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Ingredients
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Fried Chicken
Smoked Honey Mayo
Smoked Honey Glaze
Assembly & Extras
Method
Fried Chicken
Brine/Marinate
Trim and flatten: If thighs are uneven, gently pound to even thickness (about 3/4") so they cook uniformly. Place chicken in a bowl or zip-top bag. Whisk buttermilk with hot sauce and 1/2 teaspoon kosher salt; add chicken to the buttermilk mixture, cover, and refrigerate at least 1 hour and up to 6 hours (longer will produce more tender chicken).
Prep Dredge
In a shallow bowl or pie dish, whisk together flour, cornstarch, baking powder, remaining 1 tsp kosher salt, black pepper, garlic powder, paprika, and cayenne. Set aside.
Dredge Chicken
Remove chicken from buttermilk, allowing excess to drip off. Working one piece at a time, press each thigh firmly into the flour mixture to fully coat. Shake off excess and set on a wire rack for 10 minutes to help the crust adhere.
Heat Oil
Pour oil into a 10- or 12-inch skillet to a depth of about 1/2" (or use a deep fryer). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 45–60 seconds.
Fry
Carefully add chicken pieces (do not overcrowd the pan). Fry 3–4 minutes per side for thin thighs (longer for thicker pieces) until golden brown and internal temperature reaches 165°F (74°C). Maintain oil temp near 330–350°F by adjusting heat. Transfer to a wire rack set over a sheet tray to drain.
Smoked Honey Glaze
Warm honey and butter in a small saucepan over low heat until butter melts and honey is fluid. Remove from heat and whisk in liquid smoke and optional hot sauce. Brush the glaze onto the hot fried chicken immediately (both sides) so it forms a shiny, slightly sticky coating. Reserve any extra glaze for serving.
Smoked Honey Mayo
In a small bowl, whisk together mayonnaise, honey, liquid smoke, apple cider vinegar, lemon juice, salt, and pepper until smooth and homogenous. Taste and adjust: add a few drops more liquid smoke if you want a smokier profile or more honey for sweetness. Chill until assembly.
Assembly & Extras
Build Sandwiches
Spread about 1.5 tablespoons smoked honey mayo on the bottom bun. Place a lettuce leaf if using, then the glazed fried chicken. Top chicken with 2–3 tablespoons sliced pickles (adjust to taste). Spoon any remaining glaze lightly over pickles or on the top bun. Close with top bun and press gently.
Serve
Serve immediately while chicken is hot and crispy. Makes 2 sandwiches. Provide extra smoked honey mayo and pickles on the side if desired.