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Fried Chicken Sandwiches
4.8 from 42 votes

Fried Chicken Sandwiches

KILLER buttermilk fried chicken thighs! So crispy, so juicy. Served with Sriracha mayonnaise, coleslaw and pickles!

Prep Time
4 hrs 20 mins
Cook Time
10 mins
Total Time
4 hrs 30 mins
Servings: 6 servings
Course: Main Course

Ingredients

  • 1 ¼ cups buttermilk
  • ¾ cup pickle juice kosher style
  • 1 tablespoon sriracha
  • 6 boneless skinless chicken thighs
  • 1 cup all-purpose flour
  • ¾ cup cornmeal yellow
  • 2 teaspoons baking powder
  • 1 teaspoon cayenne pepper
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 6 cups vegetable oil
for the Sriracha mayonnaise
  • ½ cup mayonnaise
  • 2 tablespoons sriracha
for serving
  • 6 brioche hamburger buns lightly toasted
  • coleslaw
  • dill pickles chips

Instructions

    Cup of Yum
  1. In a large bowl, whisk together buttermilk, pickle juice and Sriracha.
  2. 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.
  3. In a large bowl, whisk together flour, cornmeal, baking powder, cayenne pepper, 2 teaspoons salt and 2 teaspoons pepper.
  4. 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.
  5. 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.
  6. 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.*
  7. In a small bowl, whisk together mayonnaise and Sriracha.
  8. 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.