Ingredients
4 boneless skinless chicken thighs
4 burger brioche buns
Mayo pickle chips
1 cup buttermilk
1 cup hot sauce
1 cup of flour
1 cup corn starch
2 tbsp baking powder
Garlic powder
1 tbsp onion powder
1 tbsp black pepper
1 tbsp smokin buffalo blend (sub Nashville hot seasoning)
2 tbsp unsalted butter
½ cup honey
¼ cup hot sauce
2 minced garlic cloves
Directions
Step 1
Start off by marinating the chicken thighs. Season your thighs with smokin buffalo blend first (sub salt and pepper)
Step 2
In a bowl, add 1 cup hot sauce, 1 cup buttermilk and marinate for 2 hours or preferably overnight.
Step 3
Now mix all dried ingredients in a bowl for the dredge, set aside.
Step 4
Preheat the oil to 350 degrees. While preheating, dip the chicken in the flour mixture and set aside.
Step 5
Let the flour set in the chicken before frying for about 5 minutes.
Step 6
First, fry the chicken for 4 minutes, then refry again for 3 minutes or until golden brown.
Step 7
Once all the chicken is fried, make the sauce. In a sauce pan, add all the ingredients for the sauce, put in on low heat stirring here and there, for 10 minutes
Step 8
Once the sauce is done, brush it on the chicken.
Step 9
Now let’s assemble! Toast the buns with butter before hand, once toasted add mayo, pickles, and the chicken.
