Southern Crispy Chicken Sandwich

1. Place the chicken thighs between two sheets of parchment paper and gently pound with a meat tenderizer. Using a bowl or medium sized ziplock bag, add in your chicken thighs and coat with the buttermilk mixture and hotsauce. Seal and let refrigerate for 2-3 hours before cooking.

2. For the hot honey sauce, melt the butter in a small saucepan on medium heat. Stir in the hot sauce, BeeMaid Honey and garlic powder. Let the mixture lightly simmer on low heat for 5 minutes. Remove from heat and let cool on the side. 

3. In a large mixing bowl combine your flour, cornstarch, garlic powder, onion powder, chili powder, salt and paprika. Remove the marinated chicken thighs from the fridge. One by one, dredge each of the marinated chicken thighs in the flour mixture. Transfer to a wire rack or piece of fresh parchment paper. 

4. Prep your deep fryer or dutch oven. Fill with neutral oil (like canola oil) approximatley 2 inches deep (or enough to full submerge the chicken thighs). Heat oil to 350F and use a thermometer throughout frying to ensure the oil stays at a consistent temperature.

5. Using metal tongs, gently place 3 of the coated chicken thighs into the hot oil at a time. Continue to let fry for approximately 12-15 minutes or until golden brown and crispy on the outside. 

8. Set up a wire rack above a piece of parchment paper or large plate. Remove the cooked chicken thighs from the oil and let rest cool on the wire rack. 

10. Once all of the chicken thighs are cooked, use a brush or spoon to drizzle the hot honey sauce on top of the chicken. Use a generous amount on each chicken thigh, allowing it to become fully coated. 

11. Add the hot honey chicken pieces to hamburger buns and top with ranch sauce, pickles or your favourite condiments for garnish.