Southern Buttermilk Fried Chicken Sandwich Recipe
Pickle, BBQ aioli, buttered City Bakery brioche
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Ingredients
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Fried Chicken Sandwich Ingredients
Method
Cooking Directions
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, paprika, garlic powder, onion powder, salt, and black pepper. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
- 2
Prepare the Breading
In a separate bowl, whisk together the flour and cornstarch. Set aside.
- 3
Fry the Chicken
Heat the vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade, allowing excess liquid to drip off. Dredge the chicken in the flour mixture, shaking off any excess. Carefully place the chicken in the hot oil and fry for about 6-8 minutes per side or until golden brown and cooked through. Drain on paper towels.
- 4
Prepare the BBQ Aioli
In a small bowl, mix the mayonnaise and BBQ sauce until well combined.
- 5
Assemble the Sandwich
Toast the brioche buns lightly. Spread a generous amount of BBQ aioli on the bottom half of each bun. Place a fried chicken thigh on top, add pickles, and cover with the top half of the bun.
