Description
Forget the drive-thru. This homemade crispy chicken sandwich features juicy buttermilk-marinated thighs, a shatteringly crisp cornstarch crust, and a drenching of spicy buffalo sauce. Served on a toasted brioche bun with cool pickles.
Ingredients
4 boneless, skinless chicken thighs
1 cup buttermilk
1/2 cup hot sauce (divided)
1.5 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon paprika
1 tablespoon garlic powder
1 teaspoon cayenne pepper
Oil for frying (vegetable or peanut)
4 brioche buns
Pickle slices
2 tbsp melted butter (for buns)
Instructions
1. In a bowl, mix buttermilk and 1/4 cup hot sauce. Add chicken thighs and marinate for at least 1 hour.
2. In a shallow dish, whisk flour, cornstarch, paprika, garlic powder, cayenne, salt, and pepper.
3. Drizzle 2 tablespoons of the marinade into the flour mixture and mix with a fork to create clumps (this creates the crispy ridges).
4. Heat oil in a heavy pot to 350°F (175°C).
5. Remove chicken from marinade, letting excess drip off. Press firmly into the flour mixture to coat thickly.
6. Fry chicken for 4-5 minutes per side until golden brown and internal temp reaches 165°F.
7. Transfer to a wire rack to drain. While hot, brush or toss with the remaining 1/4 cup buffalo sauce.
8. Toast buns with melted butter. Assemble with pickles and chicken.
Notes
**Keeping it Crispy:** Do not drain on paper towels; the steam will make the crust soggy. Use a wire rack.
**Make Ahead:** You can marinate the chicken up to 24 hours in advance for even tenderer meat.
- Prep Time: 15
- Cook Time: 15
- Category: Main Dish
- Method: Deep Fry
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 6g
- Sodium: 1200mg
- Fat: 35g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg