Fried Chicken

• 3 large Chicken Breasts Pounded to 1/2-inch thick and sliced in half - or- 6 Boneless skinless chicken thighs flattened to 1/2"" (about 1 1/2 to 2 lbs.)
• 1 1/2 Teaspoon Kosher Salt
• 1 quart Peanut Oil Or other neutral frying oil
• 1 cup Buttermilk
• 1/2 cup Whole Milk
• 1/4 cup Hot Sauce Texas Pete brand preferred
• 1 Tablespoon Fresh Lemon Juice From about 1/2 lemon
• 1 Egg Beaten
• 1 1/2 Teaspoons Fine Sea Salt Divided
• 2 cups All-Purpose Flour
• 1 Tablespoon Cornstarch
• 1 1/2 Teaspoons Paprika
• 1/4 Teaspoon Smoked Paprika
• 1 Teaspoon Granulated Garlic
• 1/2 Teaspoon White Pepper
• 1 Teaspoon Black Pepper
• 1/4 Teaspoon Cayenne Pepper

Buffalo Sauce

• 4 Tablespoons Unsalted Butter
• 1 cup Hot Sauce Texas Pete brand preferred
• 1/2 Teaspoon Garlic Powder
• 1/2 Tablespoon Fresh Lemon Juice From about 1/4 Lemon
• 1/2 Teaspoon Kosher Salt
• 1/4 Teaspoon Black Pepper

Blue Cheese Slaw

• 1/2 Head Green Cabbage Thinly Shredded - About 2 cups
• 1/4 Head Purple Cabbage Thinly Shredded - About 1 cup
• 1 Medium Carrot Grated - About 1 cup
• 1/2 cup Mayo
• 1 1/2 teaspoon Apple Cider Vinegar
• 1 (5 oz.) Container Crumbled Blue Cheese About 3/4 cup
• 1 Teaspoon Granulated Sugar
• 1/2 Teaspoon Kosher Salt Plus more to taste
• 1/4 Teaspoon Celery Seed
• 1/4 Teaspoon Fresh Cracked Black Pepper Plus more to taste

Spicy Fried Shallots

• 2-3 Small Shallots Sliced into 1/8th inch rings
• 1/4 cup Buffalo Sauce From Above
• 1 Tablespoon Buttermilk
• 1/4 Teaspoon Kosher Salt Plus more to taste
• 3/4 Teaspoon Fresh Cracked Black Pepper Divided
• 1 cup Leftover Fried Chicken Dredging Flour From previous steps

Hamburger Buns

• 1 Batch Ultimate Homemade Hamburger Buns or Store-bought Hamburger Buns