Hot Honey Buffalo Chicken Sandwich

By Chef Jack Ovens · 45 min

Ingredients

Instructions

1. Marinate the chicken thighs in buttermilk, hot sauce, salt and pepper for 4 hours, up to 48 hours.
2. Mix the flour, cornflour, onion powder, garlic powder, smoked paprika, chilli powder, salt and pepper in a clean bowl.
3. Mix the ranch ingredients in a bowl and refrigerate.
4. Melt the butter with the honey, hot sauce, onion powder, garlic powder, salt and pepper in a saucepan over medium heat, whisking until combined, then remove from the heat.
5. Heat oil in a large high-sided pan or pot until it is half full and reaches 180°C (350°F).
6. Drain the chicken, dredge in the seasoned flour and shake off the excess. Double-coat if you like.
7. Fry for 10 to 12 minutes, until golden and crisp and the internal temperature reaches 74°C (165°F). Work in batches.
8. Toss the cooked chicken in the hot honey sauce until coated.
9. Toast the buns. Spread ranch on both halves, add the chicken and pickles, and close the bun.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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