Spicy Fried Chicken Sandwich
592kcal
Ingredients
- 1/2 cup buttermilk
- 1-1/2 tbsp sriracha
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup mayonnaise
- 6 chicken thighs boneless, skinless
- 1-1/2 cups all-purpose flour
- vegetable oil for frying
- 6 large sandwich buns
- green leaf lettuce and thick dill pickle slices for serving.
Instructions
- Whisk together the buttermilk and sriracha. Transfer 1/4 cup of the buttermilk mixture to a small bowl and whisk in the mayonnaise. Set aside.
- Into a large bowl, add the chicken and remaining buttermilk mixture. Toss to coat the chicken completely. Cover and let marinade in the refrigerate for 30 minutes.
- Heat 1/2 inch of vegetable oil in a large dutch oven or deep skillet over medium-heat.
- Combine the flour, 1/2 tsp salt and 1/4 tsp pepper in a shallow dish. One at a time, remove chicken from the buttermilk, allowing excess to drip off, then dredge in the flour mixture. Set on a wire rack until all pieces are coated.
- Working in batches, drop chicken into hot oil until until golden and cooked thru, about 4 to 5 minutes per side. Transfer to a rack set over a baking sheet to drain.
- Divide the buttermilk chili sauce equally among the roll bottoms. Top with lettuce, chicken thigh then dill pickle slices. Add the roll tops and serve with thick cut fries.
Nutrition
Serving1sandwichCalories592kcalCarbohydrates39gProtein26gFat36gSaturated Fat8gCholesterol121mgSodium759mgPotassium331mgFiber2gSugar2gVitamin A133IUVitamin C1mgCalcium86mgIron3mg
Notes
Note - Reduced fat mayonnaise was used for this recipe
Note - for the salt-sensitive, all added salt may be omitted from the recipe. Add salt before serving if desired. **Serving suggestion - make extra buttermilk chili sauce for dipping.
Note - for the salt-sensitive, all added salt may be omitted from the recipe. Add salt before serving if desired. **Serving suggestion - make extra buttermilk chili sauce for dipping.