Fried Chicken Thigh Sandwich Recipe
buttermilk brined thigh, green goddess aioli, pickles, hot honey, fries
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Ingredients
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For the Buttermilk Brine
For the Chicken
For the Green Goddess Aioli
For Assembly
Method
For the Buttermilk Brine
- 1
Prepare the Brine
In a large bowl, whisk together buttermilk, salt, black pepper, garlic powder, onion powder, and paprika until well combined.
- 2
Brine the Chicken
Add chicken thighs to the buttermilk brine, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight for best flavor.
For the Chicken
- 3
Prepare the Breading
In a large bowl, mix together flour, cornstarch, salt, black pepper, and cayenne pepper.
- 4
Fry the Chicken
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Remove chicken from brine, allowing excess to drip off. Dredge each thigh in the flour mixture, pressing firmly to adhere. Fry chicken in batches for about 10-12 minutes until golden brown and cooked through. Transfer to a wire rack to drain excess oil.
For the Green Goddess Aioli
- 5
Make the Aioli
In a food processor, combine mayonnaise, parsley, chives, basil, lemon juice, and minced garlic. Blend until smooth. Adjust seasoning if necessary.
For Assembly
- 6
Assemble the Sandwich
Toast the burger buns lightly. Spread a generous amount of green goddess aioli on the bottom half of each bun. Place a fried chicken thigh on top, add pickles, and drizzle with hot honey. Top with the other half of the bun.
- 7
Serve with Fries
Serve the fried chicken thigh sandwich alongside a serving of French fries.
