-
1. Trim excess fat from the chicken thighs and lightly pound them so they are an even thickness for frying.
4 piece boneless skinless chicken thighs
-
2. In a bowl, whisk together the buttermilk, the larger portion of Frank's RedHot, garlic powder, onion powder, part of the kosher salt, and black pepper.
1.5 cup buttermilk,
0.5 cup Frank's RedHot Original,
1 tsp garlic powder,
1 tsp onion powder,
0.8 tsp kosher salt,
1 tsp black pepper
-
3. Submerge the chicken thighs in the buttermilk mixture, cover, and refrigerate for at least 2 hours and up to overnight.
-
4. In a large shallow dish, combine the all-purpose flour, cornstarch, paprika, cayenne pepper, baking powder, granulated sugar, and the remaining kosher salt, mixing thoroughly.
2.5 cup all-purpose flour,
0.5 cup cornstarch,
2 tsp paprika,
0.5 tsp cayenne pepper,
1 tsp baking powder,
1 tsp granulated sugar,
4 piece brioche burger buns
-
5. In a separate shallow bowl, lightly beat the eggs until smooth to create an egg wash.
2 piece eggs
-
6. Pour vegetable oil into a heavy pot or deep fryer to a depth of about 5 to 7 cm and heat it to 175°C, checking with a thermometer.
1.5 L vegetable oil
-
7. Working with one piece at a time, lift a chicken thigh from the marinade, let excess drip, coat it in the flour mixture, dip it quickly in the egg wash, then return it to the flour mixture, pressing to form lots of craggy bits for extra crunch.
-
8. Carefully lower the coated chicken into the hot oil and fry, turning occasionally, until deep golden and cooked through, about 6 to 8 minutes per piece; cook in batches to avoid crowding.
-
9. Transfer fried chicken to a wire rack set over a tray to drain and rest for a few minutes while you prepare the sauce and buns.
-
10. In a small bowl, whisk together the mayonnaise, the smaller portion of Frank's RedHot, and honey until smooth to make a spicy sauce.
0.5 cup mayonnaise,
0.2 cup Frank's RedHot Original,
1.5 tbsp honey
-
11. Split the brioche burger buns and toast the cut sides in a skillet with melted butter over medium heat until golden.
4 piece brioche burger buns,
2 tbsp unsalted butter
-
12. Spread some spicy sauce on the bottom and top bun halves, then layer shredded lettuce on the bottom bun.
2 cup shredded lettuce
-
13. Place a fried chicken thigh on top of the lettuce, spoon a little extra spicy sauce over the chicken, add dill pickle chips, crown with the top bun, and serve immediately.
16 slice dill pickle chips
