Fried Chicken Sandwich Recipe
Maine-ly Poultry Thigh, Kimchi, Kewpie
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Ingredients
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For the Fried Chicken
For the Kimchi
For the Sandwich Assembly
Method
Prepare the Chicken
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 well-coated. Cover and refrigerate for at least 2 hours, preferably overnight.
Dredge the Chicken
In a separate bowl, place the flour. Remove the chicken from the marinade, allowing the excess buttermilk to drip off, then dredge each piece in the flour, shaking off excess.
Fry the Chicken
Heat the Oil
In a large, deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry the Chicken
Carefully add the coated chicken thighs to the hot oil, frying in batches to avoid overcrowding. Cook for about 7-8 minutes per side or until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a wire rack to drain excess oil.
Assemble the Sandwich
Build the Sandwich
Spread Kewpie mayonnaise on the bottom half of each brioche bun. Place a fried chicken thigh on top, then add a generous helping of kimchi, shredded lettuce, and sliced pickles. Top with the other half of the bun.