• 5 slices of Rustic Italian
• 5 boneless, skinless chicken thighs
• 1 cup buttermilk
• 2 eggs
• 1 tbsp tabasco
• 2 cups flour
• 2 tsp salt
• 3 tbsp cayenne
• 1 tbsp brown sugar
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• pickles
• 1/4 mayonaise
• cole slaw

① In a medium to large bowl, whisk eggs, buttermilk and tobacco in a medium bowl and set it on the side. Next, whisk flour and salt in a medium bowl. Set aside.

② Dredge the chicken thighs, alternating between the flour and buttermilk. (Dip in flour mixture first, buttermilk mixture, and flour mixture again). Set aside until frying.

③ In pan or pot, fill with grape seed oil (enough for chicken to slightly float in the oil). Once the oil is hot at least 380 degrees, fry until golden brown. About 5-7 minutes on each side (make sure to flip halfway to cook both sides evenly.) Once golden brown and cooked all the way, remove from oil and place on cooling rack.

④ In a glass bowl, add cayenne, paprika, brown sugar and garlic powder into a bowl. Mix and add 1/2 cup of hot oil. As the oil is added onto the mixture, it should bubble up and foam.

⑤ Brush the spicy mixture onto chicken, adjusting to your liking, and serve on Rustic Italian bread.