Ultra-crispy chicken, hot honey drizzle, pickles, and airy brioche blend for a mouthwatering, sweet-heat delight.
# Components:
→ Chicken Marinade
01 - 4 boneless, skinless chicken thighs
02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce
04 - 1 teaspoon kosher salt
05 - 1/2 teaspoon ground black pepper
→ Breading
06 - 1 1/2 cups all-purpose flour
07 - 1/2 cup cornstarch
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon garlic powder
10 - 1 teaspoon onion powder
11 - 1/2 teaspoon cayenne pepper
12 - 1/2 teaspoon salt
→ Frying
13 - Vegetable oil, for frying
→ Hot Honey
14 - 1/3 cup honey
15 - 1 to 2 tablespoons hot sauce, to taste
16 - 1/2 teaspoon red pepper flakes
→ Assembly
17 - 4 brioche buns, toasted
18 - 8 sliced dill pickles
19 - 1 cup shredded lettuce
20 - 1/4 cup mayonnaise
# Directions:
01 - In a large bowl, whisk together buttermilk, hot sauce, kosher salt, and black pepper. Add chicken thighs, toss to coat thoroughly, cover, and refrigerate for at least 30 minutes or up to 4 hours.
02 - In a separate bowl, combine the all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt until evenly mixed.
03 - Remove chicken from marinade, letting excess drip away. Dredge each thigh in the seasoned flour mixture, pressing firmly to coat. For extra crunch, dip each once more in the buttermilk and coat a second time in flour.
04 - Heat vegetable oil in a deep skillet or Dutch oven to 350°F. Fry chicken pieces in batches, 5 to 7 minutes per side, until golden and cooked through (internal temperature 165°F). Place fried chicken on a wire rack to drain.
05 - In a small saucepan, gently warm honey, hot sauce, and red pepper flakes over low heat until just bubbling. Remove from heat.
06 - Spread mayonnaise on the bottom half of each toasted brioche bun. Add shredded lettuce, one fried chicken thigh, a generous drizzle of hot honey, sliced dill pickles, and top with the remaining bun half.
07 - Present sandwiches immediately to ensure optimal crispiness.
