Attention, food lovers! In our newest digital series, Marvel’s Eat the Universe, celebrity chef Justin Warner is joined by special guests to craft unique, fun dishes inspired by Marvel characters and stories!

In the premiere episode, guests John Hodgman and Jean Grae hang out with Justin to talk Marvel, their latest projects, and create a Dark Phoenix and Cable inspired plate! Watch the episode now—then check out the recipe below!

Phoenix Hot Chicken and Egg Bowl – Serves two!

For the fried chicken

– 4 boneless skinless chicken thighs

– 3 cups buttermilk

– 2 TB vinegar based hot sauce

– 4 cups all purpose flour

– kosher salt

– black pepper

– about 4 TB paprika*

– about 6 TB cayenne pepper*

– vegetable oil for deep frying

For the sauce

– 2 TB of chicken seasoned hot oil from frying

– 2 TB paprika

– 2 TB cayenne pepper

– 1/4 cup brown sugar

– 2 TB soy sauce

– 1 TB mirin

– 1/2 white onion, sliced, and soaked in 1 cup of water with one small packet of dashi seasoning

– 2 TB vinegar based hot sauce

For the bowl

– 3 cups of cooked rice, warmed

– 2 eggs

– 2 TB of chicken seasoned hot oil from frying

– 4 oblate discs

– 1 food coloring marker

– pickles for garnish

Instructions

Combine 1/2 of the buttermilk with 1/2 of the hot sauce and 1TB kosher salt in a nonreactive bowl or vacuum bag. Place the chicken in the bowl or bag with the marinade and refrigerate for up to 24 hours.

Fill a dutch oven halfway (or a deep fryer to it’s manufacturer’s specifics) with the vegetable oil. If using a dutch oven, over medium heat, heat the oil to 375 degrees. If using a deep fryer, set the thermostat to 375 degrees.

Prepare a dredging station—in two shallow dishes or trays, divide the AP flour. In a third shallow dish or tray, add the remaining buttermilk. Arrange the trays of flour on either side of the buttermilk. Season the first tray of flour with plenty of kosher salt and black pepper. It’s hard to overdo the salt and pepper, but if you need a measurement, let’s just say 1 TB of kosher salt and 2 tsp of black pepper. Season the second tray of flour with more kosher salt and plenty of cayenne and paprika. This is the main heat component of the chicken, so use your head here. *Jean likes it spicy so she added about 6 TB of cayenne. Doctor this according to your tastes. Paprika isn’t hot, mostly there for aroma and color; Jean used about 4 TB of paprika.

Dredge the chicken by shaking off the excess marinade and dragging through the first tray of flour, shaking off the excess, then dragging through the buttermilk, shaking off the excess, and then finally the tray of spicy flour. Don’t shake off the excess for the third tray.

Gently lower the dredged chicken in to the oil and frying in batches, (if using a dutch oven, adjust the heat to keep the oil at 375 degrees as the chicken will cause the oil to drop in temperature) about 7 minutes—it’ll be dark reddish brown. Allow the chicken to drain and rest on paper towels or a wire rack set over a tray to catch the oil. Season with just a little more kosher salt.

While the chicken is resting, make the sauce by combining all ingredients in a bowl. Put this in to a sauce pan and heat until the onions are tender.

Add the oil to a nonstick pan and fry the eggs over medium heat to your preferred level of doneness.

Get out your serving bowls and divide the rice among the bowls. Plate the chicken on top of the rice, then add the sauce to the chicken and rice. Top with the eggs. Garnish the eggs with the oblate discs. Add pickles, and devour in good company!