Hot Honey Crispy Chicken Sandwiches

Photo: Evan-Amos · Public domain · source

Buttermilk-brined chicken thighs fried until craggy and crunchy, drizzled with chili-spiked hot honey and stacked with slaw and pickles on brioche.

Ingredients

• 1½ lb boneless thighs (4 large)
• 1 cup milk plus 1 tbsp lemon juice
• 4 brioche buns
• ⅓ cup honey
• 2 cups coleslaw mix
• pickle chips

From your pantry: 1½ cups flour, 2 tbsp cornstarch, 2 tsp paprika, 1 tsp each garlic powder, cayenne, salt; oil for frying; 2 tsp chili flakes; mayo.

Instructions

1. Soak the chicken in the milk, lemon juice and 1 tsp salt for at least 30 minutes.
2. Mix the flour, cornstarch, paprika, garlic powder, cayenne and 1 tsp salt. Drizzle in 3 tbsp of the soaking milk and rub it in to make shaggy clumps. That's the craggy crust.
3. Dredge each thigh firmly. Fry in 1 inch of 350°F oil until deep golden and 175°F inside, 5 to 6 minutes per side. Drain on a rack.
4. Warm the honey with the chili flakes. Toss the slaw with a spoon of mayo and salt.
5. Toast the buns, spread with mayo, add the chicken, drizzle generously with hot honey, then slaw and pickles.

Tip: Thighs stay juicy even if you overshoot the cooking time. Breasts don't.

Nutrition per serving

Good for

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