SPICY MAPLE-HONEY GLAZE

INGREDIENTS

CHICKEN & MARINADE

560 g (about 4 thighs) boneless, skinless chicken (or breasts flattened to 1/2 inch)

240 ml (1 cup) buttermilk (or milk + 15 ml (1 tbsp) lemon juice)

15 ml (1 tbsp) hot sauce (optional)

3 g (1 tsp) garlic powder

2 g (1 tsp) smoked paprika

6 g (1 tsp) fine saltCRUNCHY BREADING

190 g (1 ½ cups) all-purpose flour

60 g (½ cup) cornstarch

4 g (1 teaspoon) baking powder

6 g (1 teaspoon) fine salt

1 g (½ teaspoon) black pepper

2 g (1 teaspoon) paprika

0.5 g (¼ teaspoon) cayenne pepper (optional)

SPICY MAPLE-HONEY GLAZE

80 ml (½ cup) Brix Co. maple syrup

30 ml (2 tbsp) honey

15 ml (1 tbsp) cider vinegar1 to 2 tsp chili flakes (to taste)

14 g (1 tbsp) butter

5 ml (1 tsp) Dijon mustard

Pinch of salt

CABBAGE SALAD

140 g (2 cups) finely shredded green cabbage
70 g grated carrot (1 medium carrot)
20 g (2 tablespoons) minced red onion (optional)
45 ml (3 tablespoons) mayonnaise
15 ml (1 tablespoon) cider vinegar
5 ml (1 teaspoon) Brix Co. maple syrup
Salt and pepper, to taste

SERVING
4 brioche buns, cut open
8–12 slices of dill pickles
Neutral oil for frying (or baking/air frying)
Butter or mayonnaise for toasting the buns

PREPARATION

CHICKEN
Marinate the chicken. Mix together the buttermilk, hot sauce, garlic, smoked paprika, and salt. Add the chicken and coat well. Cover and refrigerate for 1 to 12 hours.
Prepare the salad. Mix together the cabbage, carrot, and onion with the mayonnaise, vinegar, maple syrup, salt, and pepper. Refrigerate.
Breading. Combine flour, cornstarch, baking powder, salt, pepper, paprika, and cayenne pepper in a dish.
Coat. Drain the chicken (shake off excess). Coat in the breading, pressing down firmly. Crispy tip: pour 1–2 tablespoons of marinade into the flour and rub to form small clumps, then press them onto the chicken. Let rest for 10 minutes on a rack.
Cook (fry/oven/air fryer).

GLAZE
While cooking, simmer maple syrup, honey, vinegar, chili flakes, butter, Dijon mustard, and a pinch of salt for 2–3 minutes until slightly thickened.
Coat the hot chicken with the glaze (or brush generously on both sides).
Toast & assemble. Toast the buns with butter or mayo. Top with pickles, glazed chicken, a generous layer of salad, then close. Serve immediately with a little extra glaze.

TIPS
Less spicy: reduce the amount of chili flakes or replace them with sweet paprika.
Ultra crispy: double coating (marinade, then flour, dip back into marinade and flour).
In advance: the salad can be stored for 24 hours; the glaze can be stored for 3 days in the refrigerator (reheat).

COOKING
Pan-fry: heat oil to 350°F (175°C). Cook 4–5 min on each side, until dark golden brown and 165°F (74°C) in the center. Drain on a rack.
In the oven: lightly brush with oil. Bake on a rack at 425°F (220°C) for 18–22 minutes, turning halfway through, until 165°F (74°C).
In an air fryer: spray with oil. Cook at 380°F (193°C) for 10 minutes, turn, then cook for 6–8 minutes, until crispy and 165°F (74°C).

SERVINGS: 4 sandwiches
ACTIVE PREP TIME: 35 minutes
MARINADE: 1 to 12 hours
TOTAL TIME: 1 hour (plus marinating time)