Fried Chicken Sandwich Recipe
Brioche bun, fried chicken, lettuce, pickles
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Ingredients
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For the Fried Chicken
For Assembly
Method
For the Fried Chicken
- 1
Marinate the Chicken
In a large bowl, combine the chicken thighs and buttermilk. Ensure all the chicken pieces are well coated. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
- 2
Prepare the Breading
In another bowl, mix together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper until well combined.
- 3
Heat the Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature for accurate frying.
- 4
Bread the Chicken
Remove the marinated chicken from the refrigerator. Dredge each piece in the flour mixture, pressing gently to ensure an even coating. Shake off any excess flour.
- 5
Fry the Chicken
Carefully place the breaded chicken thighs into the hot oil. Fry in batches for about 6-8 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- 6
Drain the Chicken
Once cooked, remove the chicken from the oil and place on a wire rack or paper towel-lined plate to drain excess oil.
For Assembly
- 7
- 8
Assemble the Sandwich
On the bottom half of each toasted brioche bun, add a generous amount of shredded lettuce and top with a piece of fried chicken. Add sliced pickles on top of the chicken, then finish with the top half of the bun.
- 9
Serve
Serve the fried chicken sandwiches immediately while hot, with your choice of sides.
