Chicken Sandwich Recipe

Marinate the Chicken

In a bowl, combine buttermilk, salt, paprika, garlic powder, and black pepper. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour or overnight for best results.

Prepare the Glaze

In a small saucepan, combine honey and sriracha sauce. Heat over low heat, stirring until well mixed. Remove from heat and set aside.

Make the Slaw

In a large bowl, mix together shredded cabbage, shredded carrots, sliced jalapeño, and ranch dressing. Toss until all ingredients are well combined. Set aside.

Fry the Chicken

Remove chicken from marinade and let excess liquid drip off. In a separate bowl, combine flour and cornstarch. Dredge each chicken thigh in the flour mixture, shaking off excess. Heat vegetable oil in a deep skillet over medium-high heat. Fry the chicken in batches until golden brown and cooked through, about 6-8 minutes per side. Drain on paper towels.

Assemble the Sandwich

Spread the honey sriracha glaze on the bottom half of each burger bun. Place a lettuce leaf on each bun, followed by the fried chicken thigh. Top with jalapeño ranch slaw and finish with the top half of the bun. Serve immediately.