Spicy Chicken Sandwich

Ingredients
• 2 cups buttermilk
• ½ cups Louisiana Pepper Exchange Red Habanero Pepper Puree
• 2-3 lbs. boneless, skinless chicken thighs, pounded thin
• ½ cup, plus 2 tbsp mayo
• ¼ cup Louisiana Pepper Exchange Chipotle Pepper Puree
• 2 tbsp bourbon whiskey
• 4 cups all-purpose Flour
• 2 tbsp cornstarch
• 2 egg whites
• 2 tbsp black pepper
• pickle relish, dill or sweet
• sliced red onion
• 2 cups green cabbage, thinly sliced
• 1 cup chopped parsley
• sandwich buns
• butter

Directions
• Mix buttermilk and Louisiana Pepper Exchange Red Habanero Pepper Puree together
• Add chicken and marinate for minimum of 2 hours
• Drain all liquid into separate bowl and add 1 cup flour, 2 Tbsp cornstarch, and 2 eggs white.
whisk until combined
• In another bowl combine the remaining 3 cups flour and 2 tbsp black pepper
• Dip chicken into batter, then into dry mix until coated thoroughly. Lightly shake off excess
and fry for approximately 7-8 minutes or until a dark golden color is achieved.
• Combine cabbage and parsley to form slaw
• For the sauce, combine mayo, Louisiana Pepper Exchange Chipotle Pepper Puree, and
bourbon. Use some of this sauce to lightly toss with the slaw
• Toast bun and build sandwich.