# 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 deep frying
→ Hot Honey
14 - 1/3 cup honey
15 - 1–2 tablespoons hot sauce, to taste
16 - 1/2 teaspoon red pepper flakes
→ Assembly
17 - 4 toasted brioche buns
18 - 8 slices dill pickle
19 - 1 cup shredded lettuce
20 - 1/4 cup mayonnaise
# Method:
01 - In a large mixing bowl, combine buttermilk, hot sauce, kosher salt, and ground black pepper. Submerge chicken thighs, ensuring even coating. Cover and refrigerate for a minimum of 30 minutes, or up to 4 hours for enhanced flavor.
02 - In a separate bowl, whisk together all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt until thoroughly mixed.
03 - Remove chicken from marinade, allowing excess to drip off. Dredge each piece in flour mixture, pressing to ensure a thick, even coating. For an extra crisp crust, briefly dip each piece back into buttermilk and again into the flour mixture.
04 - Preheat vegetable oil in a deep skillet or Dutch oven to 350°F. Fry chicken in batches, cooking each thigh for 5 to 7 minutes per side until golden brown and internal temperature reaches at least 165°F. Transfer to 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 and set aside.
06 - Spread mayonnaise on the bottom half of each toasted brioche bun. Layer with shredded lettuce, a piece of hot honey chicken, generous drizzle of hot honey, dill pickle slices, and top with the remaining bun half.
07 - Present sandwiches while chicken is hot and crisp for optimal texture.
