The Firebird Recipe

Directions for The Firebird Sandwich

1. 1

   Marinate the Chicken

   In a large bowl, combine buttermilk, smoked paprika, cayenne pepper, garlic powder, salt, and black pepper. Add chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.

2. 2

   Prepare the Slaw

   In a large bowl, mix shredded cabbage and carrots. Drizzle with hot honey and toss until well combined. Set aside to marinate.

3. 3

   Prepare the Sweet Chili Mayo

   In a small bowl, combine mayonnaise and sweet chili sauce. Mix well and set aside.

4. 4

   Bread the Chicken

   In a shallow dish, whisk together flour and cornstarch. Remove chicken from marinade, letting excess drip off, and coat in the flour mixture. Shake off excess flour.

5. 5

   Fry the Chicken

   In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Fry chicken thighs in batches until golden brown and cooked through, about 5-7 minutes per side. Transfer to a paper towel-lined plate to drain.

6. 6

   Assemble the Sandwich

   Spread sweet chili mayo on the bottom half of each brioche bun. Top with crispy fried chicken, followed by a generous scoop of hot honey slaw. Place the top half of the bun on the sandwich.

7. 7

   Serve

   Serve the Firebird sandwiches immediately, with extra hot honey on the side if desired.