Chicken Sando Recipe
Buttermilk fried chicken, house-made pickles and Duke's mayo on a toasted brioche bun. Served with seasoned waffle fries.
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Ingredients
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Chicken
Pickles
Sauce
Assembly
Waffle Fries
Method
Chicken
- 1
Prepare the Chicken
In a large bowl, combine buttermilk, salt, black pepper, cayenne pepper, garlic powder, onion powder, and paprika. Add the chicken thighs to the mixture, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
- 2
Fry the Chicken
Once marinated, heat vegetable oil in a large, deep skillet over medium-high heat. In a separate bowl, mix flour, salt, and paprika. Remove chicken from buttermilk, allowing excess to drip off, then dredge each piece in the flour mixture. Fry chicken in hot oil for about 6-8 minutes on each side, or until golden brown and cooked through. Drain on paper towels.
Pickles
- 3
Sauce
- 4
Prepare the Sauce
In a small bowl, combine Duke's mayonnaise and hot sauce. Mix well and set aside.
Assembly
- 5
Assemble the Sando
Toast the brioche buns until golden. Spread the prepared sauce on the bottom half of each bun. Place a piece of fried chicken on top, add a layer of lettuce, tomato slices, and a few pickle slices. Top with the other half of the bun.
Waffle Fries
- 6
Cook the Waffle Fries
Prepare the frozen waffle fries according to package instructions, usually by baking or frying until crispy. Sprinkle with seasoned salt to taste.