Honey Sriracha Fried Chicken Sandwich

Ingredients

• 1 lb boneless chicken thighs
• 1 cup buttermilk (For the 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 (Use the remaining spiced buttermilk from the chicken marinade as the wet batter.)
• oil (For shallow frying.)
• 4 tbsp mayonnaise (For the sriracha honey glaze.)
• 1.5 tbsp Sriracha (Use 1–2 tablespoons; adjust to taste. For the glaze.)
• 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; amount not specified.)
• onion (For assembly; amount not specified.)
• tomatoes (For assembly; amount not specified.)
• pickle cucumber (For assembly; amount not specified.)

Steps

1. 1

   Marinate the chicken thighs in a bowl with the buttermilk, salt, black pepper, paprika, Cajun seasoning, garlic powder, and onion powder. 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 aside.

3. 3

   Reserve the remaining spiced buttermilk from the chicken marinade as the wet batter.

4. 4

   Coat each marinated chicken thigh in the dry batter, then in the wet batter, and finally in the dry batter again.

5. 5

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

6. 6

   Make the glaze by mixing the mayonnaise, Sriracha, honey, and chives in a bowl.

7. 7

   Coat the fried chicken with the Sriracha honey glaze.

8. 8

   Make the spicy sauce by combining the mayonnaise, Sriracha, finely chopped red onion, jalapeno if using, salt, garlic powder, onion powder, and parsley in a bowl.

9. 9

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

Notes

The source does not specify the frying oil quantity, frying temperature, or exact amounts of lettuce, onion, tomatoes, and pickle cucumber. It states to fry until cooked through.

Nutrition per serving

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