For hard gainers and heavy bulking phases: this is a calorie-maximum meal, not an everyday plate. Two crispy fried chicken thigh sandwiches with spicy honey, mayo and pickles, plus a tray of fries.
Preheat the oven to 220°C (425°F). Spread the fries on a lined baking sheet.
Bake the fries for 20 to 25 minutes, turning once, until crisp.
Mix the flour with the paprika, cayenne and salt. Beat the egg. Dip the thighs in egg, then press firmly into the flour.
Heat about 1 cm of oil in a heavy skillet over medium heat to 175°C (350°F). Fry the chicken for 6 to 7 minutes per side until deep golden and 74°C (165°F) inside. Drain on a rack.
Warm the honey with the sriracha for 15 seconds and brush it over the hot chicken.
Toast the buns, spread with mayo, add the chicken and pickles and serve with the fries.
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Photo: Horacio Cambeiro, Wikimedia Commons, CC BY-SA 3.0
45 min
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