Start off by patting dry your chicken thighs and seasoning them with smoked buffalo seasoning (or your favorite chicken seasoning, be sure to make sure it has some heat to it), season generously.

Add your buttermilk into a large mixing bowl and add the Korean chili flakes. Whisk and add the chicken thighs. You can marinate for 2 hours or 24 hours.

When the time expires (the marinating time) add your peanut oil into a frying pan and get the oil to 325 degrees.

Get a saucepan over medium heat and make your hot honey sauce. Add the butter and let it melt, add the honey, hot sauce, syrup and garlic paste. Whisk and let simmer for 6-8 mins. Now place the setting on low to keep warm.

Create the breading mixture. Add the all-purpose flour with smoked buffalo seasoning, garlic powder, seasoned salt, black pepper and Korean chili flakes. Whisk until it’s nicely combined.

When the oil is 325 degrees begin to bread your chicken. Do it in this order, remove the chicken from the buttermilk (just lift it out and let it drip for 10 seconds) and add it to the flour combination. Use your dry hand to coat the chicken thoroughly and then add it back to the buttermilk, dunk it and mix for a few seconds and then add it back to the flour mixture. Be sure to press the flour mixture onto the chicken to make sure it’s coated nicely. Now it is ready for frying, repeat this step

Add 2-3 pieces of chicken into the frying oil and fry for 4 minutes. Remove and let cool for a few minutes and then place it back in for a double fry. Fry for an additional 2 1/2 – 3 minutes (I like to get my chicken thighs to 175 internal temp).

Once they are fried, add them to the hot honey sauce and coat them generously. Now place on a wire rack and add the Colby cheese. You can melt it with a torch or under a broiler.

Toast your buns and assemble.

Assemble with mayo on the top and bottom buns, add a layer of pickles on the bottom bun and then the Hot Honey Chicken Thigh