Instructions
Step 1: In a bowl, whisk together the buttermilk and hot sauce. Add chicken thighs, cover, and refrigerate for at least 1 hour (or overnight for extra tenderness).
Step 2: In another bowl, combine flour, cornstarch, smoked paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper.
Step 3: Heat vegetable oil in a deep pan to 350°F (175°C). Remove chicken from marinade, dredge in the flour mixture, pressing to coat well.
Step 4: Fry chicken in batches for 6-8 minutes or until golden brown and cooked through. Drain on a wire rack.
Step 5: Assemble the sandwiches: spread spicy mayo on the bottom bun, layer lettuce, tomato, onion, fried chicken, cheese, and bacon. Top with the other half of the bun.
Storage Information
Store leftover fried chicken in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer at 350°F (175°C) for 5-7 minutes to maintain crispiness. Assemble fresh sandwiches just before serving for the best taste and texture.
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