Chicken and Breading

• 3 large Chicken Breasts, pounded to ½-inch thick and sliced in half (or 6 boneless skinless chicken thighs flattened to ½ inch) (about 1 ½ to 2 lbs.)
• 1 ½ Teaspoon Kosher Salt
• 1 Quart Peanut Oil or other neutral frying oil
• 1 Cup Buttermilk
• ½ Cup Whole Milk
• ¼ Cup Hot Sauce (Texas Pete brand preferred)
• 1 Tablespoon Fresh Lemon Juice (from about ½ lemon)
• 1 Egg, beaten
• 1 ½ Teaspoons Fine Sea Salt, divided
• 2 Cups All-Purpose Flour
• 1 Tablespoon Cornstarch
• 1 ½ Teaspoons Paprika
• ¼ Teaspoon Smoked Paprika
• 1 Teaspoon Granulated Garlic
• ½ Teaspoon White Pepper
• 1 Teaspoon Black Pepper
• ¼ Teaspoon Cayenne Pepper

Buffalo Sauce

• 4 Tablespoons Unsalted Butter
• 1 Cup Hot Sauce (Texas Pete brand preferred)
• ½ Teaspoon Garlic Powder
• ½ Tablespoon Fresh Lemon Juice (from about ¼ lemon)
• ½ Teaspoon Kosher Salt
• ¼ Teaspoon Black Pepper

Blue Cheese Slaw

• ½ Head Green Cabbage, thinly shredded (about 2 cups)
• ¼ Head Purple Cabbage, thinly shredded (about 1 cup)
• 1 Medium Carrot, grated (about 1 cup)
• ½ Cup Mayonnaise
• 1 ½ Teaspoons Apple Cider Vinegar
• 1 (5 oz.) Container Crumbled Blue Cheese (about ¾ cup)
• 1 Teaspoon Granulated Sugar
• ½ Teaspoon Kosher Salt, plus more to taste
• ¼ Teaspoon Celery Seed
• ¼ Teaspoon Fresh Cracked Black Pepper, plus more to taste

Spicy Fried Shallots

• 2–3 Small Shallots, sliced into ⅛ inch rings
• ¼ Cup Buffalo Sauce (from the above recipe)
• 1 Tablespoon Buttermilk
• ¼ Teaspoon Kosher Salt
• ¼ Teaspoon Black Pepper
• 1 Cup Leftover Fried Chicken Dredging Flour (from previous steps)
• ½ Teaspoon Black Pepper (for finishing)
• Pinch of Kosher Salt (for finishing)

Sandwich

• Ultimate Homemade Hamburger Buns or store-bought hamburger buns