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Fried Chicken Recipe

Name: Zinqué - San Diegos Fried Chicken Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces Chicken thighs, boneless and skinless; 2 cups Buttermilk; 1.5 cups All-purpose flour; 0.5 cups Cornstarch; 1 tbs Paprika; 1 tbs Garlic powder; 1 tbs Onion powder; 1 tbs Salt; 1 tsp Black pepper; 4 cups Oil for frying; 1 cup Mayonnaise; 2 tbs Sriracha sauce; 1 tbs Lime juice; 4 cups Green cabbage, shredded; 1 cup Carrots, grated; 0.5 cup Mayonnaise; 2 tbs Apple cider vinegar; 1 tbs Sugar; 0.5 tsp Salt; 0.5 tsp Black pepper; 4 pieces Brioche buns; 0 to taste Pickles

Inspired by Zinqué - San Diego

Time1h

Serves4

Pickles, coleslaw, sriracha mayo, brioche bun

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Ingredients

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Fried Chicken

4 pieces Chicken thighs, boneless and skinless

2 cups Buttermilk

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 tbs Celtic sea salt

1 tsp black pepper

4 cups Oil for frying

Sriracha Mayo

1 cup Mayonnaise

2 tbs Sriracha sauce

1 tbs ReaLime juice

Coleslaw

4 cups Green cabbage, shredded

1 cup Carrots, grated

1/2 cup Mayonnaise

2 tbs Apple cider vinegar

1 tbs sugar

1/2 tsp Celtic sea salt

1/2 tsp black pepper

Assembly

4 pieces Brioche buns

0 to taste Pickles

Method

Fried Chicken

Marinate the Chicken

In a bowl, combine the buttermilk, salt, pepper, garlic powder, onion powder, and paprika. Add the chicken thighs and marinate in the refrigerator for at least 1 hour or overnight for best results.

Prepare the Coating

In a separate bowl, mix together the flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.

Heat the Oil

In a deep skillet, heat the oil to 350°F (175°C).

Fry the Chicken

Remove chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture until fully coated. Fry the chicken in batches for 6-8 minutes on each side, or until golden brown and cooked through. Drain on a paper towel.

Sriracha Mayo

Mix the Sriracha Mayo

In a small bowl, mix together mayonnaise, sriracha sauce, and lime juice until smooth. Set aside.

Coleslaw

Prepare the Coleslaw

In a large bowl, combine shredded cabbage and grated carrots. In a separate bowl, mix together mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Pour the dressing over the cabbage mixture and toss to coat.

Assembly

Assemble the Sandwich

Toast the brioche buns if desired. Spread a generous amount of sriracha mayo on the bottom bun, add a piece of fried chicken, top with coleslaw and pickles, then cover with the top bun.