Fried Chicken Sandwiches
Course: Dinner, Lunch, SandwichCuisine: AmericanDifficulty: Easy
Servings
6
servingsPrep time
4
hours20
minutesCooking time
10
minutesTotal time
4
hours30
minutesIngredients
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
Directions
- 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.
