Ingredients (serves 2)

• 2 chicken thighs (boneless, skinless)
• ½ cup buttermilk
• 1 cup all‐purpose flour
• 1 tsp paprika
• ½ tsp cayenne pepper
• Salt and pepper to taste
• 1 cup vegetable oil (for frying)

Hot Coating

• 2 tbsp melted butter
• 1 tsp cayenne pepper
• ½ tsp paprika
• ½ tsp garlic powder

To Assemble

• 2 brioche buns, toasted
• ½ cup coleslaw
• Dill pickle slices

Instructions

1. Marinate chicken thighs in buttermilk with a pinch of salt for 20 minutes.
2. In a shallow dish, mix flour, paprika, cayenne, salt, and pepper.
3. Heat oil in a heavy skillet to 180 °C (350 °F).
4. Dredge chicken in flour mixture, shaking off excess. Fry 6–7 minutes per side until golden and cooked through. Drain on paper towels.
5. Combine melted butter with cayenne, paprika, and garlic powder. Brush over hot chicken.
6. Place chicken on bottom bun, top with coleslaw and pickles, then close with top bun.