I Made The Spiciest Chicken Sandwich Ever

Ingredients

• 8 pieces Chicken Thighs, bone‑in, skin‑on (about 1.5 lb total, trimmed)
• 2 cup Buttermilk (for brine)
• 2 tbsp Gochujang (Korean chili paste for flavor)
• 1 tbsp Honey (balances extreme heat)
• 2 cloves Garlic, minced
• 1 tsp Fresh Ginger, grated
• 3 tbsp Pepper X Oil (pure oil extracted from Pepper X, handle with gloves)
• 2 cup All‑Purpose Flour (for coating and bun dough)
• 1/2 cup Potato Starch (adds extra crunch to coating)
• 1/2 tsp MSG (Monosodium Glutamate) (enhances umami)
• 2 tbsp Pepper X Powder (finely ground, extremely hot)
• 1 tsp Salt
• 2 quart Vegetable Oil (for deep‑frying, high smoke point)
• 2 tsp Active Dry Yeast (for bun dough)
• 1 tbsp Sugar (feeds yeast)
• 1/2 cup Warm Water (110°F for activating yeast)
• 1/2 cup Whole Milk (for bun dough)
• 2 large Eggs (one for dough, one for egg wash)
• 1/2 cup Mayonnaise (base for pepper ranch)
• 1/4 cup Crème Fraîche (adds richness to ranch)
• 2 tbsp Milk (thin ranch slightly)
• 1/2 tsp Onion Powder
• 1/2 tsp Garlic Powder
• 1 tbsp Lemon Juice (fresh)
• 1 tbsp Fresh Dill, chopped
• 1 tbsp Fresh Chives, chopped
• 1 tbsp Fresh Parsley, chopped
• 1/4 tsp Black Pepper, freshly ground
• 2 oz Pepper X Oil (extra for bun dough) (replaces butter in bun dough for extra heat)
• 4 slices Carolina Reaper Pickles (adds crunch and additional heat)

Instructions

1. Prepare the Chicken Brine

   In a large bowl combine buttermilk, gochujang, honey, minced garlic, grated ginger, and 1 tbsp Pepper X oil. Whisk until smooth, then add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate overnight (at least 12 hours).

   Time: PT12H

2. Make the Ultra‑Hot Sauce

   In a saucepan combine 1 cup Pepper X oil, 1 cup each of Pepper X, Pepper Y, Ghost Pepper oil, and Scorpion Pepper oil (or use a pre‑mixed blend). Add a pinch of salt and a splash of lemon juice. Simmer on low heat for 15 minutes, stirring occasionally. Remove from heat and let cool.

   Time: PT15M

   Temperature: low

3. Prepare the Pepper Ranch

   In a medium bowl whisk together mayonnaise, crème fraîche, milk, onion powder, garlic powder, lemon juice, chopped dill, chives, parsley, black pepper, salt to taste, and 1 tsp Pepper X oil. Adjust seasoning and refrigerate until needed.

   Time: PT10M

4. Make the Bun Dough

   In a mixing bowl combine warm water, yeast, and sugar; let sit 5 minutes until foamy. Add flour, milk, 2 oz Pepper X oil, 1 tsp salt, and one beaten egg. Mix until a shaggy dough forms, then knead 5 minutes until smooth. Shape into a ball, coat lightly with oil, cover with plastic wrap, and let rise at room temperature until doubled (about 1 hour).

   Time: PT1H5M

5. Shape and Proof Buns

   Punch down the risen dough, divide into 8 equal pieces, and roll each into a smooth ball. Place balls on a parchment‑lined baking sheet, lightly press to flatten, cover with plastic wrap, and let rest 30 minutes until puffy.

   Time: PT30M

6. Bake the Buns

   Preheat oven to 350°F. Brush each bun with the second beaten egg (egg wash) and bake for 15‑18 minutes, until golden brown. Transfer to a wire rack to cool.

   Time: PT18M

   Temperature: 350°F

7. Prepare the Coating Mix

   In a shallow dish combine all‑purpose flour, potato starch, MSG, salt, and 2 tbsp Pepper X powder. Whisk to distribute evenly.

   Time: PT5M

8. Dredge and Fry the Chicken

   Remove chicken from brine, pat dry, and dip each piece into the coating mix, pressing gently to adhere. Heat vegetable oil in a deep pot to 350°F. Fry chicken thighs 4‑5 minutes per side, until internal temperature reaches 165°F and coating is crisp. Transfer to a wire rack to drain.

   Time: PT12M

   Temperature: 350°F

9. Assemble the Sandwich

   Slice each bun horizontally. Spread a generous layer of Pepper Ranch on the bottom half, add a fried chicken thigh, drizzle 1‑2 tbsp of the ultra‑hot sauce, place a slice of Carolina Reaper pickle, then top with the bun crown. Serve immediately with milk on the side.

   Time: PT5M

Nutrition Facts

Calories

920

Protein

38 g

Carbohydrates

72 g

Fat

46 g

Fiber

3 g