Rok Fried Chicken Sandwich Recipe
Hand-breaded fried chicken, lettuce, tomatoes, pickles, paprika aioli, brioche bun
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Ingredients
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Chicken
Sandwich Assembly
Method
Prep Chicken
- 1
Marinate the Chicken
In a bowl, add the boneless, skinless chicken thighs and pour in the buttermilk. Ensure all pieces are well coated. Cover and refrigerate for at least 1 hour, or up to overnight for best flavor.
- 2
Prepare the Breading
In a separate bowl, combine the all-purpose flour, paprika, garlic powder, onion powder, salt, and black pepper. Mix well.
Fry Chicken
- 3
Heat the Oil
In a large frying pan or deep skillet, pour in the vegetable oil. Heat over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of breading into the oil; it should sizzle.
- 4
Bread the Chicken
Remove the marinated chicken from the fridge. Take each piece and dredge it in the flour mixture, ensuring it is fully coated. Shake off any excess flour.
- 5
Fry the Chicken
Carefully place the breaded chicken thighs into the hot oil, cooking in batches if necessary. Fry for about 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
- 6
Drain the Chicken
Once cooked, remove the chicken from the oil and place it on a plate lined with paper towels to drain excess oil.
Assemble Sandwich
- 7
Prepare the Buns
While the chicken is draining, slice the brioche buns in half and toast them lightly on a skillet or in a toaster.
- 8
Layer the Ingredients
On the bottom half of each toasted brioche bun, layer the romaine lettuce, followed by the fried chicken, sliced tomato, pickles, and a generous dollop of paprika aioli.
- 9
Finish the Sandwich
Top with the other half of the brioche bun and press down gently. Your Rok Fried Chicken Sandwich is now ready to serve!
