1-First Step: Prep and mise en place (10-20 minutes) Pat the 4 large boneless, skinless chicken thighs dry with paper towels. This step prevents excess moisture from thinning the coating. In a bowl, whisk 1 cup buttermilk with 1 teaspoon sweet paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon sea salt flakes. Add the chicken thighs to the buttermilk mixture, making sure each piece is fully coated. Cover and chill for at least 30 minutes, or up to 4 hours for deeper flavor. While the chicken marinates, measure the crispy coating mix.

2-Second Step: Make the crispy coating In a shallow dish, combine 3/4 cup plain (all-purpose) flour, 1/4 cup cornflour (cornstarch), 1 teaspoon sweet paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon sea salt flakes. Mix thoroughly so the spices are evenly distributed. Spread the dry mix on a plate or shallow tray for easy dredging.

3-Third Step: Dredge the chicken Remove one thigh at a time from the buttermilk, letting excess drip off, then lightly press into the flour-cornflour mix so a thin, even layer clings to the surface. For extra adhesion, you can double-dredge: dip back into the buttermilk briefly, then press again into the dry mix. Place coated pieces on a wire rack and let them rest 5-10 minutes so the coating sets. This prevents the breading from falling off while cooking.

4-Fourth Step: Frying method (stovetop deep or shallow fry) Heat 1 to 1.5 inches of neutral oil in a heavy skillet to 180°C/350°F (medium-high). If you do not have a thermometer, test by dropping in a small breadcrumb; it should sizzle immediately. Fry the thighs in batches, being careful not to crowd the pan. Cook 3-4 minutes per side for shallow frying until golden brown and the internal temperature reaches 75°C/165°F. Flip only once when the underside is golden to keep the crust intact. Transfer cooked pieces to a wire rack over a tray to let excess oil drip away.

5-Alternative: Air fryer method Preheat the air fryer to 200°C/400°F. Spray the chicken thighs generously with oil spray on both sides. Place the pieces in a single layer and air fry for 10-12 minutes, flipping halfway and spraying again lightly. Check for an internal temperature of 75°C/165°F. For best results, do not open the fryer in the first 6 minutes to allow the crust to form.

6-Fifth Step: Make the hot honey butter (while chicken cooks) Melt 2 tablespoons unsalted butter in a small saucepan over low heat. Stir in 3 tablespoons honey, 1/2 teaspoon chili flakes (adjust to taste), and 1/4 teaspoon sea salt flakes. Warm gently until combined, then remove from heat. Keep the glaze warm but do not boil; you want a pourable, glossy sauce.

7-Final Step: Assemble and serve Lightly toast 4 brioche or burger buns on a griddle or in a hot pan until golden. Spread whole-egg mayonnaise on both bun halves. Place a piece of shredded iceberg or cos (romaine) lettuce on the bottom bun, then the fried chicken thigh. Spoon the hot honey butter over the chicken so it glazes the crust. Add bread and butter pickles or sliced gherkins for acidity, and top with the bun. Serve immediately while the chicken is hot and the coating is at its crispiest.