Ingredients:

½ cup seasoned flour

½ cup corn starch

6 ea. whole eggs (beaten)

2 boneless skinless chicken thighs

½ cup hot sauce

½ cup honey

1 tbs. garlic (minced)

1 tbs. crushed red pepper

½ cup coleslaw

10 ea. atomic pickle chips (rough chopped)

4 brioche buns

2 qt. oil for frying.

Directions:

1. In a bowl add the seasoned flour and corn starch, mix well and set aside.

2. In another bowl add the hot sauce, honey, garlic and crushed red pepper and mix well until all are fully combined and set aside.

3. In another bowl add the coleslaw and pickles, mix well and set aside.

4. Place oil in a pot, place the pot on the stove and heat to 350 degrees.

5. Begin to flour your chicken thighs by first placing the chicken in the flour and cornstarch mixture making sure that it is fully coated.

6. Next place the floured chicken in the egg and the back in the flour mixture. Repeat this process three times.

7. Once the chicken has been floured three times shake the excess flour off the chicken and carefully place it in the hot oil.

8. Fry until a golden-brown color is achieved and the chicken is fully cooked with an internal temperature of 165 degrees. And set aside.

9. Cut each chicken thigh in half and dip each piece in the hot sauce mixture and set aside.

10. To build the sandwich place each half piece of chicken on to the bottom half of each brioche bun.

11. Top each chicken with the coleslaw and pickle mixture and finish by pacing the top bun on each sandwich.