Crispy Fried Chicken Sandwich

Ingredients

• 2 lb boneless chicken thighs
• 2 cup buttermilk (Used in the marinade and for the second dip)
• 0.333 cup pickle juice
• salt (To taste; for the chicken marinade)
• 1 tsp black pepper (For the chicken marinade)
• 1 tsp red chili powder (For the chicken marinade)
• 1 tsp garlic powder (For the chicken marinade)
• 1 tsp onion powder (For the chicken marinade)
• 1 egg (For the marinade)
• 2 cup all-purpose flour (For the dry batter)
• salt (To taste; for the dry batter)
• 1 tsp black pepper (For the dry batter)
• 1 tsp red chili powder (For the dry batter)
• 1 tsp garlic powder (For the dry batter)
• 1 tsp onion powder (For the dry batter)
• oil (About 1/2 inch in a large skillet, for frying)
• 8 brioche buns (Source states 8–9 buns)
• pickled cucumbers (For topping)
• 8 tomatoes (Sliced; source states 8–9 tomatoes)
• 8 cheddar cheese slices (Source states 8–9 slices)
• lettuce (For topping)
• 1 cup mayonnaise (For the spicy mayonnaise sauce)
• 1 tbsp Dijon mustard (For the spicy mayonnaise sauce)
• 1 tbsp hot sauce (For the spicy mayonnaise sauce)
• salt (To taste; for the spicy mayonnaise sauce)
• 0.5 tsp black pepper (For the spicy mayonnaise sauce)
• 1 tsp garlic powder (For the spicy mayonnaise sauce)
• 1 tsp dried parsley (For the spicy mayonnaise sauce)

Steps

1. 1

   In a large bowl, whisk together the buttermilk, egg, pickle juice, salt, black pepper, red chili powder, garlic powder, and onion powder for the chicken marinade.

2. 2

   Add the chicken thighs to the marinade. Cover and marinate for at least 2 hours or overnight.

3. 3

   In a separate bowl, whisk together the flour, salt, black pepper, red chili powder, garlic powder, and onion powder to make the dry batter.

4. 4

   Remove each chicken thigh from the marinade, allowing excess marinade to drip off.

5. 5

   Dip each chicken thigh in the flour mixture and shake off the excess.

6. 6

   Dip the floured chicken back into the buttermilk batter, making sure it is completely coated.

7. 7

   Dredge each piece in the flour mixture a second time, pressing the flour gently onto the chicken so it adheres.

8. 8

   Heat about 1/2 inch of oil in a large skillet over medium-high heat.

9. 9

   Fry the chicken for 5–6 minutes per side, until golden brown and crispy.

10. 10

    Transfer the fried chicken to paper towels to drain.

11. 11

    Whisk together the mayonnaise, Dijon mustard, hot sauce, salt, black pepper, garlic powder, and dried parsley to make the spicy mayonnaise sauce.

12. 12

    Toast the brioche buns.

13. 13

    Spread the spicy mayonnaise sauce over the bottom bun.

14. 14

    Add a fried chicken thigh to each sandwich.

15. 15

    Top each sandwich with pickled cucumbers, sliced tomatoes, cheddar cheese, and lettuce.

16. 16

    Place the top bun over the fillings and serve.

Notes

The source does not specify the frying oil type or a target internal temperature. The stated yield is based on 8–9 buns, tomatoes, and cheese slices.

Nutrition per serving

• main
• sandwich
• fried
• crispy
• chicken
• American
• spicy