Hot honey chicken sandwich

1. Marinate the chicken well in advance, up to 8 hours in advance. Make the marinade by mixing the milk, paprika and salt. Submerge the chicken thigh fillet in the marinade, cover with cling film from a lid and store in the refrigerator until ready to cook.
2. While waiting for the chicken, the sauce can be prepared in a small saucepan. Add the liquid honey, sliced ​​chillies, garlic, vinegar and salt to the saucepan. Heat it up evenly until it starts to bubble. As soon as it starts to simmer, remove the saucepan from the heat and carefully strain the contents into a heat-resistant container to cool.
3. 30 minutes before you want to start cooking, prepare the potatoes by washing them and passing them through the spiralizer. Soak the processed potatoes in warm water with a pinch of salt.
4. Place a stainless steel wok, cast iron Dutch Oven or heat resistant pan for frying on your side burner and add 4 cups of oil. Preheat the oil to about 165°C to 180°C. Preheat the main burners of the barbecue to 180°C to prepare the barbecue for indirect grilling. Place some of the hot honey sauce in a small heatproof pan. Put the whole thing on indirect fire to warm up together with the buttermilk biscuits.
5. In a large bowl, combine the flour, salt, pepper and garlic powder. Remove the potatoes from the water, shake them together, break them into smaller pieces and coat them with the flour mixture. Separate them when they have a nice collection. Remove the chicken from the fridge and coat with the intermediate flour mixture.
6. In batches, fry the potatoes in the oil for 4 to 5 minutes, until golden brown and mature. Move the baked potatoes to the grill to keep them warm and drain. Repeat this process until all the potatoes are baked. Then cook the chicken for 10 to 12 minutes until cooked through and golden brown. If they are not fully cooked yet, but are completely dark, they can drain on the grill and continue cooking.
7. When everything is cooked and drained, the potatoes and chicken can be placed on a wire rack over a baking tray, where they can be seasoned.
8. Remove the buttermilk biscuits from the grill and cut them open. Spread a layer of mayonnaise on the bottom. Dip the chicken in the hot honey sauce and place on the mayonnaise-scrubbed bottom of the buttermilk biscuit. Put some smaller pickles on top and cover the bun with the top. Eat them together with the spiral fried potatoes.