Shawarma Spiced Nashville Hot Chicken Sandwich

In a container, marinate the chicken thighs in buttermilk, 1/2 cup of flour, and 1 tsp of paprika. Let it marinate for at least 30 minutes.

In a large bowl, prepare the dredge by combining 2 cups of all-purpose flour, cornstarch, baking powder, and 1 tbsp of paprika. Mix well.

Take a marinated chicken thigh, letting excess marinade drip off, and press it firmly into the flour mixture. Toss it between your hands to create a craggy, textured coating.

Heat frying oil in a deep fryer or large pot to 325°F. Carefully add the dredged chicken and fry for about 8 minutes until golden brown and cooked through.

Remove the chicken from the fryer and let it rest on a wire rack for a few minutes.

While the chicken rests, prepare the hot oil. Place the shawarma spice blend in a heatproof bowl. Carefully ladle about 1 cup of the hot frying oil over the spices and stir to combine.

Return the rested chicken to the hot oil and fry for exactly one more minute to make it extra crispy.

Immediately after the second fry, dunk the hot chicken into the shawarma hot oil, ensuring it's fully coated.

Place the coated chicken back on the wire rack and sprinkle with flaky salt.

To make the coleslaw, combine mayonnaise, shatta, lemon zest, and a squeeze of lemon juice in a mixing bowl. Add the coleslaw mix, season with salt, and toss until everything is well combined.

To assemble, toast the brioche buns. Spread toum (garlic sauce) on the bottom bun, top with pickle slices, the fried chicken, and a generous amount of the shatta coleslaw. Place the top bun on and serve immediately.