I have been searching high and low to create the crispiest chicken sandwich. Drumroll, the wait is over people! After so many failed attempts, I have come up with a recipe that will not leave you disappointed. It's a promise, that you and your family will be left satisfied asking for seconds.
6 skinless boneless chicken thighs
1TSP Garlic Powder
1TSP Onion Powder
Salt to taste
Ingredients for breading:
1Cup All Purpose Flour
1 1/2 TSP Baking Powder
1/2 TSP Salt
1 Cup Buttermilk
Peanut Oil for Frying
Ingredients to consider for assembly:
All Purpose Mayo Sauce (recipe is in another post)
Jalepeno (thinly sliced)
Red Onion (thinly sliced)
1) Place the chicken thighs in a bowl and to it add the dry spices and let it marinade for at least 4 hours or overnight. Please adjust the seasoning to your taste.
2) Get two bowls, in the first bowl, go ahead and add the flour, baking powder, and salt, mix to combine. In second bowl, place 1 cup of buttermilk.
Set aside for later use.
3)When ready, take the chicken out of the frig and allow it to sit at room temp for 15min.
4)Now its time to coat the chicken in the flour mixture, then buttermilk and then a final coat into the flour mixture. Make sure to shake off the excess flour and place on a tray or sheet pan.
5)In a heavy pot or dutch oven fill it half way with oil and heat over high heat until it reaches 350F. When ready, fry only 2 at a time (keep an eye on the oil temp, you may need to adjust the heat as you cook). Cook until fully cooked.
6)When done, lay it on a paper towel lined plate to soak up the excess oil.
7) Now it's time for assembly!
8) Toast the brioche buns and add any of the following toppings/condiments mentioned above.