1Salt brine the boneless chicken thighs overnight, uncovered in the fridge to infuse with salt and dry out the surface.
2Salt brine the boneless chicken thighs overnight, uncovered in the fridge to infuse with salt and dry out the surface.
3Salt brine the boneless chicken thighs overnight, uncovered in the fridge to infuse with salt and dry out the surface.
4Prepare the wet batter by mixing flour, corn starch, egg whites, and really cold sparkling water until it has an almost heavy cream consistency; lumps are okay.
5Prepare the wet batter by mixing flour, corn starch, egg whites, and really cold sparkling water until it has an almost heavy cream consistency; lumps are okay.
6Prepare the wet batter by mixing flour, corn starch, egg whites, and really cold sparkling water until it has an almost heavy cream consistency; lumps are okay.
7Prepare the dry batter by adding corn starch, a dash of baking powder, chili garlic, paprika, and pepper to flour.
8Prepare the dry batter by adding corn starch, a dash of baking powder, chili garlic, paprika, and pepper to flour.
9Prepare the dry batter by adding corn starch, a dash of baking powder, chili garlic, paprika, and pepper to flour.
10When ready to fry, take a dried thigh, dip it into the wet batter.
11When ready to fry, take a dried thigh, dip it into the wet batter.
12When ready to fry, take a dried thigh, dip it into the wet batter.
13For craggly bits, add some wet batter into the dry batter, mix it up, and then toss the wet-battered thigh in it.
14For craggly bits, add some wet batter into the dry batter, mix it up, and then toss the wet-battered thigh in it.
15For craggly bits, add some wet batter into the dry batter, mix it up, and then toss the wet-battered thigh in it.
16Fry the chicken in oil set at 350 degrees Fahrenheit for about 5-7 minutes until golden brown perfection.
17Fry the chicken in oil set at 350 degrees Fahrenheit for about 5-7 minutes until golden brown perfection.
18Fry the chicken in oil set at 350 degrees Fahrenheit for about 5-7 minutes until golden brown perfection.
19Once fried and still hot, sprinkle with a little flaky salt.
20Once fried and still hot, sprinkle with a little flaky salt.
21Once fried and still hot, sprinkle with a little flaky salt.
22Prepare the homemade barbecue sauce by combining ketchup, a splash of Worcestershire sauce, apple cider vinegar, and chipotle hot sauce.
23Prepare the homemade barbecue sauce by combining ketchup, a splash of Worcestershire sauce, apple cider vinegar, and chipotle hot sauce.
24Prepare the homemade barbecue sauce by combining ketchup, a splash of Worcestershire sauce, apple cider vinegar, and chipotle hot sauce.
25Turn off the heat and stir in lots of honey.
26Turn off the heat and stir in lots of honey.
27Turn off the heat and stir in lots of honey.
28Finish the sauce with a couple of knobs of cold butter for a glossy and saucy honey barbecue.
29Finish the sauce with a couple of knobs of cold butter for a glossy and saucy honey barbecue.
30Finish the sauce with a couple of knobs of cold butter for a glossy and saucy honey barbecue.
31Coat each piece of fried chicken in the honey barbecue sauce.
32Coat each piece of fried chicken in the honey barbecue sauce.
33Coat each piece of fried chicken in the honey barbecue sauce.
34Assemble the sliders on a slider bun with spicy mayo and pickles.
35Assemble the sliders on a slider bun with spicy mayo and pickles.
36Assemble the sliders on a slider bun with spicy mayo and pickles.
37Make the spicy mayo by mixing mayo, hot sauce, paprika, chili powder, honey, and salt to taste.
38Make the spicy mayo by mixing mayo, hot sauce, paprika, chili powder, honey, and salt to taste.
39Make the spicy mayo by mixing mayo, hot sauce, paprika, chili powder, honey, and salt to taste.
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
12 oz sparkling water
12 oz sparkling water
12 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
Salt
Salt
Salt
Equipment
fryerpan
Tips
For craggly bits in the dry batter, add some wet batter to the dry mix before tossing the thigh.
When the fried chicken is still hot, add a little flaky salt.