Description
Delicious fried chicken sandwich with a tangy sauce and crunchy toppings.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- ½ cup buttermilk
- 1 teaspoon hot sauce
- 4 teaspoons kosher salt (divided)
- canola oil (for frying)
- 1½ cups all-purpose flour
- 1 teaspoon ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- ½ cup mayonnaise
- 1 teaspoon smoked paprika
- 1 teaspoon hot sauce
- 4 brioche burger buns (toasted)
- 16 bread and butter pickle slices
- 1 cup thinly sliced cabbage
Instructions
- Add chicken, buttermilk, hot sauce, and 1 teaspoon kosher salt to a large resealable bag.
- Seal the bag, and marinate in the refrigerator at least 4 hours, or overnight.
- Heat 1½ inches of canola oil in a dutch oven or large pot to 350°F.
- In a wide bowl, combine the flour, remaining salt, pepper, garlic powder, and smoked paprika.
- Remove the chicken from the buttermilk marinade and dip each piece in the flour mixture until well coated.
- Fry 2 pieces of chicken at a time until golden brown and cooked through, about 4 minutes per side.
- Rest the cooked chicken on paper towels to cool.
- Make the sauce by combining all sauce ingredients in a small bowl.
- Toast buns if desired. Spread the open sides of the toasted buns with sauce.
- Top the bottom bun with a fried chicken thigh.
- Then finish with pickles, lettuce/cabbage, and the top bun.
Notes
- For extra flavor, allow the chicken to marinate overnight.
- Adjust the hot sauce to taste for desired spice level.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 2g
- Sodium: 1500mg
- Fat: 40g
- Saturated Fat: 10g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg