For the chicken: Stir together the buttermilk and hot sauce in a large bowl. Add the chicken and turn to coat. Cover and marinate overnight in the refrigerator.
Fill a large, heavy pot with oil to a depth of 3 inches. Heat the oil to 320 degrees F on a deep-frying thermometer.
Place the Prepared Dredge in a shallow bowl. Lift the chicken thighs out of the marinade, letting the excess drip back into the bowl, then toss in the Dredge, pressing so it adheres. Fry until the thighs reach an internal temperature of 160 degrees F, about 14 minutes.
For the slaw: Whisk together the honey, mustard and vinegar in a bowl. Add the cabbage, red onion, jalapenos, parsley and some salt and pepper, and toss.
Assembly: Toast the brioche buns on the cut side. Spread some mayo on the bottom buns, then top with slaw and a piece of fried chicken. Top the chicken with more slaw and spread mayo on the top buns. Enjoy.
Combine all ingredients in a bowl and mix thoroughly.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Horse Thief BBQ, Los Angeles, CA