Description
A delicious and crispy fried chicken sandwich featuring buttermilk-marinated chicken thighs, seasoned with a blend of spices, deep-fried to perfection, and served on buttery brioche buns with a spicy aioli, pickles, and fresh lettuce. This sandwich is easy to customize and gluten-free friendly, making it a perfect crowd-pleaser.
Ingredients
Scale
Chicken Marinade
- 4 pieces chicken thighs (boneless and skinless)
- 1½ cup buttermilk
- ¼ cup hot sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp paprika
- 2 tsp sugar
- 2 tsp fine sea salt
- 1 tsp ground black pepper
Coating
- 1 cup potato starch (or cornstarch or a mix of cornstarch and flour as needed)
- Oil for deep frying (about 4 cups or as needed)
Spicy Aioli
- 1 cup mayonnaise (store-bought or homemade)
- 3 garlic cloves (black garlic preferred if available)
- 3 tbsp hot sauce
- 2 tbsp balsamic glaze (or balsamic vinegar as substitute)
- 1 tbsp whole grain mustard
Assembly
- 4 brioche burger buns (or any kind of burger buns or gluten-free alternative)
- Pickles (to taste)
- Lettuce (or tomatoes or cheese - optional)
Instructions
- Marinate Chicken: In a large bowl, combine buttermilk, hot sauce, garlic powder, onion powder, paprika, sugar, sea salt, and black pepper. Add the chicken thighs and coat them thoroughly. Cover and refrigerate for at least 30 minutes to 1 hour for best flavor and tenderness.
- Prepare Spicy Aioli: In a small bowl, mince the garlic cloves finely or crush into a paste. Mix together the mayonnaise, minced garlic, hot sauce, balsamic glaze (or vinegar), and whole grain mustard until well combined. Refrigerate until ready to use.
- Coat the Chicken: Remove each piece of chicken from the marinade, allowing excess to drip off. Dredge the chicken in potato starch thoroughly, ensuring even coverage on all sides. Set aside on a plate.
- Heat Oil: In a deep fryer or large deep pan, heat oil to 350°F (175°C). Use enough oil to fully submerge the chicken pieces.
- Fry Chicken: Fry the coated chicken thighs in batches for about 6 to 8 minutes each, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F (74°C). Drain on paper towels to remove excess oil.
- Prepare Buns and Toppings: Lightly toast the brioche buns if desired. Gather pickles, lettuce, and any optional fillings like tomato or cheese ready for assembly.
- Assemble Sandwiches: Spread a generous amount of spicy aioli on the bottom bun. Place the fried chicken thigh on top, then add pickles, lettuce (or other toppings), and finish with the top bun.
- Serve: Serve the sandwiches hot for best taste, accompanied by your favorite side or beverage.
Notes
- This recipe is gluten-free friendly if you use gluten-free buns and potato starch or cornstarch as the coating.
- For extra crispy chicken, double dredge by dipping the coated chicken back into the marinade briefly, then again into the starch before frying.
- If black garlic is unavailable, regular garlic cloves work well in the aioli.
- You can adjust the spice level by increasing or reducing the amount of hot sauce in the marinade and aioli.
- Homemade mayonnaise can be used to keep the aioli fresh and flavorful.
- Brioche buns offer richness and softness but can be swapped for any preferred bread or gluten-free alternatives.
- Leftover sandwich components can be stored separately in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 sandwich
- Calories: 438 kcal
- Sugar: 7 g
- Sodium: 1432 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 55 mg
