Description
A deliciously crispy fried chicken sandwich featuring boneless, skinless chicken thighs marinated in spiced buttermilk, deep-fried to golden perfection, and served on buttery brioche buns with a spicy aioli, pickles, and fresh lettuce. This easy-to-make recipe is customizable and gluten-free friendly, perfect for a hearty lunch or dinner.
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 (use as needed; can substitute cornstarch or a mix of cornstarch and flour)
- Oil to deep fry (vegetable oil or peanut oil recommended)
Spicy Aioli Sauce
- 1 cup mayonnaise (store-bought or homemade)
- 3 garlic cloves (black garlic preferred, but regular garlic works)
- 3 tbsp hot sauce
- 2 tbsp balsamic glaze (or substitute with balsamic vinegar)
- 1 tbsp whole grain mustard
Assembly
- 4 brioche burger buns (or gluten free burger buns as an alternative)
- Pickles (as desired)
- Lettuce or tomatoes or cheese (optional)
Instructions
- Marinate the 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 ensure they are fully submerged. Cover and refrigerate for at least 30 minutes to 1 hour to tenderize and infuse the flavors.
- Prepare the Coating: Place the potato starch in a shallow dish. Remove chicken from the marinade, allowing excess to drip off. Dredge each piece thoroughly in potato starch, pressing to coat evenly. Set aside on a wire rack.
- Heat the Oil: In a deep fryer or heavy-bottomed pot, heat oil to 350°F (175°C). Ensure there is enough oil to fully submerge the chicken pieces for deep frying.
- Fry the Chicken: Carefully lower the coated chicken thighs into the hot oil in batches to avoid overcrowding. Fry for about 6 to 8 minutes per side until golden brown and crispy, and the internal temperature reaches 165°F (74°C). Remove and drain on paper towels or a wire rack.
- Make the Spicy Aioli: Mince the garlic cloves finely or crush into a paste. In a bowl, mix mayonnaise, garlic, hot sauce, balsamic glaze, and whole grain mustard until smooth and well combined. Adjust seasoning to taste.
- Toast the Buns: Lightly toast the brioche buns on a skillet or in a toaster until golden and slightly crisp.
- Assemble the Sandwich: Spread a generous amount of the spicy aioli on both halves of the toasted buns. Place a crispy fried chicken thigh on the bottom bun, add pickles, lettuce (or optional tomato/cheese), then top with the other bun half. Serve immediately.
Notes
- Use potato starch for a super crispy coating; cornstarch or a mix with flour works but may be less crunchy.
- Marinating time can be increased up to 4 hours for extra tenderness and flavor.
- Black garlic in the aioli adds a sweet, mellow garlic flavor but regular garlic is an excellent substitute.
- Substitute brioche buns with gluten-free buns for a gluten free version.
- Adjust hot sauce quantity in the marinade and aioli to your preferred spice level.
- Make sure oil temperature stays steady during frying to prevent greasy chicken.
- Optional toppings like tomato slices or cheese add extra flavor and texture.
Nutrition
- Serving Size: 1 sandwich
- Calories: 438 kcal
- Sugar: 7 g
- Sodium: 1432 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 55 mg
