# What You’ll Need:
→ Chicken Preparation
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
16 - 1/2 teaspoon red pepper flakes
→ Assembly
17 - 4 brioche buns, toasted
18 - 8 sliced dill pickles
19 - 1 cup shredded lettuce
20 - 1/4 cup mayonnaise
# How to Make It:
01 - Combine buttermilk, hot sauce, kosher salt, and black pepper in a large bowl. Submerge chicken thighs, turn to coat fully, cover, and refrigerate for at least 30 minutes or up to 4 hours for optimal flavor development.
02 - In a separate bowl, whisk together all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt until evenly distributed.
03 - Remove thighs from marinade, allowing excess liquid to drain. Coat each piece thoroughly in the flour mixture, pressing to adhere. For extra crunch, dip each piece back into buttermilk, then re-coat with the flour mixture.
04 - Heat vegetable oil in a deep skillet or Dutch oven to 350°F. Carefully add chicken, cooking in batches for 5 to 7 minutes per side or until golden brown and an internal temperature of 165°F is reached. Transfer to a wire rack to drain excess oil.
05 - Gently heat honey, hot sauce, and red pepper flakes in a small saucepan until the mixture begins to bubble. Remove from heat and set aside.
06 - Spread mayonnaise on the bottom halves of toasted brioche buns. Layer with shredded lettuce, a crispy chicken thigh, generous drizzle of hot honey, pickle slices, and top with the remaining buns.
07 - Serve sandwiches immediately to ensure optimal crispiness and texture.
