Ingredients
Scale
- 4 boneless skinless chicken thighs
- 4 Brioche Buns
- 4 scoops of Vanilla Ice Cream
- 4 tbsp Hot Honey
- Canola oil for frying
Marinade
- 1 qt buttermilk
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
Flour Dredge
- 3 cups flour
- 1/2 cup cornstarch
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1/2 tbsp salt
- 1/2 tbsp black pepper
- 1 tsp cayenne pepper
Instructions
- Put together the buttermilk marinade by combining the ingredients and mixing.
- Trim the excess fat off of the chicken thighs then place them in the buttermilk marinade overnight.
- Pour oil into a dutch oven and bring it to 350°F.
- Coat each piece of chicken in the flour dredge.
- Carefully place the chicken in the hot oil and let it fry for 5-6 minutes until it reaches an internal temperature of 175°F.
- Assemble sandwich on a toasted brioche bun with the fried chicken, a scoop of vanilla ice cream and drizzle hot honey on top.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
