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Fire And Smoke Society Chica Licka Bam Bam is a Louisiana-inspired blend that brings a bayou flair to grilled poultry, game, gumbo, and étouffée. It works wonders on whole birds, chicken thighs, legs and wings, smoked turkey, quail, guinea hen, even dove. Be the king of your next barbecue with Fire And Smoke Society Chica Licka Bam Bam. Shelf-Stable plastic bottle. Chica Licka Bam Bam is our spin on a Cajun spice blend that brings a bayou flair to grilled poultry, game, gumbo, and étouffée. Delicious on whole birds, chicken thighs, legs and wings, smoked turkey, quail, guinea hen, even dove. Be the king of your next barbecue with Fire & Smoke Society Chica Licka Bam Bam. All F&S recipes are created, tested and refined by hand in our Austin, TX kitchen. Recipe Hot Honey Bam Bam Makes up to 8 Sandwiches 8 less skinless chicken thighs, trimmed as need Vegetable oil, for frying Potato rolls (such as Martin’s), lightly toasted Sliced pickles, for serving Pickle Brine: 3/4 cup pickle juice (I used Best Maid) 3/4 cup buttermilk 2 tablespoons Creole (or whole grain) mustard 2 teaspoons Chica Licka Bam Bam Flour dredge: 1⅔ cup all-purpose flour 2 tablespoons Chica Licka Bam Bam, plus more for seasoning chicken Buttermilk wash: 2 large eggs ¾ cup buttermilk 1 tablespoon hot sauce (such as Crystal) Hot honey drizzle: 4 tablespoons melted butter 2 tablespoons honey 2 tablespoon hot sauce (such as Crystal) 1 teaspoon Worcestershire sauce Pinch cayenne (or more as desired for heat) Whisk together the pickle juice, buttermilk, Creole mustard and Chica Licka Bam Bam in a medium . Add the chicken thighs, gently toss to blend. When you’re ready to cook, remove the chicken thighs from the brine, pat dry, and lightly season with Chica Licka Bam Bam. In a shallow , whisk together the flour and Chica Licka Bam Bam. In a separate , whisk together the eggs, buttermilk, and hot sauce. Heat ½ inch depth of vegetable oil in a large skillet to 325 F, and heat the oven to 250 F. Make the Hot Honey Drizzle in a small saucepan or microwavable . Gently heat the mixture until the butter melts, stirring to combine; set aside. When the oil is at temperature, fry the chicken. Dip a chicken thigh in the flour dredge, shaking off excess, then submerge it in the buttermilk wash, then give it a second spin in the dredge, coating completely. Repeat with remaining thighs. Fry three to four chicken thighs at a time until they’re crisp and deeply golden brown, about 4 minutes per side. Use tongs to transfer the hot thighs to the cooling rack, place the baking sheet in the oven, and repeat with remaining chicken.