-
1. Trim excess fat from the chicken thighs and lightly pound any very thick areas so the pieces are an even thickness for frying.
4 piece Boneless skinless chicken thighs
-
2. In a large bowl combine the buttermilk, a portion of the Frank's RedHot sauce, some kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper, then whisk until smooth.
1 cup Frank's RedHot Original sauce,
1.5 cup Buttermilk,
2.5 tsp Kosher salt,
1 tsp Black pepper,
2 tsp Garlic powder,
2 tsp Onion powder,
1.5 tsp Smoked paprika,
0.5 tsp Cayenne pepper
-
3. Add the chicken thighs to the marinade, turning to coat thoroughly, then cover and refrigerate for at least 4 hours and up to overnight.
-
4. In a medium bowl whisk together the mayonnaise, some of the Frank's RedHot sauce reserved for sauce and finishing, Dijon mustard, honey, apple cider vinegar, finely grated or minced garlic clove, and a pinch of kosher salt until smooth and tangy.
2.5 tsp Kosher salt,
0.8 cup Mayonnaise,
2 tbsp Dijon mustard,
1.5 tbsp Honey,
1.5 tbsp Apple cider vinegar,
1 clove Garlic clove,
0.5 cup Frank's RedHot Original sauce (for sauce and finishing)
-
5. Scoop a few spoonfuls of the sauce into a separate large bowl, add the shredded cabbage and shredded carrot, season with a pinch of salt and black pepper, and toss until the vegetables are lightly coated, then refrigerate until serving.
3 cup Shredded green cabbage,
0.5 cup Shredded carrot
-
6. In a wide shallow dish whisk together the all-purpose flour, cornstarch, baking powder, granulated sugar, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper until completely blended.
2.5 tsp Kosher salt,
1 tsp Black pepper,
2 tsp Garlic powder,
2 tsp Onion powder,
1.5 tsp Smoked paprika,
0.5 tsp Cayenne pepper,
2.5 cup All-purpose flour,
0.8 cup Cornstarch,
1.5 tsp Baking powder,
1 tbsp Granulated sugar
-
7. Remove a piece of chicken from the marinade, letting excess drip off, then place it in the flour mixture and firmly press to coat every surface, lifting and pressing to form craggy bits for extra crunch.
4 piece Boneless skinless chicken thighs,
2.5 cup All-purpose flour
-
8. Dip the coated chicken back into the buttermilk marinade quickly, then return it to the flour mixture and press again to create a thick, double dredged crust; place the coated piece on a wire rack while you repeat with the remaining chicken.
1.5 cup Buttermilk
-
9. Pour the neutral frying oil into a deep, heavy pot so it reaches several inches up the sides and heat over medium-high heat until it reaches about 175 to 180 degrees Celsius, adjusting the heat to maintain temperature.
1.5 L Neutral frying oil
-
10. Fry the chicken thighs in batches, lowering them carefully into the hot oil and cooking until deeply golden and ultra-crispy, turning occasionally, for about 6 to 8 minutes per piece or until the internal temperature reaches 74 degrees Celsius, then transfer to a clean wire rack to drain.
-
11. While the chicken rests on the rack, drizzle or brush some of the remaining Frank's RedHot sauce over the hot crust for an extra hit of heat without soaking the coating.
0.5 cup Frank's RedHot Original sauce (for sauce and finishing)
-
12. Split the brioche burger buns and lightly toast the cut sides in a skillet with melted butter over medium heat until golden at the edges.
4 piece Soft brioche burger buns,
2 tbsp Unsalted butter
-
13. Spread a generous layer of the spicy sauce on the bottom and top halves of each bun, then place a fried chicken thigh on each bottom bun, top with a mound of slaw and several pickle chips, crown with the top bun, and serve immediately while hot and crispy.
4 piece Boneless skinless chicken thighs,
3 cup Shredded green cabbage,
16 slice Kosher dill pickle chips,
4 piece Soft brioche burger buns,
0.5 cup Frank's RedHot Original sauce (for sauce and finishing)
-
14. Offer extra Frank's RedHot sauce on the side for those who want even more heat.
0.5 cup Frank's RedHot Original sauce (for sauce and finishing)
