if you crave it | Sweet & Savory Recipes

Steps

1Mix 1 lb (450g) chicken thighs with 1 tsp black pepper, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp Italian seasoning, 1 tsp salt, 1 tsp soy sauce, and 1 tsp mustard until well coated. Leave to marinate.

2In a bowl, make the buttermilk by stirring 2 tbsp lemon juice into 1½ cups (360g) milk. Let it sit for 5–10 minutes, until it thickens slightly.
3In another bowl, prepare the seasoned flour by mixing 180g (1½ cups) flour with 1 tsp paprika, ½ tsp onion powder, ½ tsp garlic powder, 1 tsp black pepper, ¼ tsp cayenne, and ½ tsp salt.
4Dip each piece of chicken into the buttermilk, then the seasoned flour, then back into the buttermilk and the flour again. Press the flour onto the chicken firmly — the double dip and the pressing are what give you a properly crispy coating.
5Coat the chicken lightly with an oil spray, then air fry at 390°F for 15–18 minutes, flipping halfway through, until cooked through and crispy. Or, fry in hot oil instead.

6Warm ¼ cup (85g) honey, 1 tbsp butter, ¼ tsp cayenne, ¼ tsp garlic powder, ⅛ tsp onion powder, and a pinch of salt together until melted and smooth.

7Brush the crispy chicken with the hot honey.
8Set it on a slider bun with pickles and mayo, then top with the other half of the bun.