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Categories:
chicken thighs buns canola oil egg buttermilk flour salt black pepper hot sauce cayenne garlic paprika chili powder honey
Viewed: 22 - Published at: a year agoIngredients
- 4 boneless skinless chicken thighs
- 8 slider buns
- 6 cups canola oil
- 1 egg
- 1/2 cup buttermilk
- 1 cup flour
- 1 tablespoon salt
- 2 teaspoons black pepper
- 1 tablespoon hot sauce
- 2 tablespoons cayenne
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 2 teaspoons honey
Method
- Prepare two bowls to coat chicken. In the first bowl, place egg, milk and hot sauce and mix well. Into the second bowl, combine flour, salt & black pepper.
- Cut each chicken thigh half and pat them dry with a paper towel.
- In a dutch oven or heavy cast iron skillet, heat oil until it reaches 325 degrees fahrenheit.
- Take a piece of chicken and coat it in flour, then egg mix, then back into the flour. Repeat until all pieces are coated.
- When oil is up to temp, fry a few pieces at a time, not overcrowding the pan. Allow oil to return to temperature before adding the next batch. Fry each piece until golden brown, with internal temperature measuring 165 degrees fahrenheit (about 6 minutes per side). As you remove the pieces, place them on a rack over foil to cool.
- In another bowl, combine cayenne, chili powder, garlic, paprika and honey along with 1/2 cup of the frying oil. Stir well, then brush this oil solution over the fried chicken pieces.
- Serve on slider buns with thick cut pickles.
