1-Step 1: Prepare the Flour Mixture Start by whisking together the flour, cornflour, paprika, garlic powder, and salt in a wide, shallow bowl or dish. The cornstarch is essential here because it creates that signature shatteringly crisp coating that stays crunchy even after you brush on the hot honey. Make sure everything is well combined so the seasonings distribute evenly throughout the coating. Spread about a quarter of this mixture on a plate for the pre-dust step. This light coating helps the buttermilk mixture cling to the chicken and creates a better foundation for the final crispy layer.

2-Step 2: Pre-Dust the Chicken Take your boneless, skinless chicken thighs and press them lightly into the flour mixture on the plate. You’re not trying to coat them completely here, just giving them a very light dusting. Shake off any excess flour. This step is crucial because it gives the buttermilk something to grab onto, which means your final coating will stick better and create that perfect crunch.

3-Step 3: Create the Buttermilk Marinade In a separate bowl, whisk together the buttermilk, paprika, garlic powder, onion powder, and sea salt. The buttermilk does two important jobs: it tenderizes the chicken thanks to its natural acids, and it creates a thick, clingy mixture that holds the coating in place during frying. Add your pre-dusted chicken thighs to the buttermilk mixture, turning to coat completely. You can cook them immediately if you’re short on time, but letting them marinate for at least 1 hour or up to overnight in the refrigerator makes a noticeable difference in both flavor and tenderness.

4-Step 4: Apply the Final Coating When you’re ready to cook, set up your dredging station. Remove each piece of chicken from the buttermilk, letting excess drip off briefly. Then press firmly into the remaining flour mixture, making sure to coat all sides completely. Use your hands to really press the coating into the chicken. Place the coated pieces on a wire rack and let them rest for 10-15 minutes. This resting period helps the coating set and reduces the chance of it falling off during cooking.

5-Step 5: Choose Your Cooking Method You have three excellent options for cooking your chicken, each with its own advantages. Deep-Frying Method (Maximum Crunch) Heat about 2 cm of oil in a large skillet over medium heat. The oil should reach 350°F (175°C) for optimal frying. Carefully add the chicken pieces without crowding the pan. Cook for 7-8 minutes, flipping once, until golden brown and cooked through. The internal temperature should reach 165°F (75°C). Air Fryer Method (Lighter Option) Preheat your air fryer to 200°C (400°F). Spray the chicken pieces lightly with oil spray. Cook for 14-16 minutes, flipping halfway through. The air fryer gives you excellent results with less oil, though the coating won’t be quite as thick and crunchy as deep-frying. Oven Method (Hands-Off Approach) Preheat your oven to 220°C (425°F). Place the chicken on a wire rack set over a baking sheet. Bake for 25-30 minutes, flipping halfway through cooking. This method is great when you’re making multiple batches or have other things in the oven.

6-Step 6: Make the Hot Honey Butter While the chicken cooks, prepare your hot honey sauce. Melt the butter in a small saucepan over low heat or in the microwave. Stir in the honey, red chili flakes, and sea salt until well combined. The sauce should be warm and pourable. Adjust the amount of chili flakes based on your heat preference. Remember that the heat builds as you eat, so start conservatively if you’re sensitive to spice.

7-Step 7: Glaze the Chicken As soon as the chicken comes out of the fryer, air fryer, or oven, brush it generously with the hot honey butter or toss it gently in the sauce. The heat from the chicken helps the sauce adhere and creates that beautiful sticky glaze. Work quickly while the chicken is hot for the best results.

8-Step 8: Assemble the Burgers Toast your brioche or burger buns until lightly golden. Spread a layer of whole-egg mayonnaise on both halves of each bun. Add a bed of shredded lettuce on the bottom bun, place your glazed chicken on top, and finish with pickles. Drizzle any extra hot honey sauce over the top, then crown with the bun lid. Serve immediately while the chicken is still hot and crispy. These burgers are best enjoyed fresh, though leftovers can be stored and reheated successfully.