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YIELD
8 servings
TYPE
Lunch, Dinner
TIME
1 hour 5 minutes
LEVEL
Advanced
Here's What You'll Need
1
coleslaw, mayonnaise, red onion, red wine vinegar, sugar, butter, hot honey, brown sugar, cayenne pepper, garlic, paprika, chili powder, oil, chicken thighs, buttermilk, eggs, hot sauce, flour
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2
Pat the chicken dry with a paper towel, place in a mixing bowl, then season generously with salt and black pepper. Massage into the chicken, then cover and refrigerate for at least 2 hours.
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3
Combine all slaw ingredients in a large mixing bowl, then use tongs to thoroughly toss. Refrigerate until for at least 1 hour, or until needed.
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4
Combine butter, hot honey, brown sugar, cayenne pepper, garlic powder, paprika, chili powder, and salt in a sauce pan. Heat until butter has melted. Add 2 Tbsp of hot frying oil from the chicken, stir well.
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5
In a bowl, whisk together eggs, buttermilk, and hot sauce. In a second bowl, whisk together all-purpose flour, salt, and garlic powder.
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6
Place a wire rack on a baking sheet. Dip each chicken thigh in the flour mixture, then in the buttermilk, then again in the flour, shake off any excess. Transfer to a wire rack, then repeat.
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7
When oil is hot, add half the chicken thighs and cook, turning every 1-2 minutes, until all chicken is a golden brown. Transfer chicken to a clean wire rack, then repeat.
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8
You can either brush the hot honey sauce directly onto each piece of fried chicken or if you like things a little hotter, dip the chicken directly into the sauce until fully submerged.
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9
Add one piece of fried chicken to the bottom bun, then add a generous spoonful of sandwich slaw. Top with a couple of pickles, then place the remaining bun on top and serve immediately!
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