Nola "hot" Chicken Sandwich Recipe
crispy chicken thigh, scallion aioli, lettuce, pickles w/ french fries
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Marinate the Chicken
In a large bowl, combine buttermilk and hot sauce. Add chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.
- 2
Prepare the Scallion Aioli
In a small bowl, mix mayonnaise with chopped scallions. Season with salt and pepper to taste. Set aside.
- 3
Prepare the Breading
In another bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.
- 4
Bread the Chicken
Remove chicken from buttermilk mixture, allowing excess to drip off. Dredge each thigh in the flour mixture, pressing gently to adhere. Shake off excess flour.
- 5
Fry the Chicken
In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C). Fry chicken thighs in batches until golden brown and cooked through, about 6-8 minutes per side. Drain on paper towels.
- 6
Assemble the Sandwich
Spread scallion aioli on the bottom half of each brioche bun. Top with fried chicken, lettuce, and pickles. Place the top half of the bun on and press gently.
- 7
Serve
Serve sandwiches with a side of French fries.
