Description
This spicy chicken sandwich is crispy, juicy, and bursting with flavor. Tender chicken thighs are marinated in buttermilk, fried to golden perfection, and topped with creamy spicy mayo for the ultimate sandwich experience.
Ingredients
4 boneless, skinless chicken thighs
1 cup buttermilk
2 tbsp Sriracha (or your favorite hot sauce)
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 cup all-purpose flour
3 tbsp cornstarch
1 tbsp paprika
1 tsp cayenne powder (reduce for less heat)
½ cup mayonnaise
2 tbsp Sriracha
4 burger buns, toasted with butter
Lettuce, tomato, and pickles for serving
Cooking oil for frying
Instructions
1. In a medium bowl, combine buttermilk, Sriracha, salt, pepper, and garlic powder. Add chicken thighs and marinate for 4 hours or overnight.
2. Whisk together flour, cornstarch, paprika, salt, pepper, garlic powder, and cayenne powder.
3. Add 2 tablespoons of the marinade to the flour mixture; stir lightly with a fork to form texture.
4. Coat each marinated chicken thigh evenly with the flour mixture.
5. Heat oil in a deep skillet to 325°F (165°C) and fry chicken for 3–4 minutes per side, until golden brown and the internal temperature reaches 165°F (75°C).
6. In a bowl, mix mayonnaise and Sriracha to make the spicy mayo.
7. Toast buns with butter, spread spicy mayo, layer fried chicken, and top with lettuce, tomato, and pickles. Serve hot and enjoy!
Notes
To make homemade buttermilk: mix 1 tbsp lemon juice or vinegar with 1 cup milk and let stand 5 minutes.
For extra crunch, double-dip chicken by coating it twice in flour mixture.
To reheat leftovers, bake chicken at 350°F for 10 minutes; avoid microwaving.
Serve immediately for best texture and flavor.
Nutrition
- Serving Size: 1 sandwich
- Calories: 582
- Sugar: 3g
- Sodium: 960mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg