This sandwich is absolutely amazing! The crunch and the sweetness is all there. The double fried technique just makes it so much better.

Difficulty: Easy

Course Main Course Cuisine American Keyword chicken sandwich, double fried chicken, fried chicken sandwich, spicy chicken sandwich

Total Time 3 hrs

Servings 2

  • 4 boneless skinless chicken thighs

  • 4 burger brioche buns

  • Mayo pickle chips

  • 1 cup buttermilk

  • 1 cup hot sauce

Flour Mixture
  • 1 cup of flour

  • 1 cup corn starch

  • 2 tbsp baking powder

  • Garlic powder

  • 1 tbsp onion powder

  • 1 tbsp black pepper

  • 1 tbsp Spanglish Asadero Smokin' Buffalo Blend by Miguel Raya

Honey Hot Sauce
  • 2 tbsp unsalted butter

  • ½ cup honey

  • ¼ cup hot sauce

  • 2 minced garlic cloves

  • Start off by marinating the chicken thighs. Season your thighs with smokin buffalo blend first (sub salt and pepper)

  • In a bowl, add 1 cup hot sauce, 1 cup buttermilk and marinate for 2 hours or preferably overnight.

  • Now mix all dried ingredients in a bowl for the dredge, set aside.

  • Preheat the oil to 350 degrees. While preheating, dip the chicken in the flour mixture and set aside.

  • Let the flour set in the chicken before frying for about 5 minutes.

  • First, fry the chicken for 4 minutes, then refry again for 3 minutes or until golden brown.

  • Once all the chicken is fried, make the sauce. In a sauce pan, add all the ingredients for the sauce, put in on low heat stirring here and there, for 10 minutes

  • Once the sauce is done, brush it on the chicken.

  • Now let’s assemble! Toast the buns with butter before hand, once toasted add mayo, pickles, and the chicken.


You want your chicken to register 175 internal temperature.