01 -
Combine flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper in a mixing bowl.
02 -
Submerge the chicken thighs in buttermilk until fully coated.
03 -
Press the buttermilk-coated chicken thighs into the flour mixture, ensuring an even coating on all sides.
04 -
Heat the vegetable oil in a skillet or deep fryer to 175°C over medium-high heat.
05 -
Fry the chicken thighs for 5 to 7 minutes per side until golden brown and fully cooked. Drain on paper towels.
06 -
Warm the honey over low heat, add chopped jalapenos, and cook for 3 to 5 minutes to infuse the flavor.
07 -
Stir in apple cider vinegar and a pinch of salt, then simmer for 1 to 2 minutes before removing from heat.
08 -
Lightly toast the sandwich buns until golden brown.
09 -
Layer shredded lettuce and tomato slices on the bottom bun, place the fried chicken on top, drizzle with jalapeno honey mixture, and add pickles if desired.
10 -
Top with the remaining bun and serve immediately to preserve crispiness.