Hot Bbq Recipe

Marinate

Trim and flatten the chicken thighs to even thickness (about 1/2 inch). In a bowl, combine buttermilk and hot sauce. Submerge the chicken in the buttermilk mixture, cover, and refrigerate for at least 30 minutes and up to 4 hours.

Prep dry mix

In a shallow dish or bowl combine the all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, black pepper, kosher salt, and baking powder. Whisk to fully combine and break up any lumps.

Heat oil

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 inch (about 1 to 1.5 cups depending on pan size). Heat over medium-high until the oil registers 350°F (175°C) on a thermometer or a small breadcrumb dropped in quickly sizzles and browns in about 30–45 seconds.

Dredge and fry

Remove chicken from the buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture, pressing to adhere a thick coating. Shake off excess. Place chicken in the hot oil, cooking in batches to avoid overcrowding. Fry thighs 4–6 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Maintain oil temperature between 325–350°F by adjusting heat. Transfer cooked chicken to a wire rack set over a baking sheet to drain and keep crisp.

While the chicken rests, combine the prepared BBQ sauce, hot honey, apple cider vinegar, and sriracha (if using) in a small saucepan. Warm over low heat, stirring, until just bubbling and well combined (2–3 minutes). Taste and adjust sweetness or heat: add more hot honey to sweeten or more sriracha for heat. Keep warm.

Lay bacon slices in a cold skillet and turn heat to medium. Cook, turning occasionally, until bacon is crisp and browned, about 8–10 minutes depending on thickness. Transfer to a paper towel–lined plate to drain. When cool, fold or stack slices to fit the sandwich.

Toast the buns: spread butter on the cut sides of the buns and toast in a skillet over medium heat until golden, about 1–2 minutes per side.

Optional spread: if using mayo or ranch, spread about 1 tablespoon on each bun bottom.

Sauce the chicken: brush or spoon a generous layer (about 1–2 tablespoons) of the warm hot honey BBQ sauce onto each fried thigh, coating both sides lightly so the crust stays crisp while being saucy.

Assemble sandwiches: place the sauced fried chicken on the bottom bun, add 2 slices of crispy bacon per sandwich, scatter pickle slices on top of the bacon, then crown with the top bun. Serve immediately so the chicken remains hot and the coating stays crisp.