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Ingredients
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Chicken Marinade
Breading
Frying
Assembly
Method
Chicken Marinade
- 1
Prepare Marinade
In a large bowl, combine buttermilk, hot sauce, salt, and black pepper. Mix well.
- 2
Marinate Chicken
Add the chicken thighs to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.
Breading
- 3
Prepare Breading Mixture
In a separate bowl, combine the all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix until evenly combined.
- 4
Dredge Chicken
Remove the marinated chicken from the refrigerator. Allow excess marinade to drip off, then coat each piece of chicken in the breading mixture, pressing gently to adhere.
Frying
- 5
Heat Oil
In a large, deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry Chicken
Fry the breaded chicken thighs in batches for about 8-10 minutes per side, or until golden brown and cooked through. Remove and drain on paper towels.
Assembly
- 7
Prepare Buns
While the chicken is frying, lightly toast the brioche buns until golden.
- 8
Assemble Sandwiches
On the bottom half of each bun, place a piece of fried chicken. Top with pickles, coleslaw, and drizzle with additional hot sauce. Place the top bun on and serve immediately.
