# Components:
→ For the 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
→ For the 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 deep frying
→ Hot Honey
14 - 1/3 cup honey
15 - 1 to 2 tablespoons hot sauce
16 - 1/2 teaspoon red pepper flakes
→ For Assembly
17 - 4 brioche buns, toasted
18 - 8 sliced dill pickles
19 - 1 cup shredded lettuce
20 - 1/4 cup mayonnaise
# Method:
01 - In a large mixing bowl, whisk together buttermilk, hot sauce, kosher salt, and ground black pepper. Add chicken thighs, ensuring each is fully coated. Cover and refrigerate for a minimum of 30 minutes and up to 4 hours.
02 - In a separate bowl, combine all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt, mixing thoroughly.
03 - Remove the chicken from the marinade and allow excess liquid to drip off. Coat each thigh in the seasoned flour mixture, pressing firmly for adhesion. For an extra-crispy texture, dip once more in buttermilk and repeat flour coating.
04 - Preheat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Fry chicken thighs in batches for 5 to 7 minutes per side, or until deeply golden and the internal temperature reaches 165°F (74°C). Set fried chicken on a wire rack to drain.
05 - In a small saucepan over medium heat, combine honey, hot sauce, and red pepper flakes. Heat gently until mixture just begins to bubble, then remove from heat.
06 - Spread mayonnaise on the bottom of each toasted brioche bun. Add shredded lettuce, a crispy piece of chicken, generous drizzle of hot honey, and sliced pickles. Cap each sandwich with the top bun.
07 - Serve immediately to enjoy the chicken at its crispiest.
