Make-It Monday: Base Layer Spicy Fried Chicken Sandwich

Crispy, juicy, fiery perfection stacked high on a toasted bun.
Serves: 2 | Prep time: 20 min | Cook time: 15 min (plus optional marinating, strongly recommended but never more than 12 hours)

Why This Works:

Base Layer doesn’t just bring the heat—it delivers layers of flavor that stand up to fried chicken’s richness. The funk of fermented pineapple and garlic balances the creamy slaw, and a toasted bun holds it all together in beautiful, nap-required chaos.

Ingredients:

For the chicken:

• 2 boneless, skinless chicken thighs or breasts (pounded to even thickness)
• 1/2 cup buttermilk (or milk + 1 tsp vinegar)
• 1 teaspoon hot sauce (any of your lineup works here, but we LOVE base layer)
• 3/4 cup flour
• 1/4 cup cornstarch
• 1 teaspoon salt
• 1/2 teaspoon smoked paprika
• Neutral oil for frying

For the slaw:

• 1 cup shredded cabbage (green, purple, or a mix)
• 2 tablespoons mayo or Greek yogurt
• 1 teaspoon apple cider vinegar
• Salt to taste
• Optional: a few drops of Base Layer for heat in the slaw

Assembly:

• 2 brioche or potato buns, toasted
• 2–3 teaspoons Base Layer hot sauce
• Pickles (optional, but recommended)

Instructions:

1. Marinate the chicken (optional but tasty).
   Combine buttermilk and hot sauce. Add chicken, cover, and marinate 30 minutes or up to overnight – never beyond 12 hours.
2. Prep the slaw.
   In a small bowl, mix cabbage, mayo, vinegar, and salt. Let sit to soften while you prep the rest.
3. Fry the chicken.
   Heat 1–2 inches of oil in a skillet to 350°F. In a bowl, whisk flour, cornstarch, salt, and paprika. Remove chicken from marinade and dredge in the flour mixture, pressing to coat. Fry chicken 4–6 minutes per side until golden, crisp, and cooked through. Drain on a wire rack or paper towels.
4. Toast the buns.
   Lightly butter or oil and toast the buns cut-side down in a skillet or under the broiler.
5. Assemble the sandwich.
   Spread slaw on the bottom bun, top with fried chicken, drizzle generously with Base Layer, and finish with pickles and the top bun.

Tips for Success:

• Double-fry the chicken if you want extra crunch: 3 minutes, rest, then fry again for 2–3 more.
• Not a fan of frying? Bake or air-fry the chicken and still bring the heat with that sauce.
• Add a slice of sharp cheddar or pepper jack for a cheese-laden version.