Fried chicken sandwiches on flaky buns

Ingredients:

• 8 chicken fillets (about 1 kg)
• 3/4 cup sour milk or kefir
• 1/4 cup hot sauce
• 1 clove of garlic, grated
• 2 tsp chopped fresh thyme
• 4.5 cups cornflakes, crushed
• 1 cup premium flour
• 1/3 cup honey
• Peanut oil, for deep frying
• 8 layered buns, cut horizontally in half
• 1/4 cup mayonnaise
• 2 cups shredded iceberg lettuce
• 1/4 cup pickled cucumbers, sliced ​​into rounds

Preparation:

1. In a large bowl, combine the buttermilk, 2 tablespoons of hot sauce, garlic, thyme, 1/2 teaspoon of salt, and a pinch of ground black pepper. Add the chicken and turn to coat with the marinade. Cover and refrigerate for 30 minutes.
2. Meanwhile, in a shallow baking dish, combine the cornflakes, flour, 1/2 teaspoon salt, and a pinch of ground black pepper. In a small bowl, combine the honey and the remaining 2 tablespoons hot sauce.
3. In a large cast-iron skillet, heat 1/2 inch of peanut oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer. Meanwhile, remove the chicken from the buttermilk mixture, let any excess drip back into the bowl, and then coat the chicken in the breading mixture. Working in batches, fry the chicken until golden brown and crispy, about 2 minutes per side. Transfer to a rack set over a baking sheet and season with salt.
4. Spread mayonnaise on the cut sides of the puff pastry buns; sandwich fried chicken, lettuce, and pickles between the two halves, and drizzle with hot honey.