Fried Chicken Sandwiches
- Fried Chicken Sandwiches
- Recipe
- Ingredients
- Instructions
KILLER buttermilk fried chicken thighs! So crispy, so juicy. Served with Sriracha mayonnaise, coleslaw and pickles!
BUTTERMILK FRIED CHICKEN SAMMIES, guys. The only sandwich recipe you will need forever and ever. With a double coating, these chicken thighs are fried to absolute golden brown perfection. So unbelievably crispy and juicy.
To top it off, these bad boys are served on the butteriest brioche buns slathered with Sriracha mayonnaise (please feel free to add as little or as much Sriracha as your heat tolerance will allow you to do so), coleslaw (homemade or store-bought is totally fine here) and ALL the dill pickle chips.
Recipe
Yield: 6 servings
Prep: 4 hours
Cook: 10 minutes
Total: 4 hours
Ingredients
Instructions
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.
