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–+ servings
Fried Chicken Sandwiches

Fried Chicken Sandwiches

Yield: 6 servings
Prep: 4 hours 20 minutes
Cook: 10 minutes
Total: 4 hours 30 minutes
KILLER buttermilk fried chicken thighs! So crispy, so juicy. Served with Sriracha mayonnaise, coleslaw and pickles!
4.8 stars (14 ratings)

Ingredients

  • 1 ¼ cups buttermilk
  • ¾ cup kosher pickle juice
  • 1 tablespoon Sriracha
  • 6 boneless, skinless chicken thighs
  • 1 cup all-purpose flour
  • ¾ cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper, to taste
  • 6 cups vegetable oil

for the Sriracha mayonnaise

for serving

  • 6 brioche hamburger buns, lightly toasted
  • Coleslaw
  • Dill pickle chips

Instructions

  • In a large bowl, whisk together buttermilk, pickle juice and Sriracha.
  • In a gallon size Ziploc bag or large bowl, combine chicken and buttermilk mixture; marinate for at least 4 hours to overnight, turning the bag occasionally.
  • In a large bowl, whisk together flour, cornmeal, baking powder, cayenne pepper, 2 teaspoons salt and 2 teaspoons pepper.
  • Working one at a time, remove chicken from buttermilk mixture and let excess drip off. Then dredge in flour mixture, dip into buttermilk mixture, then dredge again in flour mixture, pressing to coat.
  • Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until it registers 360 degrees F on a deep-fry thermometer.
  • Working in batches, add chicken and fry until golden brown, turning occasionally, about 4-5 minutes. Transfer to a baking sheet fitted with a wire rack and keep warm.*
  • In a small bowl, whisk together mayonnaise and Sriracha.
  • To serve, spread buns with Sriracha mayonnaise, then top with chicken, coleslaw, and pickles.

Notes

*The chicken can be kept warm, as needed, in the oven at 200 degrees F.