These Dirty Bird Coarse Fried Chicken Sandwiches with Hot Honey Pickle Sauce take crispy fried chicken thighs and turn them into seriously delicious sandwiches packed with flavor. The chicken is marinated in buttermilk, coated in a seasoned flour mixture with Kosmos Q Dirty Bird Coarse, and fried until golden brown and perfectly crispy.
But the real magic is in the sauce. A combination of creamy mayo, hot honey, chopped dill pickles, Dijon mustard, and Dirty Bird Coarse brings a sweet, tangy, and spicy kick that pairs perfectly with the crunchy chicken.
Stack everything on toasted brioche buns with dill pickle slices, and you've got a sandwich that's hard to beat. They're easy to prepare, packed with flavor, and perfect for lunch, dinner, or your next backyard gathering. Let's get to it!
4 boneless, skinless chicken thighs
2–3 Tbsp Kosmos Q Dirty Bird Coarse, divided
1½ cups buttermilk
1½ cups all-purpose flour
½ cup cornstarch
1 tsp baking powder
Oil, for frying
½ cup mayonnaise
2 Tbsp hot honey
2 Tbsp finely chopped dill pickles
1 Tbsp pickle juice
1 tsp Dijon mustard
½ tsp Kosmos Q Dirty Bird Coarse
4 brioche buns
Dill pickle slices
2 Tbsp butter, for toasting the buns
Start by preparing the chicken thighs.
Season the chicken with approximately 1 tablespoon of Kosmos Q Dirty Bird Coarse, making sure each thigh is evenly coated.
Place the seasoned chicken thighs in a bowl or container and pour in 1½ cups of buttermilk.
Make sure the chicken is fully coated in the buttermilk, then cover and refrigerate for at least 2 hours. For even more flavor, you can let it marinate overnight.
While the chicken marinates, prepare the Hot Honey Pickle Sauce.
In a small bowl, combine ½ cup of mayonnaise, 2 tablespoons of hot honey, 2 tablespoons of finely chopped dill pickles, 1 tablespoon of pickle juice, 1 teaspoon of Dijon mustard, and ½ teaspoon of Kosmos Q Dirty Bird Coarse.
Mix everything until smooth and well combined.
Cover and refrigerate until you're ready to assemble the sandwiches. This gives all those sweet, tangy, and savory flavors time to come together.
Grab a shallow dish and combine 1½ cups of all-purpose flour, ½ cup of cornstarch, 1 teaspoon of baking powder, and 1 tablespoon of Kosmos Q Dirty Bird Coarse.
Whisk everything together until evenly combined.
Remove each chicken thigh from the buttermilk, allowing any excess to drip off.
Press each thigh firmly into the seasoned flour mixture, making sure both sides are completely coated.
Don't be afraid to really press the chicken into the breading. Those little craggy edges are what give you that extra crispy, crunchy texture once the chicken hits the hot oil.
Set the breaded chicken aside while you prepare the fryer.
Heat your frying oil to 350°F.
Once the oil reaches temperature, carefully lower the breaded chicken thighs into the hot oil.
Fry for approximately 6–8 minutes, flipping as needed to help both sides cook evenly.
Cook until the coating is golden brown and crispy and the internal temperature of the chicken reaches 165°F.
Work in batches if necessary to avoid overcrowding the fryer and dropping the oil temperature.
Once the chicken is cooked through, carefully remove each thigh from the oil and transfer it to a wire rack to drain.
While the chicken is still hot, give each piece a light shake of Kosmos Q Dirty Bird Coarse for one final layer of seasoning.
Let the chicken rest briefly on the rack while you get the buns ready.
Slice the brioche buns if they aren't already sliced.
Spread butter over the cut sides of each bun.
Toast them in a skillet or on a griddle until golden brown.
You want the inside of the buns lightly toasted so they hold up against the sauce and juicy fried chicken without getting soggy.
Now it's time to bring everything together.
Spread a generous layer of Hot Honey Pickle Sauce over the bottom half of each toasted brioche bun.
Add a few dill pickle slices, followed by one piece of crispy Dirty Bird fried chicken.
Spoon another layer of Hot Honey Pickle Sauce over the chicken.
Finish with the top half of the brioche bun.
Repeat with the remaining sandwiches until all four are assembled.
You've got golden, crunchy fried chicken seasoned with Kosmos Q Dirty Bird Coarse, buttery toasted brioche, crisp dill pickles, and a creamy Hot Honey Pickle Sauce that brings just the right balance of sweet heat and tanginess.
The buttermilk marinade keeps the chicken juicy, while the flour and cornstarch combination creates that crunchy coating everyone loves.
These sandwiches are easy to make, loaded with flavor, and guaranteed to satisfy those fried chicken cravings.
Serve them fresh while the chicken is hot and crispy, grab plenty of napkins, and enjoy these Dirty Bird Coarse Fried Chicken Sandwiches with Hot Honey Pickle Sauce!
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