Hot Honey Chicken Sandwich

1. Cut chicken thighs in half to make 8 pieces. Season the chicken with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp paprika, 1 tsp all-purpose seasoning, and 2 tbsp hot sauce. Pour 2 cups of buttermilk over the chicken, and marinate in the refrigerator for 2 hours up to overnight (12 hours max).

2. Remove marinated chicken from the refrigerator 30 minutes before cooking. In a separate bowl, whisk together 1.5 cups all-purpose flour, ½ cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp paprika, and 1 tsp all-purpose seasoning.

3. Coat the chicken with the flour mixture one piece at a time. Press the flour into the chicken, shake off excess, and place on a wire rack. Allow the coated chicken to rest for 10 minutes.

4. Heat 1 quart of vegetable oil over medium heat until it reaches 350 to 375 degrees F. Fry the chicken pieces until golden brown and cooked through, about 12 minutes. Rest the fried chicken on a wire rack for 10 minutes.

5. Make the hot honey sauce by melting 4 tbsp butter over low heat. Stir in 2 tbsp hot sauce and 4 tbsp hot honey, then remove from heat.

6. Prepare coleslaw by tossing the slaw mix with 4 tbsp mayonnaise, 1 tbsp white vinegar, 1 tbsp granulated sugar, ½ tsp salt, and ½ tsp black pepper.

7. Slice open brioche buns, butter each side, and toast in a skillet over medium-low heat.

8. Assemble the sandwich: Coat the fried chicken in hot honey sauce, place on the bottom bun, add coleslaw, and top with the other bun.