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Fried Chicken Sandwiches with Scotch Bonnet Marmalade Glaze

Print Recipe
Prep Time 3 hours
Cook Time 15 minutes
Total Time 3 hours 15 minutes

Ingredients
  

  • 6 boneless skinless chicken thighs
  • 1 cup buttermilk
  • 1/4 cup hot sauce I used Frank's
  • 1/2 cup marmalade
  • 2 cloves garlic minced, divided
  • 1 scotch bonnet pepper thinly sliced
  • Juice of 2 limes divided
  • 2 tablespoons water
  • 1 bag coleslaw
  • 1/4 cup coconut milk
  • 2 tablespoons mayo
  • 2 teaspoons demerara sugar
  • 1 1/4 teaspoon salt divided
  • 1 1/2 cups all purpose flour
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon fresh ground pepper
  • 1/2 teaspoon cayenne pepper
  • Canola oil for frying
  • 6 hamburger buns
  • 4 dill pickles sliced

Instructions
 

  • Place the chicken thighs in a large bowl. Add the buttermilk and hot sauce and mix well using your hands. Cover the bowl and transfer the chicken to the fridge to marinate. Leave the chicken to sit for at least 3 hours or overnight.
  • While the chicken is marinating, make the glaze and slaw. Place the marmalade, 1 clove of the garlic, the scotch bonnet pepper, the juice of 1 of the limes, and the water in a small saucepan. Stir to combine. Place the saucepan over medium-high heat and bring to a boil. Reduce to a simmer and let cook, stirring occasionally, for 10 minutes or until slightly thickened. Transfer the glaze to a bowl and let cool to room temperature before transferring to the fridge. Chill until ready to use.
  • Pour the coleslaw in a large mixing bowl and set aside. In a small bowl, whisk the coconut milk, mayo, sugar, 1/2 teaspoon of the salt, and the remaining lime juice together. Pour the mixture over the slaw and toss to coat. Cover the bowl and refrigerate until ready to use.
  • In a large mixing bowl whisk the flour, onion powder, garlic powder, cayenne pepper, fresh ground pepper and the remaining salt together. One by one, take the chicken thighs out of their marinade and roll them in the flour mixture. Then return the thighs back to their marinade and roll them once again in the flour mixture. Transfer the breaded thighs to a plate and set aside.
  • In a large cast iron skillet heat 2-inches of canola oil over medium heat. Once the oil reaches 350° F add the chicken to the skillet 3 pieces at a time. Fry the chicken for 3-4 minutes a side or until golden and crispy. Make sure you keep the oil around 350° F. If it is hotter than this the coating will brown faster than the chicken can cook. Transfer the chicken to a plate lined with paper towel to drain. Place the plate in a 150° F oven to keep warm. Repeat with the remaining chicken.
  • Once all the chicken is fried, brush the thighs with the scotch bonnet marmalade glaze. Place the thighs on the hamburger buns and top with a large spoonful of coconut slaw and pickle slices.
  • Serve immediately.