Funky Chicken Recipe
buttermilk fried, pepper jack, b&b pickles, sriracha mayo, shredded lettuce, BRGR potato bun
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Marinate the Chicken
In a large bowl, combine the chicken thighs and buttermilk. Cover and refrigerate for at least 2 hours or overnight for best results.
- 2
Prepare the Coating
In another bowl, mix the all-purpose flour, cornstarch, salt, black pepper, and paprika together until well combined.
- 3
Heat the Oil
In a large pot or deep fryer, heat the cooking oil to 350°F (175°C).
- 4
Coat the Chicken
Remove the marinated chicken from the buttermilk, allowing any excess to drip off. Dredge each piece in the flour mixture, pressing lightly to adhere.
- 5
Fry the Chicken
Carefully place the coated chicken thighs into the hot oil. Fry in batches for about 6-8 minutes or until golden brown and cooked through. Drain on paper towels.
- 6
Assemble the Sandwich
On each potato bun, place a piece of fried chicken, top with a slice of pepper jack cheese, B&B pickles, shredded lettuce, and a generous drizzle of sriracha mayo.
- 7
Serve
Serve immediately while hot and crispy!