Crispy buttermilk chicken, a cool slaw and a generous drizzle of Hot n Sticky Hot Honey. Sweet, crunchy, with heat that builds.
Serves: 4 | Prep: 20 min + 2 hr marinating | Cook: 15 min
Ingredients
- 4 boneless chicken thighs
- 1 cup buttermilk
- 1 tsp salt
- 1 cup plain flour
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp black pepper
- Rice bran oil, for frying
- 4 brioche buns, toasted
- 2 cups shredded cabbage
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- Pickles, to serve
- 4 tbsp The Flavorsmith Hot Honey
Method
- Soak the chicken in the buttermilk and salt. Chill for at least 2 hours.
- Mix the flour, paprika, garlic powder and pepper. Lift the chicken from the buttermilk and press it firmly into the flour.
- Heat 3 cm of oil to 170°C. Fry the chicken 6–7 minutes each side, until golden and cooked through (75°C inside). Drain on a rack.
- Toss the cabbage with the mayonnaise and lemon juice.
- While the chicken is still hot, drizzle 1 tbsp Hot Honey over each piece.
- Build the burgers: bun, slaw, chicken, pickles, then a final drizzle of Hot Honey.
Chef's tip: Glaze the chicken while it's hot. The honey loosens and soaks into the crust instead of sitting on top.