A viral Southern classic: buttermilk-brined chicken, double-dredged and fried crisp, brushed with a cayenne-brown-sugar butter glaze, stacked on brioche with pickles and mayo.
Ingredients
2 lb boneless, skinless chicken thighs
2 cups buttermilk
2 tbsp Louisiana-style hot sauce
2 large eggs
1 1/4 cups all-purpose flour
1/4 cup cornstarch
1 tsp cayenne pepper
1 tsp paprika
1 tsp black pepper
1/4 tsp baking powder
Vegetable oil for frying
6 brioche buns
Mayonnaise
Dill pickle chips
Instructions
1. Whisk buttermilk with hot sauce and 2 tsp salt; add chicken and refrigerate at least 2 hours (or overnight).
2. Whisk eggs into the buttermilk mixture. In a separate dish, whisk flour, cornstarch, cayenne, paprika, black pepper, baking powder, and 1/2 tsp salt.
3. Dredge each thigh in flour, dip back in buttermilk, then dredge in flour again; rest on a wire rack 15 min.
4. Heat 2 inches of oil to 350F and fry chicken in batches 8-12 min until golden and 165F inside; keep warm in a 200F oven.
5. For the glaze, melt 3 tbsp butter in 1/2 cup hot frying oil with 1-3 tbsp cayenne, 2 tbsp brown sugar, 3/4 tsp each onion powder, salt, and paprika; brush over hot chicken.
6. Spread mayo on toasted buns, add chicken, pickles, and top bun; serve with extra sauce.
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