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Crispy fried chicken brushed with a fiery cayenne spice oil, stacked in a soft brioche bun with pickles. Sweet, hot and crunchy. Serves 4.
Whisk the 250 ml buttermilk, the egg and the 30 ml hot sauce in a bowl. Add the 800 g chicken thighs, coat well, cover and chill for at least 30 minutes.
Season the flour and coat each piece of chicken thickly, pressing the flour on firmly, then shake off the excess.
Heat the vegetable oil in a deep pot to 170°C. Fry the chicken in batches for 6 to 8 minutes until deep golden and cooked through to 74°C inside, then drain on a rack.
In a heatproof bowl whisk the cayenne, paprika, the 15 g brown sugar and the garlic powder into a ladleful, about 120 ml, of the hot frying oil until smooth.
Brush the spicy oil all over the crispy chicken. Spread mayo on the toasted brioche buns, add the chicken and the dill pickles and close the sandwiches.
