Description
Crispy fried chicken thighs bathed in spicy hot sauce, served on toasted buns with tangy pickles for a bold Southern flavor. Moist, juicy thighs with a gritty cornmeal crust deliver heat and comfort.
Ingredients
2 lbs boneless, skin-on chicken thighs (or breasts)
1 cup hot sauce (e.g., Frank’s RedHot)
1 1/2 cups buttermilk
2 cups flour or cornmeal mixture
1 tbsp honey (or maple syrup)
4 sesame or brioche buns
4–6 dill pickle slices (optional)
Instructions
Brine chicken thighs in buttermilk for 30 minutes
Pat dry with paper towels
Dredge in seasoned flour mixture until fully coated
Fry in 350°F oil (cast-iron skillet) for 4 minutes per side
Drain on wire rack
Mix hot sauce with honey and salt; brush over hot chicken
Toast buns, butter cut sides
Layer chicken on bottom bun, add pickles, top with top bun
Notes
Use chicken breasts if thighs unavailable
Toast buns for 30 seconds in oven
Omit pickles for dietary restrictions
Use halal-certified hot sauce if needed
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 5g
- Sodium: 950mg
- Fat: 24g
- Saturated Fat: 8g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg