Hot Chicken Bun Recipe

Marinate

Cut each chicken thigh into pieces roughly the width of the buns (about 3–4 oz pieces). In a bowl combine 1 cup buttermilk and 1 tablespoon hot sauce. Add the chicken, cover, and refrigerate for at least 1 hour or up to 4 hours to tenderize and infuse heat.

Prepare dredge

In a shallow dish whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp cayenne, 1.5 tsp kosher salt, and 3/4 tsp black pepper. Set aside.

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet (cast-iron preferred) to reach roughly 1/2 inch depth. Heat over medium-high until oil registers 350°F (175°C) or a small pinch of flour sizzles immediately.

Dredge and fry

Remove chicken from the marinade, letting excess drip off. One piece at a time, coat thoroughly in the seasoned flour mixture, pressing to adhere. Shake off excess. Fry in batches without crowding until golden brown and cooked through, about 3–4 minutes per side depending on thickness; internal temperature should reach 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and keep warm (oven at 200°F/95°C).

While chicken fries, melt 2 tablespoons unsalted butter in a small saucepan over low heat. Stir in 2 tablespoons hot sauce, 1 teaspoon honey, 1/4 teaspoon smoked paprika and 1/8 teaspoon cayenne (if using). Whisk until combined and warm but not boiling. Remove from heat.

When a batch of fried chicken is finished, toss each piece briefly in the warm sauce to coat evenly. Place coated pieces back on the wire rack to set for a minute—this creates the spicy glossy finish on the chicken.

In a bowl combine 1/2 cup mayonnaise, 1/4 cup buttermilk, and 1/4 cup sour cream. Add 2 tablespoons finely chopped chives, 1/2 tsp dried dill, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/2 teaspoon lemon juice. Whisk until smooth. Taste and adjust salt or lemon. Chill until ready to assemble; consistency should be pourable but thick enough to smear on buns.

If pickles are whole or thick, slice to fit buns into 6 slices total (about 1–2 per bun). Thinly slice 1 tablespoon fresh chives for finishing garnish.

If buns are chilled, steam according to package instructions or place in a bamboo steamer over simmering water for 3–4 minutes until soft and warm. Alternatively, split buns and very lightly toast cut sides in a skillet with 1 tablespoon butter until just golden, then reclose to steam briefly to stay soft.

To assemble each Hot Chicken Bun: open a steamed bun, spread about 1 tablespoon buttermilk ranch on the bottom half, place one piece of spicy fried chicken (approx. 3–4 oz) on top, add 1–2 slices of B&B pickle, sprinkle with sliced chives, and close the bun. Serve immediately while chicken is hot and the bun is soft.

Optional: serve extra buttermilk ranch on the side for dipping.