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
Seasoned Waffle Fries
Method
Chicken Sando
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, paprika, garlic powder, onion powder, salt, and black pepper. Add the chicken thighs and ensure they are fully submerged in the marinade. Cover and refrigerate for at least 2 hours, or overnight for best results.
- 2
Prepare the Flour Mixture
In another bowl, mix the all-purpose flour, paprika, garlic powder, onion powder, salt, and black pepper. This will be used for dredging the chicken.
- 3
Heat the Oil
In a large, heavy-bottomed pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Coat the Chicken
Remove the marinated chicken from the refrigerator. Dredge each piece in the flour mixture, ensuring they are fully coated. Shake off excess flour.
- 5
Fry the Chicken
Carefully place the coated chicken into the hot oil. Fry in batches, if necessary, to avoid overcrowding. Cook for about 6-8 minutes per side or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- 6
Assemble the Sando
Toast the brioche buns until golden. Spread a generous amount of Duke's mayo on the bottom half of each bun. Place a piece of fried chicken on top, followed by house-made pickles. Top with the other half of the bun.
Seasoned Waffle Fries
- 7
- 8
Bake the Fries
Spread the seasoned waffle fries in a single layer on a baking sheet. Bake in the preheated oven according to package instructions, usually around 20-25 minutes, or until crispy and golden brown, flipping halfway through.
