Serves 1
Directions
- 1Brine chicken thighs with salt overnight in the fridge, uncovered, to infuse them with salt and dry out the surface.
- 2Prepare the wet batter by mixing flour, corn starch, egg whites, and cold sparkling water until it reaches an almost heavy cream consistency; lumps are okay.
- 3Prepare the dry batter by combining flour, corn starch, baking powder, chili garlic, paprika, and pepper.
- 4To fry, take a dried chicken thigh, dip it into the wet batter.
- 5For extra craggly bits, add some wet batter into the dry batter mixture, mix it up, then toss the wet-battered thigh into the dry batter to coat.
- 6Fry the coated chicken in oil set at 350 degrees Fahrenheit for about 5-7 minutes, until golden brown.
- 7While the fried chicken is still hot, sprinkle a little bit of flaky salt on it.
- 8Make the barbecue sauce by combining ketchup, Worcestershire sauce, apple cider vinegar, chipotle hot sauce, and honey, then add a couple of knobs of cold butter to finish, creating a glossy and saucy honey barbecue.
- 9Toss each piece of fried chicken in the honey barbecue sauce until well coated.
- 10Assemble the sliders on a slider bun with spicy mayo and pickles.
Ingredients
- 2 lbs boneless chicken thighs
- 1 cup flour
- 0.33 cup corn starch
- 0.25 cup egg whites
- 8 oz sparkling water
- 3 cups flour
- 1 cup corn starch
- 1 tsp baking powder
- 1 tsp Chili
- 1 tsp Garlic powder
- 1 tsp Paprika
- 0.5 tsp Pepper
- Salt
- 1 cup ketchup
- 0.25 cup Worcestershire sauce
- 2 tbsp apple cider vinegar
- 2 tbsp chipotle hot sauce
- 0.25 cup honey
- 3 tbsp butter
- Brioche bun sliders
- Pickles
- 1 cup mayo
- 0.25 cup hot sauce
- 1 tsp paprika
- 0.5 tsp chili powder
- 2 tbsp honey
Tips
- The chicken thighs are brined in salt overnight to infuse them with salt and dry out the surface for better frying.
- For craggly bits on the fried chicken, add some wet batter to the dry batter and mix it up before tossing in the thigh.
- Fry the chicken at 350 degrees Fahrenheit until golden brown perfection, about 5-7 minutes.
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