisk 2 teaspoons of salt, 2 teaspoons of pepper, and 1 teaspoon of cayenne in small bowl and mix into buttermilk. Cover and chill in fridge for 1 hour.

Mix 1/2 teaspoon garlic powder, 1 tablespoon hot sauce (I used Texas Pete's but you can use your favorite), 1/2 cup mayonnaise until combined completely. Cover and chill in fridge.

Wash the produce and dry. Peel away the outside leaves of the cabbage until you get to the whiter, crunchy center section and pick six medium leaves. Slice the cabbage, red onion, and jalapeno thinly. Finely chop the cilantro. Combine all ingredients. Squeeze lime juice over mixture, then cover and chill.

Mix remaining 1 tablespoon of salt and pepper and 2 tablespoons of garlic powder into the flour. Take chicken from the buttermilk mixture and dredge in flour, coating completely. Dip in buttermilk and into the flour mixture again. Place on plate and repeat with remaining chicken thighs. Don't be worried about clumps forming-- those will add texture to the chicken.

Pour frying oil in pot over stove. I prefer using a small pot so I can use less oil. Heat oil over medium heat to 350 degrees Fahrenheit. If you don't have a deep-frying thermometer, take a small clump of batter and drop into oil. The oil is ready when the oil bubbles and the batter floats. Once the oil is heated, place the chicken in the pot. After about 3 minutes or until the bottom is golden brown, flip the chicken and fry for another 3 minutes. Once finished, remove the chicken and place on wire rack to allow excess oil to drip off.

Heat butter in a pan and warm buns until golden brown. Spread sauce on bottom bun and place on chicken and slaw. Enjoy!