Fried Chicken Sandwich Recipe
buttermilk brine, dill pickle chips, garlic aioli, buttered potato roll
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Ingredients
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Brine
Chicken
Garlic Aioli
Assembly
Method
Brining Chicken
- 1
Prepare the Brine
In a large bowl, whisk together the buttermilk, salt, black pepper, garlic powder, onion powder, and cayenne pepper until well combined.
- 2
Brine the Chicken
Add the chicken thighs to the brine, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight for best results.
Frying Chicken
- 3
Prepare the Coating
In a shallow dish, mix together the all-purpose flour, paprika, salt, and black pepper.
- 4
Dredge the Chicken
Remove the chicken from the brine and let excess liquid drip off. Dredge each piece in the flour mixture until fully coated.
- 5
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Chicken
Carefully place the coated chicken thighs in the hot oil. Fry for about 5-7 minutes on each side or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). Remove and drain on paper towels.
Making Garlic Aioli
- 7
Prepare the Aioli
In a small bowl, combine mayonnaise, minced garlic cloves, lemon juice, and salt. Mix until smooth and refrigerate until ready to use.
Assembling the Sandwich
- 8
- 9
Assemble the Sandwich
Spread a generous amount of garlic aioli on the bottom half of each toasted roll. Add a fried chicken thigh, top with dill pickle chips, and cover with the top half of the roll.