4 boneless chicken breasts or thighs
1 cup buttermilk
1 tsp salt + 1/2 tsp black pepper
1 cup flour + 1/4 cup cornstarch
1 tsp paprika, 1/2 tsp garlic powder
2–3 inches vegetable oil
1/4 cup honey
1–2 fresh jalapeños, sliced
4 brioche buns
Brine chicken in buttermilk, salt, and pepper for 1-2 hours.
Prepare flour coating and double-dredge chicken.
Fry chicken in oil at 350°F (175°C) until golden and 165°F internal.
Heat honey, add jalapeños, simmer 2-3 minutes.
Assemble sandwiches with buns, chicken, honey jalapeño, and optional toppings.
Use thighs for juicier chicken; toast buns for best texture; serve immediately.