Mike's Hot Honey Fried Chicken Sandwich with Pickles and Slaw

How to Make Mike's Hot Honey Fried Chicken Sandwich with Pickles and Slaw

1. 1

   Step 1: Marinate the chicken

   Trim any excess fat from the thighs and pound lightly to an even thickness if needed. In a bowl, whisk together buttermilk, hot sauce and 1 teaspoon of the kosher salt; submerge the chicken, cover and refrigerate for at least 15 minutes (up to 4 hours) to tenderize and infuse flavor.

   For this step

   • 4 piecesBoneless skinless chicken thighs
   • 1 1/2 cupsButtermilk
   • 2 tablespoonsHot sauce
   
2. 2

   Step 2: Prepare the dredge

   Place the all-purpose flour in a shallow dish and season with the remaining 1 teaspoon kosher salt and several grinds of black pepper. Remove each thigh from the buttermilk, letting excess drip off, then press thoroughly into the flour to coat; shake off any excess and set aside on a rack.

   For this step

   • 2 cupsAll-purpose flour
   
3. 3

   Step 3: Fry the chicken

   Heat vegetable oil in a large heavy skillet over medium-high heat until it reaches 350°F (175°C) or a small pinch of flour sizzles on contact. Fry the chicken in batches without overcrowding, 4–6 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a sheet tray to drain and rest 5 minutes.

   For this step

   • 1 1/2 cupsVegetable oil (for frying)
   
4. 4

   Step 4: Toast the buns

   Split the buns and toast cut-side down in the still-warm skillet for 1–2 minutes until lightly golden. This prevents sogginess and gives a buttery crunch to the sandwich.
   
5. 5

   Step 5: Prep the slaw

   Toss the pre-made coleslaw to fluff and adjust seasoning with a pinch of salt and a little pepper if desired. If your coleslaw is dry, stir in a tablespoon or two of mayonnaise or plain yogurt to bind before assembling.

   For this step

   • 2 cupsPre-made coleslaw
   
6. 6

   Step 6: Glaze and assemble the sandwiches

   Warm Mike's Hot Honey briefly in the microwave or a small pan just until pourable. Brush each fried thigh with a spoonful of hot honey, pile onto toasted buns, top with bread-and-butter pickles and a generous handful of slaw, then finish with more hot honey if you like extra shine and heat.

   For this step

   • 3/4 cupBread-and-butter pickles
   • 4 piecesBuns (brioche or potato)
   • 1/3 cupMike's Hot Honey
   

1. Trim any excess fat from the thighs and pound lightly to an even thickness if needed. In a bowl, whisk together buttermilk, hot sauce and 1 teaspoon of the kosher salt; submerge the chicken, cover and refrigerate for at least 15 minutes (up to 4 hours) to tenderize and infuse flavor.
2. Place the all-purpose flour in a shallow dish and season with the remaining 1 teaspoon kosher salt and several grinds of black pepper. Remove each thigh from the buttermilk, letting excess drip off, then press thoroughly into the flour to coat; shake off any excess and set aside on a rack.
3. Heat vegetable oil in a large heavy skillet over medium-high heat until it reaches 350°F (175°C) or a small pinch of flour sizzles on contact. Fry the chicken in batches without overcrowding, 4–6 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a sheet tray to drain and rest 5 minutes.
4. Split the buns and toast cut-side down in the still-warm skillet for 1–2 minutes until lightly golden. This prevents sogginess and gives a buttery crunch to the sandwich.
5. Toss the pre-made coleslaw to fluff and adjust seasoning with a pinch of salt and a little pepper if desired. If your coleslaw is dry, stir in a tablespoon or two of mayonnaise or plain yogurt to bind before assembling.
6. Warm Mike's Hot Honey briefly in the microwave or a small pan just until pourable. Brush each fried thigh with a spoonful of hot honey, pile onto toasted buns, top with bread-and-butter pickles and a generous handful of slaw, then finish with more hot honey if you like extra shine and heat.