Description
Juicy chicken thighs steeped in tangy buttermilk then fried to a golden crackle, tossed in a cayenne-butter blitz. Piled into toasted brioche with creamy mayo and bright dill pickles, this sandwich sings with heat and crunch.
Ingredients
- 4 each chicken thigh, boneless and skinless
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- Vegetable oil for frying
- 1/4 cup unsalted butter, melted
- 2 tablespoons cayenne pepper
- 1 tablespoon brown sugar
- 1 teaspoon chili powder
- 4 each brioche bun
- 4 tablespoons mayonnaise
- 1 cup dill pickle slices
Instructions
- In a large bowl, whisk buttermilk and hot sauce then add chicken thighs, cover and refrigerate for at least 2 hours.
- In another bowl, combine flour, paprika, garlic powder, onion powder, salt, ground black pepper and 1/2 teaspoon cayenne pepper.
- Dredge the marinated chicken in the flour mixture, pressing to coat and shaking off excess.
- Pour vegetable oil into a deep skillet to a depth of about 2 inches and heat over medium-high until it reaches 350°F.
- Fry the chicken thighs in batches, about 5 to 7 minutes per side, until golden brown and cooked through then transfer to a wire rack.
- In a small bowl, whisk melted butter, 2 tablespoons cayenne pepper, brown sugar and chili powder, then brush this hot sauce over the fried chicken.
- Lightly toast brioche buns, spread mayonnaise on both halves and top the bottom half with the hot chicken and pickle slices.
- Place the top half of the bun over the pickles, press gently and serve immediately.
Notes
- Adjust the cayenne pepper in the spice paste for desired heat level.
- For extra crispiness, let the coated chicken rest on the rack for a few minutes before frying.
- Leftover chicken can be reheated in an oven set to 350°F for best texture.
- Serve immediately for optimal crunch and flavor.