When we first moved to Orlando I became the Culinary Director for a start-up company offering healthy and adventurous lunches for private schools. Soon after, the company began franchising the concept across the country. Part of my gig was providing guidance and support to the franchisees. On occasion, I’d have to travel to them to consult on their operations. I’d make sure they were simpatico with the program to ensure the success of the business.
One of these trips took me to Columbus, Ohio for two weeks. I had never been there before and was excited about the trip. I was shocked to find that in the middle of May it was FREEZING COLD! Armed with my Florida state of mind, I was wearing jeans and a t-shirt! So the first place I had my Ohio liaison take me was a store to buy a dang coat and keep my nipples from popping off my chest.
He took me downtown where I promptly dropped a hefty sum on a warm wool coat. By this point I was starving. The free airline peanuts and soda had long since been digested and it was time to feed! He took me to the historic 140 year old North Market. Folks, let me tell ya–I…went…NUTS! I bought fresh sausages at Penny’s Meats, burnt ends at Market & Boar, pretzel rolls at Omega Artisan Baking and a whole panorama of goodies at North Market Spices. I sampled freshly made ice cream, roasted nuts, breads and cheeses of all types. But I found myself hungry for something a bit more substantial, and memorable. I wanted to experience Columbus cuisine like a local. My guide knew just the place.
After a short drive and a long walk (parking was a mission!), he took me to a hip little chicken joint located in a gorgeous red brick building in a swanky looking part of town. I looked at the menu, but couldn’t find something that really stood out. Then I looked at the specials board and saw something I’d vaguely heard of in passing, but had yet to try. They were offering a Nashville Hot Chicken sandwich on buttery brioche with a slaw and roasted pepper aioli. It sounded great and the name of the sandwich sealed the deal: “The Motherclucker.” I ordered it with all the giddy maturity of a 4th grader saying ‘boobies’ and eagerly awaited my food. I was starving and my stomach was basically eating itself so suffice it to say I was feeling pretty antsy. Back when I used to smoke cigarettes I found that if I wanted something to happen faster all I had to do was light one up and DEEEZSH! It would happen. So I went outside to enjoy a stogie in the crisp, cold Ohio air since I had no idea when I’d be back. Sure enough, when I walked back in, there was my Motherclucker, steaming hot and ready for me to defile it with my gluttonous hunger.
I have to say, that clucker was a monster! It was a thick, breaded chicken breast that had been deep-fried and dipped in hot sauce. Topped with briny pickles and a soothing slaw, it still managed to obliterate my taste buds in a fiery apocalypse of bestial heat that had me instantly sweating and feeling delirious. I loved it! But, I have to admit, this sandwich wasn’t for everyone. I mean, I’m a total chili head, but this clucker was ferocious in its capsicum fueled rage. I voraciously devoured my sandwich and fries, then sat back to consider what I’d just experienced. My hunger satiated and my mouth feeling like it had gone 12 rounds with the Devil himself, I committed its basic structure to memory and pledged that I would eventually create my own version. Mine would be a spicy chicken sandwich that possessed the essence of the Motherclucker’s pepper passion, but would tame that fury with a more balanced approach. Once my two weeks had elapsed, I returned home and immediately got to work on my poultry-rrific masterpiece.
I decided not to dip an entire fried chicken breast into hot sauce, which while deliciously vinegary, imparted a level of salt that was impossible to overlook. So, rather than have one source of blazing heat, I thought it best to have layers of piquancy in varying degrees. Instead, I chose to impart the much sought-after (but balanced) spiciness via the chili-spiked buttermilk marinade, the hot sauce + egg dip and the four-pepper breading on the chicken. This tempered the salt for sure, but it also cost some of the heat I had the hankering for. So for a bit more heat, melted pepper jack cheese works nicely and ties all these spicy factors together. The different elements complement one another, yet still possess their own distinctive characteristics, and the addition of crisp bacon (BACON!!!!) restores a touch of salt while delivering a candy-coated punch of cayenne. Finally, the sweet and crunchy slaw, with its hint of peppery goodness from the roasted jalapeños, soothes the tongue and prepares you to take that next bite. Roasting the peppers mellows the heat a bit without eliminating it, and the sweetness of the honey not only juxtaposes with the brown sugar crust on the bacon, but actually serves to bring the snappy flavor of the jalapeño forward.
In short, this pulchritudinous sandwich is matched in its marvelous simplicity only by its complexity of flavor. The first time I tasted this sandwich I got weak in the knees. I sat down and thought, “Holy crap! Everyone needs to try this!” So I made my way to the computer, took another ginormous bite of the sandwich and tempestuously typed out this entry in a frenzy of sweet heat and riotous gluttony unrivaled in the annals of culinary history. I now stand before you, a reinvigorated man and a believer in the power of “The Clucker”!
hot chicken sandwich + cayenne candied bacon + roasted jalapeño honey slaw
the chicken marinade:
4 chicken breasts, boneless + skinless
2 cups buttermilk
¼ cup hot sauce
1 tbsp. kosher salt
2 tsp. ground cayenne pepper
4 fresh garlic cloves, minced
In a mixing bowl, whisk together the buttermilk, hot sauce, kosher salt, cayenne pepper and minced garlic until thoroughly combined. Set aside.
