Fried Chicken Sandwich Recipe
crispy, hand-breaded chicken on toasted brioche served w/ tomato, onion, pickle, choice of cheese, & served w/ sriracha mayo
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Ingredients
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Fried Chicken Sandwich
Method
Preparation and Assembly
- 1
Marinate the Chicken
In a bowl, combine the buttermilk with salt, paprika, garlic powder, onion powder, and black pepper. Add the chicken thighs and ensure they are fully submerged. Cover and refrigerate for at least 1 hour, preferably overnight.
- 2
Prepare the Breading
In another bowl, mix the all-purpose flour with salt, paprika, garlic powder, onion powder, and black pepper.
- 3
Fry the Chicken
Heat the vegetable oil in a deep skillet over medium-high heat. Remove each chicken thigh from the buttermilk marinade, allowing excess to drip off, then dredge in the flour mixture until evenly coated. Fry chicken in batches until golden brown and cooked through, about 5-7 minutes per side. Drain on paper towels.
- 4
Toast the Brioche Buns
In the same skillet, toast the brioche buns until golden brown.
- 5
Assemble the Sandwich
Spread sriracha mayo on the bottom half of each toasted brioche bun. Place a fried chicken thigh on top, followed by slices of tomato, onion, pickles, and cheese. Top with the other half of the bun.
