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Crispy Chicken Recipe

Name: The Brig Pubs Crispy Chicken Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Southern
Ingredients: 2 cups Buttermilk; 2 tbs Hot sauce; 4 pieces Chicken thighs; 1.5 cups All-purpose flour; 0.5 cups Cornstarch; 1 tbs Paprika; 1 tbs Garlic powder; 1 tbs Onion powder; 1 tsp Salt; 1 tsp Black pepper; 0.5 cups Maple syrup; 1 tsp Chipotle powder; 0.25 cups Vegetable oil; 1 cup Mayonnaise; 2 tbs Garlic, minced; 1 tbs Lemon juice; 0.5 tsp Salt; 1 large Red onion, thinly sliced; 1 cup White vinegar; 1 tbs Sugar; 1 tsp Salt; 4 pieces Lettuce leaves; 4 pieces Brioche buns; 4 servings Fries or salad

Inspired by The Brig Pub

Time2h

Serves4

southern fried chicken / chipotle maple emulsion / garlic aioli / quick pickled onions / lettuce / brioche bun / fries or salad

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Ingredients

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Chicken Marinade

2 cups Buttermilk

2 tbs Hot sauce

4 pieces Chicken thighs

Breading

1 1/2 cups 00 bread flour

1/2 cups Cornstarch

1 tbs Watkins paprika

1 tbs Watkins garlic powder

1 tbs Onion powder

1 tsp Celtic sea salt

1 tsp black pepper

Chipotle Maple Emulsion

1/2 cups Maple syrup

1 tsp Chipotle powder

1/4 cups Tuscany sunflower oil

Garlic Aioli

1 cup Mayonnaise

2 tbs Garlic, minced

1 tbs ReaLemon lemon juice

1/2 tsp Celtic sea salt

Quick Pickled Onions

1 large Red onion, thinly sliced

1 cup White vinegar

1 tbs sugar

1 tsp Celtic sea salt

Assembly

4 pieces Lettuce leaves

4 pieces Brioche buns

4 servings Fries or salad

Method

Marinating the Chicken

Prepare the Marinade

In a large bowl, combine buttermilk and hot sauce. Add chicken thighs and ensure they are fully submerged. Cover and refrigerate for at least 2 hours or overnight.

Breading and Frying

Prepare the Breading

In a shallow dish, mix flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. Remove chicken from marinade and shake off excess buttermilk. Dredge each piece of chicken in the flour mixture until fully coated.

Fry the Chicken

Heat oil in a deep skillet or fryer to 350°F (175°C). Fry chicken in batches for 8-10 minutes or until golden brown and cooked through. Drain on paper towels.

Making the Chipotle Maple Emulsion

Combine Ingredients

In a small bowl, whisk together maple syrup, chipotle powder, and vegetable oil until smooth.

Making the Garlic Aioli

Mix the Aioli

In a bowl, combine mayonnaise, minced garlic, lemon juice, and salt. Mix well and set aside.

Quick Pickling the Onions

Pickle the Onions

In a jar, combine thinly sliced red onion, white vinegar, sugar, and salt. Seal the jar and shake to combine. Let sit for at least 30 minutes.

Assembling the Chicken Sandwich

Build the Sandwich

Toast the brioche buns. Spread garlic aioli on the bottom bun, top with lettuce, fried chicken, a drizzle of chipotle maple emulsion, quick pickled onions, and cover with the top bun. Serve with fries or salad.