Fried Chicken Sandwich Recipe
Buttermilk marinated chicken, shredded lettuce, aioli, B&B pickles
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Ingredients
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For the Chicken
For the Aioli
For Assembly
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, combine buttermilk, paprika, garlic powder, onion powder, salt, and black pepper. Mix well.
- 2
Marinate the Chicken
Add the chicken thighs to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
Preparing the Aioli
- 3
Mix the Aioli
In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, salt, and black pepper until smooth. Set aside in the refrigerator until ready to use.
Frying the Chicken
- 4
Prepare the Coating
In a shallow dish, add the all-purpose flour. Remove the marinated chicken from the refrigerator and let excess buttermilk drip off before dredging in the flour, coating each piece evenly.
- 5
Heat the Oil
In a large, deep skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Chicken
Carefully add the coated chicken thighs to the hot oil in batches, without overcrowding the pan. Fry for 6-8 minutes on each side or until golden brown and cooked through. Use a meat thermometer to ensure an internal temperature of 165°F (74°C).
- 7
Drain the Chicken
Once cooked, transfer the fried chicken to a plate lined with paper towels to drain excess oil.
Assembling the Sandwich
- 8
Toast the Buns
Lightly toast the burger buns in a skillet or toaster until golden brown.
- 9
Build the Sandwich
Spread a generous amount of aioli on the bottom half of each bun. Add a piece of fried chicken, followed by shredded lettuce and a handful of B&B pickles. Top with the other half of the bun.
