Fried Chicken Sandwiches
User Reviews
4.8
42 reviews
Excellent
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Prep Time
4 hrs 20 mins
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Cook Time
20 mins
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Total Time
4 hrs 30 mins
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Servings
6 servings
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Course
Main Course
Fried Chicken Sandwiches
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KILLER buttermilk fried chicken thighs! So crispy, so juicy. Served with Sriracha mayonnaise, coleslaw and pickles!
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Ingredients
- 1 ¼ cups buttermilk
- ¾ cup Kosher pickle juice
- 1 tablespoon Sriracha
- 6 boneless skinless chicken thighs
- 1 cup all-purpose flour
- ¾ cup yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper to taste
- 6 cups vegetable oil
for the Sriracha mayonnaise
- ½ cup mayonnaise
- 2 tablespoons Sriracha
for serving
- 6 brioche hamburger buns lightly toasted
- coleslaw
- Dill pickle chips
Instructions
- In a large bowl, whisk together buttermilk, pickle juice and Sriracha.
- In a gallon size Ziploc bag or large bowl, combine chicken and buttermilk mixture; marinate for at least 4 hours to overnight, turning the bag occasionally.
- In a large bowl, whisk together flour, cornmeal, baking powder, cayenne pepper, 2 teaspoons salt and 2 teaspoons pepper.
- Working one at a time, remove chicken from buttermilk mixture and let excess drip off. Then dredge in flour mixture, dip into buttermilk mixture, then dredge again in flour mixture, pressing to coat.
- Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until it registers 360 degrees F on a deep-fry thermometer.
- Working in batches, add chicken and fry until golden brown, turning occasionally, about 4-5 minutes. Transfer to a baking sheet fitted with a wire rack and keep warm.*
- In a small bowl, whisk together mayonnaise and Sriracha.
- To serve, spread buns with Sriracha mayonnaise, then top with chicken, coleslaw, and pickles.
Notes
- *The chicken can be kept warm, as needed, in the oven at 200 degrees F.
Genuine Reviews
User Reviews
Overall Rating
4.8
42 reviews
Excellent
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