# Components:
→ Marinade
01 - 680 g boneless, skinless chicken thighs
02 - 240 ml whole milk
03 - 2 large eggs
04 - 5 g salt
05 - 3 g black pepper
→ Coating
06 - 240 g all-purpose flour
07 - 10 g paprika
08 - 5 g garlic powder
09 - 4 g onion powder
10 - 3 g cayenne pepper
11 - 5 g salt
→ Spicy Oil
12 - 120 ml vegetable oil
13 - 18 g hot chili powder
14 - 7 g brown sugar
15 - 4 g cayenne pepper
16 - 2 g garlic powder
17 - 2 g smoked paprika
18 - 2 g salt
→ Assembly
19 - 12 slider buns
20 - 120 g sliced dill pickles
21 - 60 g creamy coleslaw (optional)
# Method:
01 - Whisk milk, eggs, salt, and black pepper in a large bowl until smooth. Add chicken thighs and refrigerate for 1 hour.
02 - In a separate bowl, combine flour, paprika, garlic powder, onion powder, cayenne pepper, and salt. Mix thoroughly.
03 - Remove chicken from marinade and coat evenly in seasoned flour mixture. Shake off any excess.
04 - Heat vegetable oil in a deep skillet to 180°C (355°F). Fry chicken pieces in batches until golden brown and cooked through, about 5–6 minutes per batch. Drain on wire racks.
05 - In a small saucepan, combine 120 ml hot frying oil with chili powder, brown sugar, cayenne, garlic powder, smoked paprika, and salt. Whisk until sugar dissolves and mixture becomes aromatic.
06 - Generously brush hot fried chicken with spicy oil on all sides.
07 - Layer fried chicken pieces onto each bun, top with sliced dill pickles and creamy coleslaw if desired. Serve immediately.
