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1. Trim excess fat from the chicken thighs and lightly pound any very thick spots so the pieces are an even thickness.
4 piece boneless skinless chicken thighs
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2. In a bowl, whisk together the larger portion of hot sauce, buttermilk, half of the garlic powder, half of the onion powder, half of the paprika, half of the salt, and half of the black pepper until smooth.
1 cup Frank's Red Hot sauce,
0.8 cup buttermilk,
0.8 tsp garlic powder,
0.5 tsp onion powder,
0.5 tsp paprika,
1 tsp kosher salt,
0.5 tsp black pepper
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3. Add the chicken thighs to the marinade, turn to coat thoroughly, cover, and refrigerate for at least 30 minutes and up to 4 hours.
4 piece boneless skinless chicken thighs
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4. Finely shred the cabbage and grate or julienne the carrot, then place them in a large bowl.
0.5 head green cabbage,
1 piece carrot
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5. In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, a pinch of salt, and a pinch of black pepper until creamy.
2 tsp kosher salt,
1 tsp black pepper,
0.5 cup mayonnaise,
1.5 tbsp apple cider vinegar,
1.5 tsp granulated sugar,
1 tsp Dijon mustard
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6. Pour the dressing over the cabbage and carrot, toss to coat evenly, adjust seasoning with more salt or vinegar to taste, and refrigerate until ready to serve.
0.5 head green cabbage,
1 piece carrot,
0.5 cup mayonnaise
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7. In a shallow dish, whisk together flour, cornstarch, baking powder, remaining garlic powder, remaining onion powder, remaining paprika, cayenne pepper, remaining salt, and remaining black pepper.
0.8 tsp garlic powder,
0.5 tsp onion powder,
0.5 tsp paprika,
2 tsp kosher salt,
1 tsp black pepper,
2 cup all-purpose flour,
0.5 cup cornstarch,
1 tsp baking powder,
0.5 tsp cayenne pepper
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8. Remove one chicken thigh from the marinade, letting excess drip off, then press it into the flour mixture, coating every surface and pressing to form craggy bits.
4 piece boneless skinless chicken thighs,
2 cup all-purpose flour,
0.5 cup cornstarch
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9. Return the coated thigh briefly to the marinade, then back into the flour mixture for a second coating, pressing firmly again to build a thick, rough crust; repeat with remaining thighs and place them on a rack to rest for about 10 minutes.
4 piece boneless skinless chicken thighs,
2 cup all-purpose flour,
0.5 cup cornstarch
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10. Meanwhile, pour vegetable oil into a heavy pot to a depth of several inches and heat over medium-high heat until the oil reaches 175-180°C, checking with a thermometer.
1.5 L vegetable oil
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11. Fry the chicken thighs in batches without crowding, turning occasionally, until deep golden brown and very crispy, about 6-8 minutes per batch, ensuring the internal temperature reaches at least 74°C; transfer to a wire rack to drain.
4 piece boneless skinless chicken thighs,
1.5 L vegetable oil
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12. In a small saucepan or skillet over low heat, warm the smaller portion of hot sauce until just steaming, then remove from heat.
0.5 cup Frank's Red Hot sauce
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13. Place the hot fried chicken in a large bowl and drizzle with the warm hot sauce, tossing or spooning to coat the crust generously while keeping it crisp.
4 piece boneless skinless chicken thighs,
0.5 cup Frank's Red Hot sauce
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14. Split the brioche buns and toast the cut sides in a skillet or under a broiler until lightly golden, then spread the cut sides with softened butter.
4 piece brioche burger buns,
2 tbsp unsalted butter
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15. Place a generous layer of creamy slaw on the bottom half of each bun, top with a fried chicken thigh, then add pickle slices and the top bun; serve immediately while hot and crunchy.
4 piece boneless skinless chicken thighs,
0.5 head green cabbage,
1 piece carrot,
4 piece brioche burger buns,
24 slice dill pickle chips
