Extra-crispy chicken, hot honey, pickles, and brioche buns create a bold, crowd-pleasing sandwich.
# Components:
→ Chicken
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 - Combine buttermilk, hot sauce, salt, and pepper in a large bowl. Add chicken thighs, toss to coat thoroughly, cover, and refrigerate for at least 30 minutes or up to 4 hours.
02 - Mix flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt in a separate bowl.
03 - Remove chicken from marinade, allowing excess to drip off. Dredge each piece in the seasoned flour mixture, pressing firmly to ensure full coating. For extra crispness, dip again in buttermilk and dredge a second time in the flour mixture.
04 - Heat at least 2 inches of 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, or until golden brown and fully cooked to an internal temperature of 165°F. Transfer to a wire rack to drain.
05 - In a small saucepan, combine honey, hot sauce, and red pepper flakes. Heat over low until mixture is gently bubbling, then remove from heat.
06 - Spread mayonnaise on the base of each toasted brioche bun. Layer with shredded lettuce, a piece of fried chicken, a generous drizzle of hot honey, dill pickle slices, and top with the remaining bun.
07 - Serve sandwiches immediately to enjoy the optimal crispness.
