Preparation

For the Chicken:

• 1 Wash and trim any fat or unwanted pieces off of each chicken breast. One chicken breast should be big enough for two sandwiches.
• 2 Add chili powder, garlic powder, salt, white pepper, paprika and cumin to a medium bowl. Give it a quick whisk.
• 3 Dip each chicken piece into the rub. Move it around so that the chicken is evenly covered.
• 4 In a large bowl, pour buttermilk and add chicken to marinate.
• 5 Cover the bowl with plastic and transfer to the refrigerator for about 2 hours or even overnight. This step will ensure that the chicken is super moist!

For the Batter:

• 1 In a large bowl, combine flour, paprika, salt, garlic, ground pepper and cayenne pepper. Give it a whisk.
• 2 Heat a pot of vegetable oil to 350 degrees F over medium high heat. Roll out a paper towel station.
• 3 Coat each piece of chicken in the flour batter mixture.
• 4 Add up to 4 pieces to the pot to fry.
• 5 Cook for about 6 minutes.
• 6 Transfer to the paper towels to cool.

For the Coleslaw:

• 1 Chop up about ⅓ of the purple cabbage and ⅓ of the regular cabbage.
• 2 In a medium large bowl, add sour cream, ranch, caraway seeds, salt, sugar, lemon zest from ½ a lemon, green onions and chives. Add lemon juice and a splash of white wine vinegar. Give it a whisk.
• 3 Add in the cabbage slaw. Toss with tongs.

For the Assembly:

• 1 In a small bowl, add honey mustard, honey and hot sauce. Whisk until combined.
• 2 Chop the peppers into thin slices. Slice the avocados.
• 3 Add coleslaw, chicken, spicy sauce, pepper and avocados to each brioche bun.
• 4 Serve with a glass of Sutter Home Rosé.