Buffalo Chicken Sandy with Persimmon/Apple Butter Hot Sauce

1. **For the Slaw:** Mandolin or thinly slice cucumber, celery, and apple. Mandolin carrot and then cut into matchsticks. Transfer all vegetables to a bowl and season with lemon, salt, and pepper. Serve.
2. **For the Fried Chicken:** In a bowl, beat 4 eggs with a pinch of salt until thoroughly combined. In a separate bowl, season flour generously with salt, pepper, vietcajun, and achiote until the flour has a darker color. Drip in some milk or water into the seasoned flour and whisk around to form tiny clumps; these will add texture to the chicken. Dip each chicken tender into the flour, then the egg, then the flour again, then the egg again, and finally one last dip into the flour, ensuring good coating and clumping for a flakey texture. Fry the breaded chicken tenders at 375°F (190°C) until golden brown on both sides. Reserve.
3. **For the Hot Sauce:** In a sauce pan, add one stick of butter, 1 cup of Frank's RedHot sauce, one bunch of thyme, and 3/4 cup of persimmon/caramel apple butter. Heat until all ingredients are combined. In a bowl, combine the reserved fried chicken with the heated hot sauce and toss until the chicken is fully coated.
4. **For the Blue Cheese Dressing:** Combine mayonnaise, sour cream, parsley, blue cheese, lemon, salt, and pepper. Mix until chunky; do not blend. 
5. **Assembly:** Assemble the buffalo chicken "Sandy" (sandwich) with the hot-sauce-coated fried chicken, celery/carrot/apple slaw, and a generous dollop of blue cheese dressing.