Hot Honey Fried Chicken Sandwich

Ingredients

• 4-6 boneless, skinless chicken thighs
• 2 cups buttermilk
• 1/4 cup hot sauce (such as Tabasco or Crystal)
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 teaspoon salt, plus more for seasoning
• Neutral oil (such as peanut or canola)
• 4-6 brioche buns
• 1/2 cup hot honey (store-bought or homemade)
• 1 cup dill pickle chips
• For the creamy coleslaw:
• 2 cups shredded cabbage
• 1/2 cup shredded carrots
• 1/2 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• Salt and pepper to taste

Instructions

1. 1

   In a large bowl, whisk together the buttermilk, hot sauce, and a pinch of salt. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours.

2. 2

   In a separate, wide, shallow dish, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne, black pepper, and 1 teaspoon of salt. Set a wire rack over a baking sheet nearby.

3. 3

   Remove a chicken thigh from the buttermilk, letting the excess drip off. Dredge it in the flour mixture, pressing firmly to adhere. Shake off the excess, then dip it back into the buttermilk for a second bath. Dredge it in the flour a final time, pressing to create craggly nooks and crannies. Place on the wire rack. Repeat with all thighs. Let them rest for 10 minutes.

4. 4

   Pour 2 inches of neutral oil into a heavy-bottomed pot or Dutch oven. Heat to 350°F (175°C). Carefully lower 2-3 pieces of chicken into the hot oil, being careful not to overcrowd the pot. Fry for 6-8 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a clean wire rack and season immediately with a pinch of flaky salt.

5. 5

   While the chicken rests, toast the brioche buns in a dry skillet or on the griddle until golden.

6. 6

   In a small bowl, mix together the shredded cabbage, shredded carrots, mayonnaise, apple cider vinegar, sugar, and salt and pepper to taste to make the creamy coleslaw.

7. 7

   To assemble, spread a generous layer of the creamy coleslaw on the bottom bun. Place a hot, crispy chicken thigh on top. Drizzle liberally with hot honey. Add a handful of dill pickle chips on top of the honey. Crown with the top bun and press down gently. Serve immediately.