Ingredients:

  • 2 cups buttermilk
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tbsp salt
  • 1 tbsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp onion powder
  • 1/2 tsp white pepper
  • 1/2 cup mayonnaise
  • 1 tbsp honey
  • 1 tbsp Dijon mustard
  • 1 tsp hot sauce
  • 1/2 tsp smoked paprika
  • 6 boneless, skinless chicken thighs (150g each)
  • 6 brioche buns
  • 12 thick-cut dill pickle slices
  • 3 cups neutral oil
  • 2 tbsp unsalted butter

Instructions:

  1. Whisk together buttermilk, 1 tbsp salt, black pepper, paprika, and garlic powder in a large bowl.
  2. Add chicken thighs to the buttermilk mixture, ensuring they are completely covered; cover and refrigerate for at least 4 hours.
  3. Whisk together flour, cornstarch, 1 tbsp salt, paprika, cayenne pepper, onion powder, and white pepper in a shallow dish.
  4. Remove a chicken thigh from the brine, let excess drip off, and press firmly into the flour mixture.
  5. Quickly dip the floured chicken back into the buttermilk brine for one second.
  6. Return the chicken to the flour, pressing firmly to create crags, and set on a wire rack for 10 minutes.
  7. Pour oil into a cast iron skillet until 1 inch deep and heat to 350°F (175°C).
  8. Fry chicken thighs in batches of 2-3 to avoid overcrowding; fry for 5–7 minutes per side until the exterior is deep golden brown and the internal temperature reaches 165°F (74°C).
  9. Transfer fried chicken to a wire rack to drain.
  10. Mix mayonnaise, honey, Dijon mustard, hot sauce, and smoked paprika to create the sauce.
  11. Melt butter in a pan over medium heat and toast brioche buns cut-side down until golden brown.
  12. Spread the sauce on both buns, place 2 pickle slices on the bottom bun, add the crispy chicken thigh, and top with the second bun.