Honey Sriracha Fried Chicken Sandwich

Ingredients

• 1 lb boneless chicken thighs
• 1 cup buttermilk (Used for the chicken marinade and wet batter; reserve the remaining spiced buttermilk for coating.)
• 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.)
• spiced buttermilk (The remaining spiced buttermilk from the chicken marinade; use as the wet batter.)
• 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 fresh parsley (Freshly chopped; for the spicy sauce.)
• oil (For shallow-frying.)
• 6 brioche buns (For assembly.)
• lettuce (For assembly.)
• onion (For assembly.)
• tomatoes (For assembly.)
• pickle cucumber (For assembly.)

Steps

1. 1

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

2. 2

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

3. 3

   Reserve 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 again.

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, combine 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 does not specify the frying oil quantity, frying temperature, or a target internal temperature; fry until golden brown and cooked through as directed. The marinade may be refrigerated for at least 1 hour or overnight. Quantities for the lettuce, onion, tomatoes, and pickle cucumber are unspecified.

Nutrition per serving

• main
• sandwich
• fried
• chicken
• spicy
• sweet-and-spicy
• American
• make-ahead