Description
A crispy, spicy chicken thigh tucked into a brioche bun with tangy pickles and creamy sriracha mayo.
Ingredients
- 4 boneless, skinless chicken thighs (about 1½–2 pounds total)
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika (smoked or sweet)
- 1 teaspoon garlic powder
- 1 cup all-purpose flour
- Oil for frying (vegetable, canola, or peanut oil)
- 4 brioche buns, buttered for toasting
- Sriracha mayo: 1/2 cup mayonnaise + 2 tablespoons sriracha
- Lettuce and pickles (optional)
Instructions
- Make the marinade by whisking buttermilk with salt, pepper, paprika, and garlic powder. Add chicken thighs and refrigerate for at least 4 hours or overnight.
- Prepare the dredge by mixing all-purpose flour with additional seasonings and cornstarch if using.
- Heat oil in a skillet to 350–375°F (175–190°C).
- Dredge the chicken in the flour mixture, ensuring thorough coating.
- Fry the chicken in hot oil for about 5–7 minutes per side until golden brown and reaching 165°F (74°C).
- Drain the cooked chicken on a wire rack set over a baking sheet for 3–5 minutes.
- Toast brioche buns in a skillet or oven until golden brown.
- Assemble the sandwich by spreading sriracha mayo on both bun halves, adding lettuce, pickles, and the fried chicken.
Notes
For extra-crisp crust, replace 1/4 cup of the flour with cornstarch. For gluten-free, use a 1:1 gluten-free flour blend.
- Prep Time: 240 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American