Butterfly the chicken breasts by cutting in half lengthwise right up the middle. Place on a cutting board and cover well with plastic wrap. Using a meat mallet, gently pound out the chicken breasts until they are ½” thick. Place butterflied and pounded breasts into a re-sealable freezer bag. Carefully pour in all the buttermilk marinade. Seal the bag and gently massage the breasts to make sure they are all saturated with the marinade. Place in the fridge and marinate for 24-48 hours. The longer it sits the more the flavor permeates the meat, and the more tender it becomes.
the cayenne candied bacon:
8 applewood smoked bacon strips
¼ cup brown sugar
¼ tsp. ground cayenne pepper
Preheat oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil and place a wire cooling rack on top. Spray the rack with cooking spray.
In a mixing bowl, whisk together the brown sugar and the cayenne pepper. Add the bacon strips and toss to coat well. Place the bacon strips onto the cooling rack on the foil lined baking sheet and place in the oven. Cook the bacon until crisp and glazed by the sugar, 12-15 minutes. Remove from oven and allow to cool completely.
the sweet slaw:
2 cups green cabbage, shredded
2 cups purple cabbage, shredded
½ cup carrots, shredded
2 tbsp. scallions, thinly sliced
2 tbsp. fresh cilantro leaves, chopped
1 cup roasted jalapeño honey aioli
In a large mixing bowl, toss all ingredients until thoroughly combined. Cover tightly and place in the fridge for at 30 minutes – 1 hour to allow the flavors to come together and create beautiful magic!
the roasted jalapeño honey aioli:
1 cup mayonnaise
½ cup local honey
3 fresh jalapeño peppers, roasted + peeled
2 garlic cloves, minced
1 tsp. ground cayenne pepper
the chicken breading:
2 cups all-purpose flour
¾ cup cornstarch
3 tbsp. paprika
2 tbsp. Italian seasoning
1 ½ tbsp. kosher salt
1 tbsp. ground cayenne pepper
2 tsp. ground ancho chili pepper
1 tsp. ground white pepper
1 tsp. granulated garlic
1 tsp. crushed red pepper flakes
½ tsp. smoked paprika
4 whole eggs
2 tbsp. hot sauce
In a mixing bowl, whisk together the flour, cornstarch, paprika, italian seasoning, salt, cayenne pepper, ancho chili powder, white pepper, granulated garlic, red pepper flakes and smoked paprika until thoroughly combined. In a separate bowl, beat together the eggs and the hot sauce until well mixed.
Strain the chicken breasts well. First, dredge the chicken breasts completely in the seasoned flour, shaking off excess flour. Next, dredge the coated chicken breast in the egg mixture, again, shaking off the excess. Now dredge in the chicken in the flour again.
Now fry the chicken. Heat the oil to 365 degrees F. Shake off excess breading and carefully place in the hot oil. Working in batches, fry the chicken until golden-brown and cooked through, 4-6 minutes.
Drain on paper towels. Immediately place the two slices of cheese, one in a diamond shape and the other in a square shape, over the fried chicken to melt.
build the sandwich:
4 sesame seed brioche buns, split
24-30 slices bread + butter pickles
8 slices pepper jack cheese
48 fl. oz. canola oil
Lightly butter each half of the buns and toast on a hot skillet, about 30 seconds. On the bottom bun, place 5-7 pickle slices in a circle to cover the bottom bun. Place the chicken breast over the pickles. Drizzle some of the roasted jalapeño + honey aioli over the chicken. Pile about 1/3 cup of the slaw on top of the chicken. Place the top bun on the sandwich and serve/gobble it up!
beer pairing: Honey Brown Lager
An Ohio original and the perfect partner for this insanely good sandwich! The honey flavors present in the beer play perfectly with the jalapeño honey slaw.
soda pairing: Brownie Caramel Cream Root Beer
Quite simply one of the greatest things anyone’s ever put into a bottle. The enlightened combination of sweet caramel and spiced root beer create a captivatingly rich and silky compliment to the varied and distinct flavors found in this sandwich.
musical pairing: Chicken Shack Boogie – Amos Milburn
breaded hot chicken + bacon sandwich + roasted jalapeño honey slaw
- Total Time: 7 minute
- Yield: 4 sandwiches 1x
Description
Lately everyone has their version of “the best chicken sandwich.” This delectable recipe featuring candied bacon and roasted jalapeño slaw is the real deal!
