Alabama Hot Fried Chicken Recipe
CORNMEAL FRIED THIGH DUNKED IN ALABAMA HOT DIP!! ON BRIOCHE WITH SHRETTUCE, WHITE BBQ SAUCE & PICKLES! ASK FOR IT NOT HOT!!
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Ingredients
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Chicken and Batter
Method
Preparation
Marinate the Chicken
In a large bowl, combine buttermilk, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Add the chicken thighs and ensure they are well-coated. Cover and refrigerate for at least 2 hours or overnight.
Prepare the Breading
In a separate bowl, mix cornmeal, all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Heat the Oil
In a large skillet or deep fryer, heat oil to 350°F (175°C).
Bread and Fry the Chicken
Remove chicken from the marinade and let excess buttermilk drip off. Dredge each piece in the cornmeal mixture until well coated. Fry the chicken in hot oil for about 10-12 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
Make the Alabama Hot Dip
In a small bowl, combine hot sauce, melted butter, and black pepper. Mix well.
Assemble the Sandwich
Split the brioche buns and place shredded lettuce on the bottom half. Add a piece of fried chicken, drizzle with Alabama hot dip (to taste), add a dollop of white BBQ sauce, and top with pickles. Cover with the top half of the bun.