Hot Chicken Sandwich Recipe
spiced and battered chicken thigh, griddled brioche, chili lime aioli, red onion, slaw
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Ingredients
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Chicken
Brioche
Chili Lime Aioli
Slaw
Toppings
Method
Chicken Preparation
- 1
Marinate Chicken
In a bowl, combine buttermilk, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Add chicken thighs, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, preferably overnight.
- 2
Prepare Dry Coating
In a separate bowl, mix together all-purpose flour and cornstarch. Set aside.
- 3
Coat Chicken
Remove chicken from the marinade and dredge in the flour mixture, ensuring an even coating. Shake off excess flour.
Frying Chicken
- 4
Heat Oil
In a large skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry Chicken
Carefully place the coated chicken thighs in the hot oil. Fry for about 6-7 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
Chili Lime Aioli
- 6
Mix Aioli
In a small bowl, whisk together mayonnaise, lime juice, chili powder, garlic, and salt to taste. Set aside.
Slaw Preparation
- 7
Prepare Slaw
In a large bowl, combine shredded cabbage, shredded carrots, chopped cilantro, lime juice, olive oil, and salt to taste. Toss until well combined.