Nashville Hot Honey Chicken Sandwich with Creamy Slaw

2 hrs 30 min + frying8 sandwiches

Crispy fried chicken thighs coated in a spiced hot honey glaze, served on toasted brioche with tangy creamy coleslaw and pickles.

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prepPreheat oven to 350°F / 175°C if toasting buns in oven
400 g bagged coleslaw mix	Combine slaw ingredients, toss & chill 1 hr					Assemble: chicken, slaw, pickles on bun
180 ml mayonnaise
½ medium red onion, thinly sliced
3 Tbsp red wine vinegar
2 Tbsp granulated sugar
½ tsp Kosher salt
Freshly ground black pepper
1 stick unsalted butter	Heat butter, honey & spices until fragrant	Add hot oil from pan to hot honey sauce			Brush or dip chicken in hot honey sauce
60 ml hot honey
2 Tbsp brown sugar
1 tsp cayenne pepper
1 tsp granulated garlic
1 tsp paprika
½ tsp chili powder
½ tsp Kosher salt
900 g chicken thighs, boneless & skinless	Pat chicken dry, season with salt & pepper	Cover chicken, refrigerate 2 hrs minimum	Dredge chicken: flour, buttermilk, flour	Fry chicken 6–7 min per batch until 160°F
1 Tbsp Kosher salt (for seasoning chicken)
¼ tsp freshly ground black pepper
360 ml buttermilk	Whisk buttermilk, eggs & hot sauce
3 large eggs
1 Tbsp hot sauce
360 g all-purpose flour	Whisk flour, salt & garlic powder
3 tsp Kosher salt (for dredge)
2 tsp garlic powder
Neutral oil (for frying)	Heat oil to 350°F / 175°C, about 1½" deep
8 brioche buns	Toast brioche buns, spread ranch or mayo
Pickles
Ranch dressing or spicy mayo (optional)

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