Crispy chicken, hot honey, pickles, and lettuce on brioche create a sweet, spicy, and savory handheld favorite.
# 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
→ For 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
→ Sandwich 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 mixing bowl, whisk together the buttermilk, hot sauce, kosher salt, and ground black pepper. Add chicken thighs, turn to coat thoroughly, cover, and refrigerate for a minimum of 30 minutes or up to 4 hours for deeper flavor development.
02 - In a separate bowl, combine all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt. Whisk until evenly blended.
03 - Remove marinated chicken thighs from the bowl, allowing excess marinade to drip off. Dredge each thigh in the prepared flour mixture, pressing firmly for maximum adherence. For enhanced crispiness, return chicken to buttermilk and then dredge again in flour.
04 - Heat vegetable oil in a deep skillet or Dutch oven to 350°F. Fry chicken thighs in batches, cooking two pieces at a time for 5 to 7 minutes per side, or until deeply golden brown and fully cooked with an internal temperature of 165°F. Transfer to a wire rack to drain.
05 - In a small saucepan over medium-low heat, combine honey, hot sauce, and red pepper flakes. Stir and heat until the mixture just begins to bubble. Remove from heat immediately to preserve flavor.
06 - Spread mayonnaise onto the bottom half of each toasted brioche bun. Arrange a layer of shredded lettuce, top with a fried chicken thigh, and drizzle generously with hot honey. Add sliced dill pickles and cap with the remaining bun half.
07 - Serve sandwiches immediately to retain optimum crispiness and texture.
