Fried Chicken Recipe
pickled red onions, arugula, pickles, spicy aioli, brioche bun
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Ingredients
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Fried Chicken
Pickled Red Onions
Spicy Aioli
Assembly / Garnish
Method
Fried Chicken
Marinate
Pat the chicken dry with paper towels. In a bowl or resealable bag combine buttermilk and hot sauce. Add the chicken, making sure pieces are fully submerged. Cover and refrigerate for at least 1 hour, ideally 4 hours or up to overnight.
Prepare dredge
In a shallow dish combine flour, cornstarch, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne. Whisk to evenly distribute spices.
Heat oil
Pour vegetable oil into a heavy skillet or Dutch oven so it reaches roughly 1/2 to 3/4-inch up the side. Heat over medium-high until oil registers 350°F (175°C) on a thermometer (or a piece of bread browns in ~60 seconds).
Dredge and fry
Remove one piece of chicken from the buttermilk, letting excess drip off. Dredge thoroughly in the seasoned flour mixture, pressing to form an even coating. Shake off excess and set on a rack. Repeat with remaining pieces. Fry chicken in batches without crowding: cook 3-5 minutes per side for boneless pieces or 6-8 minutes per side for bone-in, adjusting time so an instant-read thermometer reads 165°F (74°C) for boneless and 175°F (79°C) near bone for bone-in. Maintain oil temperature between 325–350°F by adjusting heat. Transfer fried chicken to a wire rack set over a sheet pan and rest 5 minutes.
Pickled Red Onions
In a small saucepan bring apple cider vinegar, water, sugar and salt just to a simmer, stirring until sugar and salt dissolve. Place sliced red onions in a jar or bowl and pour the hot brine over the onions, pressing them down so submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (preferably 1 hour) before using. Will keep refrigerated up to 2 weeks.
Spicy Aioli
Combine mayonnaise, sriracha, lemon juice, minced garlic, salt and pepper in a small bowl. Whisk until smooth. Taste and adjust heat or acidity as desired. Chill until ready to assemble.
Assembly / Garnish
Lightly butter the cut sides of brioche buns. Heat a skillet over medium and toast buttered buns until golden, about 1-2 minutes per side. Spread 1–2 tablespoons spicy aioli on the bottom bun. Place a handful (about 1/2 cup) of arugula on the aioli, top with a piece of fried chicken, 3 sliced dill pickles, and a generous few tablespoons of pickled red onions. Finish with a drizzle of aioli on the top bun if desired, then close the sandwich. Serve immediately while chicken is hot and crunchy.