Jawbreaker Chicken Sandwich

Remove the bone from each chicken thigh and trim the skin so there is no overhang.

Whisk the buttermilk and egg together in a bowl.

Add the chicken to the mixture, cover, and refrigerate for 3–24 hours to brine.

Combine ketchup, brown sauce, yellow mustard, and molasses in a saucepan; heat over medium heat, stirring until the mixture darkens and thickens to form the BBQ sauce.

Mandoline‑slice the white and purple cabbages and julienne the carrot; place all vegetables in a bowl, add mayonnaise until they are coated but not soaked, then season with lemon juice and salt to taste to make the coleslaw.

In a separate bowl, combine plain flour, crushed cornflakes, cornflour, spice mix, and salt. Take a handful of this dry mix, whisk in sparkling water to create a wet batter. Dredge each chicken piece first in the dry mix, then dip into the wet batter, and finally coat again with the dry mix. Place the coated chicken on a wire rack and let rest for 15 minutes.

Heat neutral oil in a deep pan to 350°F (340°F). Fry the chicken pieces until golden and crisp, ensuring the internal temperature reaches 80–194°F (180–200°F), about 15 minutes. If needed, keep the fried chicken warm in an oven at 300°F (300°F).

To assemble the sandwich, spread mayonnaise on the bottom bun, add a layer of coleslaw, place the fried chicken on top, sprinkle a pinch of salt, drizzle BBQ sauce, add pickles, and finish with another spread of mayonnaise. Top with the upper bun and serve immediately.