chicken sandwich free from: soy + fish + shellfish
candied bacon free from: gluten + dairy + soy + egg + peanuts + tree nuts + fish + shellfish
slaw free from: gluten + peanuts + tree nuts + fish + shellfish + vegetarian
aioli free from: gluten + soy + peanuts + tree nuts + fish + shellfish
Ingredients
chicken marinade:
4 chicken breasts, boneless + skinless
2 cups buttermilk
¼ cup hot sauce
1 tbsp. kosher salt
2 tsp. ground cayenne pepper
4 fresh garlic cloves, minced
chicken breading:
2 cups all-purpose flour
¾ cup cornstarch
3 tbsp. paprika
2 tbsp. Italian seasoning
1 ½ tbsp. kosher salt
1 tbsp. ground cayenne pepper
2 tsp. ground ancho chili pepper
1 tsp. ground white pepper
1 tsp. granulated garlic
1 tsp. crushed red pepper flakes
½ tsp. smoked paprika
4 whole eggs
2 tbsp. hot sauce
cayenne candied bacon:
8 applewood smoked bacon strips
¼ cup brown sugar
¼ tsp. ground cayenne pepper
roasted jalapeño honey aioli:
1 cup mayonnaise
½ cup local honey
3 fresh jalapeño peppers, roasted + peeled
2 garlic cloves, minced
1 tsp. ground cayenne pepper
sweet slaw:
2 cups green cabbage, shredded
2 cups purple cabbage, shredded
½ cup carrots, shredded
2 tbsp. scallions, thinly sliced
2 tbsp. fresh cilantro leaves, chopped
1 cup roasted jalapeño honey aioli
sandwich:
4 sesame seed brioche buns, split
24-30 slices bread + butter pickles
8 slices pepper jack cheese
48 fl. oz. canola oil
Instructions
marinade the chicken:
In a mixing bowl, whisk together the buttermilk, hot sauce, kosher salt, cayenne pepper and minced garlic until thoroughly combined. Set aside.
Butterfly the chicken breasts by cutting in half lengthwise right up the middle. Place on a cutting board and cover well with plastic wrap. Using a meat mallet, gently pound out the chicken breasts until they are ½” thick. Place butterflied and pounded breasts into a re-sealable freezer bag. Carefully pour in all the buttermilk marinade. Seal the bag and gently massage the breasts to make sure they are all saturated with the marinade. Place in the fridge and marinate for 24-48 hours. The longer it sits the more the flavor permeates the meat, and the more tender it becomes.
for the the candied bacon:
Preheat oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil and place a wire cooling rack on top. Spray the rack with cooking spray.
In a mixing bowl, whisk together the brown sugar and the cayenne pepper. Add the bacon strips and toss to coat well. Place the bacon strips onto the cooling rack on the foil lined baking sheet and place in the oven. Cook the bacon until crisp and glazed by the sugar, 12-15 minutes. Remove from oven and allow to cool completely.
for the the slaw:
In a large mixing bowl, toss all ingredients until thoroughly combined. Cover tightly and place in the fridge for at 30 minutes – 1 hour to allow the flavors to come together and create beautiful magic!
fry the chicken:
In a mixing bowl, whisk together the flour, cornstarch, paprika, italian seasoning, salt, cayenne pepper, ancho chili powder, white pepper, granulated garlic, red pepper flakes and smoked paprika until thoroughly combined.
Heat the oil to 365 degrees F.
In a separate bowl, beat together the eggs and the hot sauce until well mixed.
Strain the chicken breasts well. First, dredge the chicken breasts completely in the seasoned flour, shaking off excess flour. Next, dredge the coated chicken breast in the egg mixture, again, shaking off the excess. Now dredge in the chicken in the flour again. Shake off excess and carefully place in the hot oil. Working in batches, fry the chicken until golden-brown and cooked through, 4-6 minutes.
Drain on paper towels. Immediately place the two slices of cheese, one in a diamond shape and the other in a square shape, over the fried chicken to melt.
build the sandwich:
Lightly butter each half of the buns and toast on a hot skillet, about 30 seconds. On the bottom bun, place 5-7 pickle slices in a circle to cover the bottom bun. Place the chicken breast over the pickles. Drizzle some of the roasted jalapeño + honey aioli over the chicken. Pile about 1/3 cup of the slaw on top of the chicken. Place the top bun on the sandwich and serve/gobble it up!
Notes
pairings:
beer: Honey Brown Lager, an Ohio original and the perfect partner for this insanely good sandwich! The honey flavors present in the beer play perfectly with the jalapeño honey slaw.
soda: Brownie Caramel Cream Root Beer is quite simply one of the greatest things anyone’s ever put into a bottle. The enlightened combination of sweet caramel and spiced root beer create a captivatingly rich and silky compliment to the varied and distinct flavors found in this sandwich.
musical: Chicken Shack Boogie – Amos Milburn
brujo notes:
To roast the peppers: preheat the oven to 425 F. Cut the peppers in half lengthwise. If you want a milder aioli, remove the seeds and center membrane. Arrange the peppers, cut side down, on a baking sheet and roast until tender, and the skins are charred and blistered, about 15 minutes. Place in a small bag and allow the peppers to steam for 10 minutes. Remove from bag and scrape off the skins with your fingers (make sure to wash your hands thoroughly afterwards, or wear gloves).
- Prep Time: 20 minutes/24-48 hrs. (marinade)
- Cook Time: 10-12 minutes
- Category: sandwich sortilege
- Cuisine: American
Keywords: breaded hot chicken, bacon, spicy, sandwich, coleslaw, pepper jack cheese, roasted jalapeño aioli
