Fried chicken SAndwich


4-3 oz. chicken breast 

½ tablespoon am salt

1 cup buttermilk

1 tablespoon frank’s hot sauce

1 ½ cups flour 

1 teaspoon am salt

Cracked black pepper

5 cups frying oil


Assembly Ingredient list

4 brioche buns, toasted 

4 pieces butter lettuce

Aioli spread

Spicy sticky sauce

Homemade pickles



  1. Clean and trim chicken breasts.

  2. In a large glass bowl combine buttermilk, hot sauce and am salt. Mix well then add chicken.

  3. Marinate the chicken breasts for 1 hour in the refrigerator.

  4. While that is marinating, prepare a shallow dish with flour, am salt and pepper. Whisk together and set aside.

  5. Preheat oil in a large dutch oven style pot or cast iron skillet to 350 degrees fahrenheit. 

  6. Bread chicken by dredging breasts in flour mixture, then buttermilk, then flour mixture one more time to get a thick coating. 

  7. Place chicken in the fryer for 4-5 minutes per side, flip and fry until golden brown. About 12 minutes max. Cool on a wire rack until assembly.



  1. Toast buns

  2. Spread both sides with a thin layer of aioli.

  3. Place fried chicken on the bottom bun. 

  4. Drizzle chicken with spicy sticky sauce.

  5. Top with 3-4 homemade pickles.

  6. Then add the butter lettuce.

  7. Lastly finish with the top bun and Enjoy!



2 english cucumbers

1 1/2 cups distilled white vinegar

2 teaspoons am salt

1 teaspoon red pepper flakes

1 tablespoon sugar

1 cup water 



  1. Thinly slice cucumbers and place in a quart size container or glass mason jar. 

  2. Pour vinegar over the cucumbers and add all the aromatics.

  3. Put the lid on and roll to mix. 

  4. Open the container and add water until it reaches the top or the cucumbers are fully submerged in liquid. 

  5. Refrigerate overnight or a minimum of 2 hours. 

Garlic AOili


1 cup mayonnaise

1 garlic clove



  1. In a small bowl combine mayonnaise and 1 garlic clove minced and set aside for assembly. 

  2. Pro Tip: It’s easiest to mince garlic with a microplane.



¾ cup honey

2 tablespoons franks hot sauce

1 teaspoon sriracha

1 tablespoon warm water



  1. In a small whisk together all ingredients and then set aside for assembly. 



6 russet potatoes

Frying oil

1-2 tablespoons am salt



  1. Wash potatoes thoroughly. 

  2. Cut into matchstick pieces, hold in cold water then rinse and pat dry.

  3. Preheat oil to 350 degrees.

  4. Fry the first time until golden and place on a wire rack until all potatoes are fried. Then do it again for a double fry. This will give them a super crispy exterior. 

  5. Sprinkle or toss in a bowl with am salt.