Sort ingredients
alexis_
QR Code
Listen
Pdf
Season the chicken with salt, smoked paprika, garlic powder, and black pepper.
Mix well so the seasoning coats all pieces evenly. Let the chicken rest for 10–15 min.
In one bowl, mix all-purpose flour and cornstarch. Coat the seasoned chicken into the dry batter:
In a bowl, combine buttermilk, salt, smoked paprika, black pepper, and garlic powder.
Mix until well combined. Add the chicken pieces and make sure they are fully coated.
In another bowl, combine the crushed cornflakes and panko breadcrumbs.
Remove the chicken from the wet batter and dredge it in the flour mixture, pressing gently so the coating sticks well.
Heat oil in a deep pan to 350°F (175°C).
Carefully add the coated chicken pieces.
Fry for 5–7 minutes per side, or until golden brown and fully cooked. Transfer to a wire rack or paper towel to drain excess oil.
In a bowl, combine mayonnaise, buttermilk, hot sauce, pickle juice, and honey.
Add salt, onion powder, garlic powder, smoked paprika, and black pepper.
Whisk until smooth and creamy.
Spread butter on the cut side of the brioche buns.Toast them in a pan over medium heat until golden.
Spread sauce on the bottom bun.
Place the crispy fried chicken on top.
Add pickles.
Spread more sauce on the top bun if desired.
Close the sandwich and serve immediately.