RECIPE BELOW
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INGREDIENTS
-5 boneless skinless chicken thighs
-2-3 cups of buttermilk
-3 tablespoons hot sauce
-1 egg
-2 cups all-purpose flour
-1 cup corn starch
-6 tablespoons cayenne pepper
-2 tablespoons honey
-1 tablespoon paprika
-2 teaspoons chili powder
-1 teaspoon onion powder
-1 teaspoon garlic powder
-1 teaspoon salt
-1 teaspoon pepper
-Brioche buns
-Vegetable oil for frying

FOR THE PICKLE
-1/2 cucumber, thinly sliced
-1/4 cup rice wine vinegar
-2 tablespoons sugar
-pinch of chili flakes, salt & pepper

FOR THE SAUCE
-4 tbsp mayonnaise
-2 tbsp wholegrain mustard
-1/2 tbsp hot sauce

METHOD
-Place all spices in a bowl and stir until combined (we will be using this blend 3 different ways. If you run out by the last step just make more)
-In a large mixing bowl add buttermilk and 1 egg (beaten)
-Next stir in about 2-3 tbsp of the spice blend and 3 tbsp of hot sauce
-Submerge your chicken thighs in the buttermilk and set in fridge for up to 12 hr
-While chicken is marinating make your dredge. Combine flour, corn starch, and another 3 Tbsp of your spice blend. Stir until evenly combined.
-Once the chicken has been marinated remove from fridge. Allow any excess buttermilk to drip off then place your chicken thighs in the flour/corn starch mixture. Coat evenly then place chicken BACK into the buttermilk and then back into the four/corn starch to create a DOUBBLE breading.
-Heat veg oil to 375 deg
-Once the oil is hot fry chicken thighs until golden brown (about 5-7 mins)
-While chicken is frying toast buns and make the sauce by combining mayo, mustard & hot sauce
-Once chicken is fried take 1/4 cup of hot fryer oil and add it to the spice blend (about 1/4 cup)
-Add in 2 tbsp of honey and stir until spices are dissolved
-Paint the spicy glaze on top of fried chicken
-Spread sauce on bun, top with pickles and chicken
-Enjoy!


TO MAKE PICKLE
-Combine vinegar, sugar, salt & chili flake in a bowl and whisk
-Add sliced cucumbers
-Let sit in fridge for at least 30 min