Nashville Hot Chicken Sandwich Topped with Apple Fennel Slaw

Cut chicken breasts in half crosswise on a diagonal to ensure they will fit on the sesame brioche bun.

In a large bowl, combine buttermilk, garlic, ginger, black pepper, cinnamon, and hot sauce.

Add chicken, turning to coat. Cover and refrigerate for 2 hours and up to 24 hours.

Remove chicken from marinade. Discard marinade. Season with salt.

Mix the flour, salt, panko, granulated garlic, paprika, and black pepper in a large bowl.

In a large frying pan, heat 1 inch of oil over medium-high heat. Working in batches, toss the chicken in the panko mixture, making sure the chicken is fully coated and dry.

Fry the chicken for 3 minutes on each side.

Transfer chicken to a baking sheet lined with a cooling rack and bake in the oven at 375℉ (190℃) until the internal temperature is 165ºF (74ºC), about 15 minutes.

Prepare the salad. Put the lemon juice in a large bowl.

Cut one of the apples in half, core, and julienne into thin slices, then cut the thin slices into matchsticks.

Put the cut apple in the bowl and toss with the lemon juice to keep from browning. Repeat with the remaining apples

Slice the fresh fennel into matchsticks.

Thinly slice the red onion.

Add fennel and red onion to the apples.

Add olive oil, mayonnaise, parsley and salt and pepper to the bowl. Gently toss all ingredients together.

Let stand at room temperature for 10 minutes. Taste for seasoning.

Slice the brioche buns in half, and brush insides with melted butter. If desired, warm buns in the oven.

Place 2 pieces of chicken on a bun. Add extra hot sauce if desired.

Top with a few spoonfuls of the Apple Fennel Slaw.

Cover with the other half of the bun. Serve and enjoy!