Buttermilk Fried Chicken Sandwich

Instructions

1. Step
   In a large bowl, pour your buttermilk over your chicken thighs. Add 1 tablespoon of pepper sauce, 1 tablespoon of salt and 2 teaspoons of cracked black pepper. Mix well and allow to marinate in the fridge for at least 2 hours.
2. Step
   In a large mixing bowl, add your cabbage, carrot, parsley, sour cream, white vinegar, honey, 1 lime juice, and olive oil. Mix well until fully combined and set aside in an airtight container in the fridge.
3. Step
   In a small bowl, combine mayo, 1 tablespoon of pepper sauce, 1 tablespoon honey, 1/2 lime juice, a teaspoon of salt and black pepper. Mix until fully combined and set aside in the fridge.
4. Step
   Once the chicken has marinated, mix your flour with 2 tablespoons salt and 1 tablespoon black pepper.
5. Step
   Remove your thighs one at a time from the buttermilk and dredge fully in the flour. Repeat multiple times until your chicken is fully coated in the flour.
6. Step
   In a large skillet or frying pan, fill halfway up with vegetable oil. Once the oil is hot, add your chicken thighs one at a time carefully. Fry for 5-6 minutes per side or until the chicken is golden brown on all sides and reaches an internal temperature of 165F.
7. Step
   Remove from oil and pat dry with paper towel. Once all of the chicken has been cooked, you are now ready to assemble your sandwich to your liking!