3/4 cup buttermilk
1/4 cup hot sauce
1 clove garlic, grated
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground pepper
8 chicken cutlets
4 1/2 cups cornflakes, finely crushed
1 cup all-purpose flour
1/3 cup honey
Peanut oil, for frying
8 biscuits, split
1/4 cup mayonnaise
2 cups shredded iceberg lettuce
1/4 cup sliced dill or bread-and-butter pickles
1. Whisk the buttermilk, 2 tablespoons hot sauce, the garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken and turn to coat. Cover and refrigerate 30 minutes.
2. Meanwhile, combine the cornflakes, flour, 1/2 teaspoon salt and a few grinds of pepper in a shallow baking dish. Combine the honey and the remaining 2 tablespoons of hot sauce in a small bowl; set aside
3. Heat 1/2 inch of peanut oil in a large cast-iron skillet over medium-high heat until a deep-fry thermometer registers 350°. Meanwhile, remove the chicken cutlets from the buttermilk mixture, letting the excess drip off, then press into the cereal mixture on both sides. Working in batches, fry the chicken until golden and crisp, about 2 minutes per side. Transfer to a rack set over a baking sheet and season with salt.
4. Brush the cut sides of the biscuits with the mayonnaise; sandwich the fried chicken, lettuce, and pickles and a drizzle of the spicy honey.
1/4 cup hot sauce
1 clove garlic, grated
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground pepper
8 chicken cutlets
4 1/2 cups cornflakes, finely crushed
1 cup all-purpose flour
1/3 cup honey
Peanut oil, for frying
8 biscuits, split
1/4 cup mayonnaise
2 cups shredded iceberg lettuce
1/4 cup sliced dill or bread-and-butter pickles
1. Whisk the buttermilk, 2 tablespoons hot sauce, the garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken and turn to coat. Cover and refrigerate 30 minutes.
2. Meanwhile, combine the cornflakes, flour, 1/2 teaspoon salt and a few grinds of pepper in a shallow baking dish. Combine the honey and the remaining 2 tablespoons of hot sauce in a small bowl; set aside
3. Heat 1/2 inch of peanut oil in a large cast-iron skillet over medium-high heat until a deep-fry thermometer registers 350°. Meanwhile, remove the chicken cutlets from the buttermilk mixture, letting the excess drip off, then press into the cereal mixture on both sides. Working in batches, fry the chicken until golden and crisp, about 2 minutes per side. Transfer to a rack set over a baking sheet and season with salt.
4. Brush the cut sides of the biscuits with the mayonnaise; sandwich the fried chicken, lettuce, and pickles and a drizzle of the spicy honey.
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