Buttermilk Fried Chicken Sandwich with Siracha Mayo
Servings 4
Ingredients
Chicken Marinade
- 4 boneless chicken thighs
- 1 cup buttermilk (250 ml)
- 1/2 tsp salt (2.5 ml)
- 1/2 tsp pepper (2.5 ml)
- 1 tsp hot sauce (5 ml)
Chicken Coating
- 1 cup all-purpose flour (250 ml)
- 1/2 tsp salt (2.5 ml)
- 1/2 tsp pepper (2.5 ml)
- 1/2 tsp garlic powder (2.5 ml)
- 1 tsp paprika (5 ml)
- 1 tsp cayenne pepper (5 ml)
Siracha Mayo
- 1/2 cup mayonnaise (125 ml)
- 1 1/2 tsp siracha (22 ml)
Accompaniments
- iceberg lettuce or coleslaw
- sliced pickles
- 4 toasted brioche or hamburger buns
- 1/2 cup vegetable oil for shallow-frying (125 ml)
Instructions
- In a medium bowl, combine the buttermilk, salt, pepper and hot sauce. Add the chicken thighs and marinate in the fridge for at least an hour or overnight.
- Prepare the coating. Whisk the flour with the salt, pepper, garlic powder, paprika and cayenne powder. Prepare the siracha mayo by combining the mayonnaise and siracha. Stir until well blended.
- Working one piece at a time, dip each marinated piece of chicken into the flour, making sure both sides are completely coated. Set aside.
- Fill your Dutch oven or cast iron pan with enough oil to reach about ½ inch high. Heat the oil until it reaches 350°. If you don’t have a thermometer, dip a wooden spoon or small piece of bread in the oil. If it bubbles, the oil should be hot enough.
- Fry the chicken in the oil for about 3 minutes per side until cooked through. Do not overcrowd the pan. If your pan isn’t big enough, fry two at a time. When done, the thickest part of the chicken should read 75° C (165° F). If you don’t have a meat thermometer, cut one piece open at its thickest part and check for doneness. When done, rest the chicken on a wire rack.
- Spread some siracha mayonnaise on toasted sides of buns. Top with pickles, fried chicken and slaw or lettuce.