Honey Sriracha Fried Chicken Sandwich

Ingredients

• 2 lb boneless chicken thighs
• 1 cup buttermilk (Used for the chicken marinade; the remaining spiced buttermilk is used as the wet batter.)
• salt (To taste, for the chicken marinade.)
• 1 tbsp black pepper (For the chicken marinade.)
• 1 tsp paprika powder (For the chicken marinade.)
• 1 tbsp Cajun seasoning (For the chicken marinade.)
• 1 tbsp garlic powder (For the chicken marinade.)
• 1 tbsp onion powder (For the chicken marinade.)
• 1 cup all-purpose flour (For the dry batter.)
• 3 tbsp cornstarch (For the dry batter.)
• salt (To taste, for the dry batter.)
• 1 tsp black pepper (For the dry batter.)
• 1 tbsp garlic powder (For the dry batter.)
• 1 tbsp onion powder (For the dry batter.)
• 1 tbsp paprika powder (For the dry batter.)
• remaining spiced buttermilk (Used as the wet batter after marinating the chicken.)
• oil (For shallow frying.)
• 4 tbsp mayonnaise (For the Sriracha honey glaze.)
• 1 tbsp Sriracha (For the glaze; adjust to taste.)
• 2 tbsp honey (For the glaze.)
• 1 tbsp chives (For the glaze.)
• 0.5 cup mayonnaise (For the spicy sauce.)
• 2 tbsp Sriracha (For the spicy sauce.)
• 2 tbsp red onion (Finely chopped; for the spicy sauce.)
• 1 tbsp jalapeno (Finely chopped; optional, for the spicy sauce.)
• salt (To taste, for the spicy sauce.)
• 1 tsp garlic powder (For the spicy sauce.)
• 1 tsp onion powder (For the spicy sauce.)
• 1 tbsp parsley (Freshly chopped; for the spicy sauce.)
• 6 brioche buns (For assembly.)
• lettuce (For assembly.)
• onion (For assembly.)
• tomatoes (For assembly.)
• pickle cucumber (For assembly.)

Steps

1. 1

   Place the chicken thighs in a bowl. Add the buttermilk, salt, black pepper, paprika, Cajun seasoning, garlic powder, and onion powder, and mix until evenly coated. Cover and refrigerate for at least 1 hour or overnight.

2. 2

   In a wide bowl, mix the flour, cornstarch, salt, black pepper, garlic powder, onion powder, and paprika for the dry batter. Set it aside.

3. 3

   Set aside the remaining spiced buttermilk from the chicken marinade to use as the wet batter.

4. 4

   Coat each marinated chicken thigh in the dry batter, then dip it into the wet batter, and coat it in the dry batter a second time.

5. 5

   Heat oil in a pan for shallow frying. Fry the coated chicken in batches for 8–10 minutes, flipping the pieces so they cook evenly, until golden brown and cooked through.

6. 6

   In a bowl, mix the mayonnaise, Sriracha, honey, and chives to make the Sriracha honey glaze.

7. 7

   Coat the fried chicken with the Sriracha honey glaze.

8. 8

   In a separate bowl, combine the mayonnaise, Sriracha, finely chopped red onion, jalapeno if using, salt, garlic powder, onion powder, and freshly chopped parsley to make the spicy sauce.

9. 9

   Assemble the sandwiches on the brioche buns with the glazed fried chicken, lettuce, onion, tomatoes, pickle cucumber, and spicy sauce.

Notes

The source specifies at least 1 hour or overnight for marinating. It does not provide a quantity for frying oil or the assembly vegetables. Cooking time should be judged by the chicken being golden brown and cooked through.

Nutrition per serving

• main
• sandwich
• fried
• crispy
• chicken
• spicy
• American
• make-ahead marinade