BBQ Smokehouse Lunch: Firecracker Chicken Sandwich

Allergens

Dairy (buttermilk), Wheat (biscuits)

Ingredients

• 2 bone
• in, skin
• on chicken thighs
• 1 cup BBQ sauce
• 1 tbsp hot sauce (adjust to taste)
• 1/2 cup buttermilk
• 1/4 cup all
• purpose flour
• Salt and pepper, to taste
• 4 store
• bought biscuits
• 1 batch of your favorite coleslaw (store
• bought or homemade)

Instructions

1. Whisk together the BBQ sauce and hot sauce in a small bowl. Set aside.
2. Season the chicken thighs with salt and pepper, then dredge them in the flour.
3. In a medium skillet, heat 2 inches of oil to 350°F (175°C). Fry the chicken thighs until golden brown, about 8 10 minutes. Remove from the skillet and let rest.
4. In a separate pan, warm the BBQ sauce mixture over medium heat. Add the fried chicken and coat with the sauce, turning occasionally to ensure even coverage.
5. Warm the biscuits in the oven or microwave for 30 seconds to one minute.
6. To assemble, place a biscuit on each plate, top with a chicken thigh, spoon more BBQ sauce over the chicken, add a generous scoop of coleslaw, and finish with another biscuit.
7. Serve immediately.

Chef’s Insight

This Firecracker Chicken Sandwich packs flavor and heat, perfect for those who love a bold bite.

Notes

This recipe is designed for two servings but can be easily scaled up or down depending on the number of guests.