Chicken Sando & Fries Pack 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 Sando
Method
Chicken Sando Preparation
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, and onion powder. Add the chicken thighs to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.
- 2
Prepare the Coating
In another bowl, mix together the all-purpose flour and cornstarch. This will be used to coat the chicken before frying.
- 3
Heat the Oil
In a deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Coat the Chicken
Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Dredge each piece in the flour and cornstarch mixture, ensuring an even coating.
- 5
Fry the Chicken
Carefully place the coated chicken thighs into the hot oil, frying in batches if necessary. Fry for 6-8 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
- 6
Assemble the Sandwich
Toast the brioche buns until golden. Spread Duke's mayonnaise on the bottom half of each bun. Place a piece of fried chicken on top, followed by a generous helping of house-made pickles. Top with the other half of the bun.