Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Servings: 4 sandwiches
All the exciting flavour and the melt-in-your-mouth texture of this Spicy Buttermilk Fried Chicken Sandwich will guarantee to sweep you off your feet! Tender, juicy, and crispy chicken cloaked in buttery brioche buns with a layer of pickles, lettuce, and tomato – the perfect sandwich that will surely blow everyone away!
INGREDIENTS :
Buttermilk Marinade:
- 1 c, buttermilk
- 4 pieces boneless skinless chicken thighs pounded to even thickness
- 1 teaspoon each salt, pepper, garlic powder
- 2 tablespoons Sriracha or your favourite hot sauce
Flour Mixture:
- 3 tablespoons cornstarch
- 1 c. all-purpose flour
- 1 teaspoon each salt, pepper, garlic powder, cayenne powder add more cayenne for extra spice
- 1 tablespoon paprika powder
Sriracha Mayo:
- 2 tablespoons Sriracha
- 1/2 c. mayonnaise
To assemble:
- 4 brioche buns lightly toasted with butter
- cooking oil for frying
- lettuce, tomato, pickles sliced
DIRECTIONS :
Step 1: Combine the buttermilk, Sriracha, salt, pepper, and garlic powder in a medium bowl. Toss in the chicken thighs and leave to marinate for at least 4 hours or overnight.
Step 2: In a shallow bowl, whisk the flour with cornstarch, paprika, salt, pepper, garlic powder, and cayenne powder until well combined. Add 2 tbsp of the marinade and stir using a fork until incorporated. Then, dredge the chicken in the flour mixture a piece at a time. Ensure that each piece of chicken is thoroughly coated.
Step 3: To make the sauce, place the Sriracha and mayonnaise in a small bowl. Mix well until combined.
Step 4: In a deep pan, heat the oil to 350 degrees F or 180 degrees C. Add the chicken and cook for about 3 to 4 minutes per side until golden brown and completely cooked. The chicken is done once its internal temperature reached 165 degrees F or 75 degrees C.
Step 5: On the toasted brioche buns, generously spread the Sriracha mayo and top with the sliced pickles, then lettuce and tomato. Serve the sandwich right away. Enjoy!
NOTES:
- Whisk 1 cup of milk with 1 to 2 tbsp white vinegar or lemon juice to make homemade buttermilk. Mix well and let it sit for about 10 to 15 minutes.
NUTRITION INFORMATION:
Calories: 582kcal
SPICY BUTTERMILK FRIED CHICKEN SANDWICH
Ingredients
- Buttermilk Marinade:
- 1 c, buttermilk
- 4 pieces boneless skinless chicken thighs pounded to even thickness
- 1 teaspoon each salt, pepper, garlic powder
- 2 tablespoons Sriracha or your favourite hot sauce
- Flour Mixture:
- 3 tablespoons cornstarch
- 1 c. all-purpose flour
- 1 teaspoon each salt, pepper, garlic powder, cayenne powder add more cayenne for extra spice
- 1 tablespoon paprika powder
- Sriracha Mayo:
- 2 tablespoons Sriracha
- 1/2 c. mayonnaise
- To assemble:
- 4 brioche buns lightly toasted with butter
- cooking oil for frying
- lettuce, tomato, pickles sliced
Instructions
Step 1: Combine the buttermilk, Sriracha, salt, pepper, and garlic powder in a medium bowl. Toss in the chicken thighs and leave to marinate for at least 4 hours or overnight.
Step 2: In a shallow bowl, whisk the flour with cornstarch, paprika, salt, pepper, garlic powder, and cayenne powder until well combined. Add 2 tbsp of the marinade and stir using a fork until incorporated. Then, dredge the chicken in the flour mixture a piece at a time. Ensure that each piece of chicken is thoroughly coated.
Step 3: To make the sauce, place the Sriracha and mayonnaise in a small bowl. Mix well until combined.
Step 4: In a deep pan, heat the oil to 350 degrees F or 180 degrees C. Add the chicken and cook for about 3 to 4 minutes per side until golden brown and completely cooked. The chicken is done once its internal temperature reached 165 degrees F or 75 degrees C.
Step 5: On the toasted brioche buns, generously spread the Sriracha mayo and top with the sliced pickles, then lettuce and tomato. Serve the sandwich right away. Enjoy!
