Ingredients
- 4 boneless, skinless chicken thighs
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 2 cups all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- Vegetable oil, for frying
- 4 brioche buns
- 1/2 cup mayonnaise
- 1 cup shredded lettuce
- 1 cup sliced pickles
- 1/2 cup honey
- 2 jalapenos, thinly sliced
Feel free to substitute chicken breasts if you prefer, and if you’re not a fan of too much heat, you can reduce the number of jalapenos or use a milder variety.
Instructions
- In a large bowl, combine the buttermilk and hot sauce. Add the chicken thighs, ensuring they are fully submerged, and marinate in the refrigerator for at least 2 hours or overnight for best results.
- In another bowl, mix together the flour, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Remove the chicken from the marinade, letting the excess drip off. Dredge each piece in the flour mixture, pressing down to ensure an even coating.
- Heat a deep pot with vegetable oil until it reaches 350°F. Carefully lower the chicken into the oil, frying in batches for about 5-7 minutes on each side, or until golden brown and cooked through.
- While the chicken is frying, prepare the jalapeno honey by heating honey in a small saucepan over low heat. Add the sliced jalapenos and let them steep for about 5 minutes to infuse the honey with spice.
- Toast the brioche buns lightly to enhance their flavor and texture.
- To assemble the sandwich, spread mayonnaise on the bottom half of each bun, layer with lettuce and pickles, place the fried chicken on top, and drizzle generously with jalapeno honey before capping with the top bun.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International