Chicken Sandwich Recipe

Marinate

Trim excess fat from the chicken thighs and place them in a shallow dish or zip-top bag. Combine buttermilk, hot sauce, 1 tsp kosher salt and 1/2 tsp black pepper. Pour over the chicken ensuring pieces are fully coated. Refrigerate for at least 1 hour or up to 6 hours (longer will tenderize more).

Caramelize Onions

Heat a skillet over medium-low heat and add butter and olive oil. Add the thinly sliced onion and 1/4 tsp salt. Cook slowly, stirring every 3–5 minutes so they soften and brown evenly. After about 15 minutes, if onions are not deep golden, sprinkle 1/2 tsp brown sugar and continue cooking another 5–10 minutes until deeply golden and jammy. Remove from heat and set aside. Total time about 20–25 minutes.

Make the Slaw

In a bowl combine shredded green and red cabbage and shredded carrot. In a separate small bowl whisk together mayonnaise, lime juice, minced chipotle in adobo, 1 tsp apple cider vinegar, 1/2 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust heat by adding more minced chipotle if desired. Toss dressing with cabbage mixture until evenly coated. Refrigerate until assembly. Makes about 2 cups.

Prepare Breading

In a shallow bowl combine flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne and 1/2 tsp kosher salt. Remove chicken from marinade, letting excess drip off. Dredge each thigh thoroughly in the seasoned flour, pressing to adhere. Place breaded pieces on a rack and let rest 10 minutes to set the crust.

Fry Chicken

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch (about 1 cup). Heat oil over medium-high until it reaches 350°F (175°C) or a test piece sizzles immediately. Fry chicken thighs, 2 at a time if needed, until golden brown and internal temperature reaches 165°F (74°C), about 4–6 minutes per side depending on thickness. Transfer to a wire rack set over a sheet pan to drain. Keep warm in a low oven (200°F/95°C) while finishing remaining pieces.

Make Glaze

In a small saucepan combine honey, sriracha, 1 tsp apple cider vinegar and red pepper flakes if using. Warm gently over low heat, stirring until blended and slightly thinned, 1–2 minutes. Do not boil. Remove from heat and keep warm.

Glaze Chicken

Brush or spoon a thin layer of hot honey over each fried chicken thigh just before assembly. For a stronger coating, dip the top of the chicken briefly into the warm glaze, allowing excess to drip back into the pan.

Toast Buns

Butter the cut sides of the donut buns lightly. In a skillet over medium heat, toast cut sides until golden, about 1–2 minutes.

Build the sandwich: place a toasted bottom bun on a plate, add a tablespoon of chipotle slaw, place a glazed fried chicken thigh on top, add a generous spoonful of caramelized onions, and top with extra hot honey drizzle if desired. Add pickles if using. Cap with the top donut bun.

Serve immediately while hot so the crust stays crisp and the glaze is tacky.