1
Step 1
20 minIn a bowl, mix buttermilk and hot sauce. Add chicken thighs and marinate for at least 20 minutes.
Ingredients used:
- 4 piece•chicken thighs
- 1 cup•buttermilk
- ¼ cup•hot sauce
Indulge in these crispy, double fried chicken sandwiches drizzled with a sweet and spicy hot honey glaze. Perfectly juicy chicken thighs are encased in a crunchy coating that delivers a satisfying crunch with every bite, making these sandwiches an irresistible treat.
*Percent daily values are based on a 2,000 calorie diet, the US national average.
Skill Level Medium | Cook Time 50 min | Servings 4 | Serving Size 1 sandwich | Est. Calories 3179 per serving |
Carbs 227.9g (83%) | Protein 41.2g (82%) | Fats 258.9g (332%) | Daily Diet 2000 cal (159%) | |
*Percent daily values are based on a 2,000 calorie diet, the US national average.
chicken thighs
4 piece
boneless, skinless
all-purpose flour
2 cup
cornstarch
0.5 cup
salt
2 tsp
black pepper
1 tsp
ground
buttermilk
1 cup
hot sauce
¼ cup
vegetable oil
4 cup
for frying
honey
0.5 cup
warmed
red pepper flakes
1 tsp
brioche buns
4 piece
split
pickles
8 slice
chicken thighs
4 piece
boneless, skinless
all-purpose flour
2 cup
cornstarch
0.5 cup
salt
2 tsp
black pepper
1 tsp
ground
buttermilk
1 cup
hot sauce
¼ cup
vegetable oil
4 cup
for frying
honey
0.5 cup
warmed
red pepper flakes
1 tsp
brioche buns
4 piece
split
pickles
8 slice
In a bowl, mix buttermilk and hot sauce. Add chicken thighs and marinate for at least 20 minutes.
In another bowl, combine flour, cornstarch, salt, and black pepper.
Heat vegetable oil in a deep pan to 350°F (175°C).
Dredge marinated chicken in the flour mixture, ensuring an even coat. Shake off excess.
Fry chicken in hot oil for 6-8 minutes until golden brown. Remove and drain on paper towels.
In a small saucepan, combine honey and red pepper flakes. Heat until warm and well mixed.
Assemble the sandwiches by placing chicken on the bottom halves of the buns. Drizzle with hot honey and add pickles if desired.
Top with the remaining bun halves and serve immediately.
