classic fried chicken sandwich
Fried chicken sandwiches seem to be having a moment, and we are okay with that!
- Prep Time: 30 minutes
- Cook Time: 30 minutes 1
- Total Time: 60 minutes 4
- Yield: 4-6 1x
Ingredients
Scale
- one package of boneless and skinless chicken thighs, trimmed
- 1 cup of pickle brine juice
- buttermilk
- 2 cups flour
- 2 tablespoons cornstarch
- vegetable oil
- Sriracha Mayo
- Brioche buns
- lettuce and tomato
- pickles
Instructions
- Pound out the chicken between two sheets of plastic wrap.
- Place the trimmed and pounded-out chicken thighs in a Ziploc plastic bag and add the pickle brine from the pickles made the day before (see above for recipe).
- Marinate for 30 minutes to an hour.
- Remove the chicken and discard the bag.
- Dip each thigh into the buttermilk and dredge thoroughly in the flour/cornstarch. Repeat, washing hands in between as needed. Place the chicken on platters being careful not to stack.
- Heat the oil in a heavy pot and ensure it is at 350º using a candy/deep-fry thermometer.
- Begin frying the chicken in batches. Turning over every 1-2 minutes for a total of 6-8 minutes. Make sure not to crowd the chicken in the pan.
- Remove to a pan lined with several layers of paper towels.
- Assemble the sandwiches: Smear each side of the bun with the Sriracha mayo and layer on the chicken. Top with pickles. Add lettuce and tomato if you like, and enjoy!
Find it online: https://mostlovelythings.com/fried-chicken-sandwich-recipe/