Hot Honey Fried Chicken Sandwich with Pickle Slaw

Method

1. Lay each chicken thigh between two sheets of plastic wrap and pound it with the bottom of a small pan to an even 1.5 cm thickness, so it cooks evenly and fits the bun. Mix the buttermilk, salt and hot sauce, add the chicken, cover and refrigerate for at least 2 hours (up to overnight).

   Add in this stepBoneless, skinless chicken thighs 300 gButtermilk 180 mlSalt (for the brine) 4 gHot sauce 2 tsp

2. Pickle slaw: slice the cabbage as thinly as you can, chop half of the pickles, and toss both with the mayonnaise, vinegar and salt. Chill until serving; it softens slightly and turns tangy.

   Add in this stepGreen cabbage 120 gDill pickle slices 4Mayonnaise 2 tbspApple cider vinegar (for the slaw) 1 tspSalt (for the slaw) 1 pinch

3. Hot honey: put the honey and chili flakes in a small 14 cm pan and warm over low heat for 2 min, just until runny and fragrant; do not let it boil, or it turns bitter and sticky. Take it off the heat and stir in the vinegar.

   Add in this stepHoney 3 tbspRed pepper flakes ½ tspApple cider vinegar (for the hot honey) ½ tsp

   low heat

4. Mix the flour, cornstarch, salt, smoked paprika, garlic powder and pepper in a wide bowl, then rub in 1 tablespoon of the brine to form small clumps. Let the excess brine drip off each thigh and press it firmly into the flour on both sides. Rest on a wire rack for 10 min, until the coating looks damp. Wash your hands after touching raw chicken.

   Add in this stepAll-purpose flour 90 gCornstarch 2 tbspSalt (for the dredge) ¾ tspSmoked paprika 1 tspGarlic powder ½ tspGround black pepper ½ tsp

5. Pour the oil into a heavy 20 cm pot, at least 4 cm deep and no more than half full. Heat over medium-high heat for about 8 min, until it reaches 175°C (a wooden chopstick gives off a steady stream of small bubbles). Keep the lid within reach and water away from the oil.

   Add in this stepNeutral oil for frying 1 L

   medium-high heat

6. Fry in 1 batch(es), lowering each thigh in away from you with tongs. Keep the oil at 165–170°C over roughly medium-high heat. Fry for 7 min per batch, turning once halfway, until deep golden and crunchy. It is done when the center reads at least 74°C (thighs are best at 80°C) and the juices run clear. Stand on a wire rack and brush both sides with hot honey while still hot.

   medium-high heat

7. Split the buns. Melt the butter in a 24 cm frying pan over medium heat and toast the buns cut side down for 1 min 30 sec, until golden and crisp; this keeps them from going soggy.

   Add in this stepBurger buns (brioche or potato) 2Butter 10 g

   medium heat

8. Build each sandwich: bottom bun, the remaining pickle slices, the hot-honey chicken, a little more hot honey, a heap of slaw and the top bun. Press lightly and eat right away while the crust is still crackling.

   Add in this stepDill pickle slices 4