Ingredients:

  • 1 lb (450 g) boneless chicken thighs
  • 1 cup (120 g) buttermilk
  • 2 tsp (10 g) hot sauce (e.g., Frank
  • s RedHot)
  • 1 tbsp (12 g) paprika
  • 1 tsp (5 g) garlic powder
  • 1 tsp (5 g) onion powder
  • 1 tsp (5 g) cayenne pepper
  • Salt to taste
  • 1 cup (120 g) all-purpose flour
  • ½ cup (60 g) cornstarch
  • 1 tsp (5 g) baking powder
  • 1 tsp (5 g) smoked paprika
  • Freshly ground black pepper to taste
  • ½ cup (120 ml) mayonnaise
  • 2 tbsp (30 ml) hot sauce (adjust for heat preference)
  • 1 tsp (5 g) honey
  • 4 brioche buns
  • Pickles (for topping)
  • 1 cup (80 g) coleslaw mix
  • ½ cup (120 ml) coleslaw dressing

Instructions:

  1. In a bowl
  2. In a separate bowl, whisk together flour, cornstarch, baking powder, smoked paprika, and black pepper.
  3. Heat oil in a frying pan over medium-high heat. Remove marinated chicken from the fridge. Dredge each piece in the breading mixture, ensuring full coverage. Carefully place in hot oil and fry until golden brown, about 5-7 minutes per side. Chicken should reach an internal temperature of 165°F (74°C).
  4. In a small bowl, mix mayonnaise, hot sauce, and honey until well combined.
  5. Toast brioche buns. Spread spicy sauce on the bottom bun, add fried chicken, top with coleslaw, pickles, and other half of the bun.