Crispy chicken thighs coated in a seasoned crust, topped with warm honey butter, and tucked into toasted brioche buns. This sandwich is a blend of sweet, savory, and crunchy goodness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
4 boneless, skinless chicken thighs
1 cup buttermilk
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
Salt and black pepper to taste
Vegetable oil for frying
1/4 cup unsalted butter
3 tbsp honey
4 brioche buns
Mayonnaise or aioli (optional)
Pickles (optional)
Instructions
-
In a bowl, combine buttermilk with salt, pepper, garlic powder, and paprika. Add chicken and marinate for at least 1 hour.
-
Mix flour, cornstarch, and remaining spices in another bowl.
-
Dredge chicken in flour mix, pressing to coat. Repeat if needed.
-
Heat oil to 350°F and fry chicken for 5–7 minutes per side until golden and cooked through.
-
Let rest on a wire rack.
-
In a saucepan, melt butter and stir in honey until smooth.
-
Toast buns until lightly golden.
-
Assemble: spread mayo, add chicken, drizzle with honey butter, top with pickles and bun.