1Brine chicken thighs with salt overnight in the fridge, uncovered, to infuse them with salt and dry out the surface.
2Brine chicken thighs with salt overnight in the fridge, uncovered, to infuse them with salt and dry out the surface.
3Brine chicken thighs with salt overnight in the fridge, uncovered, to infuse them with salt and dry out the surface.
4Prepare 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.
5Prepare 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.
6Prepare 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.
7Prepare the dry batter by combining flour, corn starch, baking powder, chili garlic, paprika, and pepper.
8Prepare the dry batter by combining flour, corn starch, baking powder, chili garlic, paprika, and pepper.
9Prepare the dry batter by combining flour, corn starch, baking powder, chili garlic, paprika, and pepper.
10To fry, take a dried chicken thigh, dip it into the wet batter.
11To fry, take a dried chicken thigh, dip it into the wet batter.
12To fry, take a dried chicken thigh, dip it into the wet batter.
13For 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.
14For 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.
15For 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.
16Fry the coated chicken in oil set at 350 degrees Fahrenheit for about 5-7 minutes, until golden brown.
17Fry the coated chicken in oil set at 350 degrees Fahrenheit for about 5-7 minutes, until golden brown.
18Fry the coated chicken in oil set at 350 degrees Fahrenheit for about 5-7 minutes, until golden brown.
19While the fried chicken is still hot, sprinkle a little bit of flaky salt on it.
20While the fried chicken is still hot, sprinkle a little bit of flaky salt on it.
21While the fried chicken is still hot, sprinkle a little bit of flaky salt on it.
22Make 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.
23Make 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.
24Make 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.
25Toss each piece of fried chicken in the honey barbecue sauce until well coated.
26Toss each piece of fried chicken in the honey barbecue sauce until well coated.
27Toss each piece of fried chicken in the honey barbecue sauce until well coated.
28Assemble the sliders on a slider bun with spicy mayo and pickles.
29Assemble the sliders on a slider bun with spicy mayo and pickles.
30Assemble the sliders on a slider bun with spicy mayo and pickles.
Ingredients
2 lbs boneless chicken thighs
2 lbs boneless chicken thighs
2 lbs boneless chicken thighs
1 cup flour
1 cup flour
1 cup flour
0.33 cup corn starch
0.33 cup corn starch
0.33 cup corn starch
0.25 cup egg whites
0.25 cup egg whites
0.25 cup egg whites
8 oz sparkling water
8 oz sparkling water
8 oz sparkling water
3 cups flour
3 cups flour
3 cups flour
1 cup corn starch
1 cup corn starch
1 cup corn starch
1 tsp baking powder
1 tsp baking powder
1 tsp baking powder
1 tsp Chili
1 tsp Chili
1 tsp Chili
1 tsp Garlic powder
1 tsp Garlic powder
1 tsp Garlic powder
1 tsp Paprika
1 tsp Paprika
1 tsp Paprika
0.5 tsp Pepper
0.5 tsp Pepper
0.5 tsp Pepper
Salt
Salt
Salt
1 cup ketchup
1 cup ketchup
1 cup ketchup
0.25 cup Worcestershire sauce
0.25 cup Worcestershire sauce
0.25 cup Worcestershire sauce
2 tbsp apple cider vinegar
2 tbsp apple cider vinegar
2 tbsp apple cider vinegar
2 tbsp chipotle hot sauce
2 tbsp chipotle hot sauce
2 tbsp chipotle hot sauce
0.25 cup honey
0.25 cup honey
0.25 cup honey
3 tbsp butter
3 tbsp butter
3 tbsp butter
Brioche bun sliders
Brioche bun sliders
Brioche bun sliders
Pickles
Pickles
Pickles
1 cup mayo
1 cup mayo
1 cup mayo
0.25 cup hot sauce
0.25 cup hot sauce
0.25 cup hot sauce
1 tsp paprika
1 tsp paprika
1 tsp paprika
0.5 tsp chili powder
0.5 tsp chili powder
0.5 tsp chili powder
2 tbsp honey
2 tbsp honey
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.