Honey Butter Fried Chicken Sandwich with Pickled Jalapeño Slaw Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Pat the chicken thighs dry with paper towels if they are very wet. Set up a dredging station with the buttermilk mixture and the flour mixture in separate shallow dishes.

Preheat the frying oil to 350°F (175°C) and have a wire rack ready to hold the fried chicken. Toast the brioche buns and prepare the slaw by tossing the shredded cabbage with the chopped pickled jalapeños.

Instructions

Marinate and Dredge

1. 1Marinate the Chicken
   In a large bowl, whisk together the buttermilk, paprika, cayenne, and garlic powder. Add the chicken thighs, turning to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.
   Look for The chicken is fully coated in the pinkish spiced buttermilk.
   Tip For deeper flavor, marinate overnight.
2. 2Prepare the Dredge
   In a shallow dish, combine the all-purpose flour, cornstarch, and salt. Mix well with a fork to create a craggy texture.
   Look for The flour mixture looks like coarse sand with some lumps.
   Tip The cornstarch helps create an extra crispy crust.

After marinating, the chicken should be thoroughly coated in the spiced buttermilk. The dredge should have a craggy, floury texture. When you lift the chicken from the dredge, the coating should cling in a thick, shaggy layer. The oil should be shimmering and at the correct temperature before you begin frying.

Fry to Golden Perfection

3. 3Heat the Oil
   Pour the frying oil into a heavy pot, leaving at least 2 inches of headroom. Heat over medium-high until a deep-fry thermometer registers 350°F (175°C).
   Look for The oil shimmers and a bread cube sizzles immediately when dropped in.
   Tip Maintain the oil temperature between 325°F and 350°F while frying.
4. 4Dredge the Chicken
   Remove the chicken from the buttermilk, letting the excess drip off. Dredge each thigh in the flour mixture, pressing firmly to adhere. Shake off any excess and place on a wire rack.
   Look for The chicken is fully coated with a thick, shaggy crust.
   Tip Let the coated chicken rest for 5 minutes before frying to help the coating stick.
5. 5Fry the Chicken
   Carefully lower the chicken into the hot oil using tongs. Fry for 3-4 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Work in batches if needed to avoid overcrowding.
   Look for The coating turns deep golden amber and the chicken sizzles vigorously.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use a thermometer to check the temperature in the thickest part of the thigh.

The chicken should be deep golden brown and the coating should be very crispy to the touch. The internal temperature should read 165°F (74°C) on an instant-read thermometer. The sizzling should be vigorous but not violent, and the aroma should be rich and savory. Let the fried chicken drain briefly on a wire rack.

Glaze and Assemble

6. 6Make the Honey Butter Glaze
   In a small saucepan, melt the butter over low heat. Stir in the honey and sea salt until smooth and glossy. Keep warm.
   Look for The glaze is smooth, amber, and fragrant.
   Tip Do not boil the glaze; just warm it enough to stay liquid.
7. 7Glaze the Fried Chicken
   Brush the hot fried chicken generously with the honey butter glaze on both sides. The glaze will melt into the crispy crust.
   Look for The chicken is shiny and coated in a sticky, sweet glaze.
   Tip Brush while the chicken is still hot so the glaze soaks in.
8. 8Assemble the Sandwiches
   Place the toasted brioche buns on a work surface. Divide the shredded purple cabbage and pickled jalapeños between the bottom halves. Top with the glazed chicken, then close with the top buns. Press down gently.
   Look for The sandwich is tall, colorful, and the glaze drips slightly.
   Tip Serve immediately to keep the crust crispy.

The honey butter glaze should be smooth, glossy, and warm. When brushed onto the hot chicken, it should coat the surface evenly and start to soak into the crust.

The slaw should be crisp and tangy. Assembled sandwiches should be tall and colorful, with the glaze slightly dripping. Press the top bun down gently to meld the flavors.

Common mistakes

One common mistake is overcrowding the pot when frying, which drops the oil temperature and results in soggy chicken. Fry in batches, maintaining the oil temperature between 325°F and 350°F.

Another mistake is brushing the glaze on too early; the chicken should be hot so the glaze melts and adheres. Also, avoid over-marinating the chicken in buttermilk for more than 24 hours, as the texture can become mushy.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part. The crust should be deeply golden brown and very crispy.

If you don't have a thermometer, cut into the thickest part—the juices should run clear and the meat should be opaque throughout. Let the chicken rest for a minute or two before glazing to allow the juices to redistribute.

• Poultry: 165°F (74°C) in the thickest part