Golden fried chicken, spicy-sweet honey, tangy pickles, and toasted brioche buns in every bite.
# Components:
→ Chicken Preparation
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 dill pickle slices
19 - 1 cup shredded lettuce
20 - 1/4 cup mayonnaise
# Directions:
01 - In a large mixing bowl, whisk buttermilk, hot sauce, kosher salt, and black pepper. Add chicken thighs and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes or up to 4 hours for enhanced flavor.
02 - Combine all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt in a separate bowl and mix evenly.
03 - Remove chicken from the marinade and allow the excess liquid to drip off. Dredge each thigh in the seasoned flour mixture, pressing firmly for maximum adherence. Repeat once more by dipping in buttermilk and flour if a thicker crust is desired.
04 - Heat vegetable oil in a deep skillet or Dutch oven to 350°F. Fry chicken two pieces at a time for 5 to 7 minutes per side, until golden brown and internal temperature reaches 165°F. Transfer to a wire rack to drain.
05 - Simmer honey, hot sauce, and red pepper flakes in a small saucepan over low heat until gently bubbling, then remove from heat.
06 - Spread mayonnaise on each lower brioche bun half. Layer with shredded lettuce, one fried chicken thigh, a generous drizzle of hot honey, pickle slices, and crown with the top bun.
07 - Serve immediately for optimal crispiness.
