Ingredients
- Boneless Skinless Chicken Thighs (4 pieces)
- All-Purpose Flour (2 cups)
- Buttermilk (1 cup)
- Honey (1/2 cup)
- Fresh Jalapeños (3, thinly sliced into rounds)
- Canola or Peanut Oil (4 cups, for deep frying)
- Brioche Buns (4)
- Seasoning Blend (1 tablespoon kosher salt, 1 teaspoon black pepper, 1 teaspoon paprika)
Instructions
- Step 1: Prep the Chicken and Breading. Place the chicken thighs in a bowl and cover completely with buttermilk, marinating for at least 30 minutes (or up to 4 hours in the refrigerator). In a shallow dish, combine the flour and seasoning blend. Remove the chicken from the buttermilk, allowing excess liquid to drip off, then dredge thoroughly in the seasoned flour, pressing firmly to ensure a thick, crispy coating.
- Step 2: Prepare the Jalapeño Honey Drench. Combine the honey and thinly sliced jalapeños in a small saucepan. Heat the mixture over low heat until the honey is runny and warm, allowing the jalapeño flavor to infuse, about 5-7 minutes. Remove from heat and set aside, reserving the jalapeño slices for garnish if desired.
- Step 3: Fry the Chicken. Heat the canola oil in a Dutch oven or deep fryer to 325°F (160°C). Carefully lower the breaded chicken thighs into the hot oil (working in batches if necessary to avoid crowding). Fry the chicken for 6-8 minutes, flipping occasionally, until the crust is golden brown and the internal temperature reaches 165°F (74°C).
- Step 4: Drench and Rest. Remove the fried chicken and place the pieces on a wire rack over a baking sheet to drain any excess oil. While the chicken is still piping hot, immediately brush or spoon a very generous layer of the warm Jalapeño Honey mixture over the entire crispy surface of each piece, ensuring it soaks into the crust.
- Step 5: Assemble the Sandwich. Lightly toast the brioche buns. Place a piece of the freshly drenched chicken onto the bottom bun. Drizzle any remaining Jalapeño Honey from the saucepot over the top, and cap with the upper bun. Serve immediately while the crust is still crispy and warm.
Notes
- If you have leftovers, store the fried chicken (undrenched) separately from the honey sauce in the refrigerator for up to three days to maintain the crust's integrity.
- To revive the crunch, reheat any leftover fried chicken in a preheated oven or air fryer at 350°F (175°C) for 10 minutes, then apply fresh, warmed honey sauce just before serving.
- Offset the rich honey and spicy heat by adding a layer of cool, tangy coleslaw or a swipe of cream cheese mixed with a dash of lime juice onto the toasted brioche bun.
- For the crispiest result, ensure your frying oil is stabilized precisely at 325°F and only apply the honey drench immediately after the chicken is pulled from the oil and resting on the wire rack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American