Spicy Honey Chicken Sandwich
A crispy fried chicken thigh drizzled with a sweet and spicy honey glaze, served in a brioche bun with pickles.
- 4 boneless, skinless chicken thighs
- 1 cup buttermilk
- 2 cups all-purpose flour
- 2 tbsp cornstarch
- 1 tbsp cayenne pepper
- 1 tbsp smoked paprika
- for frying vegetable oil
- 4 brioche buns
- for serving dill pickles
- 1/2 cup honey
- 1-2 tbsp hot sauce (like sriracha)
Toast your brioche buns with a little butter for a richer taste and better texture.
- 1
Marinate chicken thighs in buttermilk for at least 30 minutes.
- 2
In a bowl, mix flour, cornstarch, cayenne pepper, paprika, salt, and pepper.
- 3
Dredge the chicken in the flour mixture, ensuring it's fully coated. For extra crispiness, dip it back in buttermilk and then in flour again.
- 4
Heat oil in a deep pan to 350°F (175°C). Fry chicken for 5-7 minutes per side, until golden brown and cooked through.
- 5
While the chicken is frying, mix honey and hot sauce in a small bowl to create the glaze.
- 6
Drizzle the hot honey glaze over the fried chicken.
- 7
Serve immediately on a toasted brioche bun with pickles.