Ingredients
4 boneless skinless chicken thighs
1/2 cup buttermilk
1 teaspoon Briggs True Texas Hot Sauce
6 teaspoons Briggs True Texas Seasoning
1 1/2 cups all-purpose flour
canola oil for frying
Sauce
1/2 cup mayonnaise
1 teaspoon smoked paprika
1 teaspoon hot sauce
Buns
4 brioche burger buns toasted
1 cup thinly sliced cabbage
bread and butter pickles
Directions
1Add chicken, buttermilk, Briggs True Texas Hot Sauce, and 1 tsp to a large resealable bag and refrigerate at least 4 hours or up to overnight.
2Heat 1 ½ inches of canola oil in a dutch oven or large pot to 350 degrees.
3In a wide bowl, combine flour, remaining Briggs True Texas Seasoning. Remove the chicken from the buttermilk marinade and dip each piece in the flour mixture until well coated.
4Fry two pieces of chicken at a time until golden brown and cooked through, about 4 minutes per side. Rest the cooked chicken on paper towels to cool.
5Make the sauce by combining all sauce ingredients in a small bowl.
6Assemble sandwiches by spreading the open sides of the toasted buns with sauce. Top the bottom bun with fried chicken, pickles, lettuce, and the top bun.