Fried Chicken Heat-wich Recipe

In a medium bowl whisk together the buttermilk, hot sauce, garlic powder, onion powder, kosher salt, and black pepper until combined.

Place the trimmed, pounded chicken thighs into a resealable bag or shallow container and pour the marinade over the chicken, ensuring each piece is coated. Seal or cover and refrigerate for at least 2 hours and up to overnight. (Longer marination tenderizes and flavors the chicken.)

About 30 minutes before frying, remove the chicken from the refrigerator so it comes closer to room temperature (helps even cooking).

In a wide shallow bowl or rimmed baking sheet, whisk together the all-purpose flour, cornstarch, smoked paprika, cayenne pepper, garlic powder, onion powder, dried oregano, kosher salt, and black pepper to make the seasoned dredge.

In a separate small bowl whisk the egg with 2 tablespoons water to make an egg wash.

Working one piece at a time, let excess buttermilk drip off the chicken, then dredge the piece in the seasoned flour, pressing firmly so a thick coating adheres. Tap off any very loose flour, dip into the egg wash, then return to the flour for a second coating, pressing again to form a craggy crust. Place coated pieces on a wire rack and repeat with remaining chicken. Let the coated chicken rest 10–15 minutes to set the crust.

Pour enough neutral oil into a heavy 10–12 inch skillet to reach about 1/2 inch depth (approximately 1 cup). Heat over medium-high until the oil registers 350°F (175°C) on a deep-fry thermometer or until a small pinch of flour sizzles and browns in about 15–20 seconds.

Carefully add the coated chicken pieces to the hot oil without overcrowding; you may need to cook in 2 batches. Reduce heat slightly to maintain oil temperature around 325–350°F (165–175°C). Fry each piece 4–6 minutes per side, flipping once, until golden brown and an instant-read thermometer inserted in the thickest part reads 165°F (74°C). Adjust time for thickness.

Transfer fried chicken to a wire rack set over a sheet pan lined with paper towels to drain and rest for 5 minutes. If using hot honey, brush or drizzle the hot honey over the warm chicken now for a sticky spicy-sweet glaze.

While chicken rests, make the sauce: in a small bowl combine mayonnaise, honey, and Dijon mustard; whisk until smooth. Taste and adjust sweetness or heat as desired (add a few drops of hot sauce for more heat).

Heat a skillet over medium heat. Spread butter on cut sides of brioche buns and toast in the skillet, buttered side down, until golden and slightly crisp, about 1–2 minutes. Remove from heat.

To assemble: spread a generous tablespoon of the honey-Dijon mayo on the bottom half of each toasted bun. Place a leaf of green lettuce, then a slice of tomato, then a hot fried chicken thigh. Top the chicken with 1–2 tablespoons pickles and additional drizzle of hot honey if desired. Spread a little mayo on the top bun and close the sandwich.

Serve immediately while chicken is hot and crusty. Provide napkins—the sandwich is intentionally messy and spicy.