American · Lunch
Crispy Fried Chicken Sandwich
A crispy fried chicken sandwich built on a buttermilk-marinated chicken thigh dredged in seasoned flour and deep-fried until golden. Layered on a toasted brioche bun with dill pickles, shredded lettuce and a tangy mayonnaise spread. Cayenne and paprika season the crust for gentle heat and colour.
$4
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
723Calories
48.1gProtein
33.9gFat
57.6gCarbs
11.4gSugar
2.9gFiber
1580mgSodium
259mgChol
8.2gSat Fat
protein-rich
sweet-heat
cheat-day
all-time-classics
Instructions
1
Prep
Trim the chicken thigh of excess fat and pat dry with paper towel until the surface is no longer wet.
2
Marinate
Submerge the chicken in the buttermilk, cover and refrigerate 4 hours until tender.
3
Dredge
Whisk the flour with paprika, cayenne, salt and pepper, then press the drained chicken in until every surface is thickly coated.
4
Fry
Heat the vegetable oil to 350F and lower in the chicken, frying 6 to 7 minutes until the crust is deep golden and reaches 165F.
5
Build
Toast the brioche bun cut sides in a dry pan 1 minute, spread mayonnaise, then layer lettuce, pickles and the fried chicken.
6
Plate
Close the bun and serve immediately while the crust is hot and crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh
- 1 cup240ml buttermilk
- 1 cup130g all-purpose flour
- 2 tsp2 tsp paprika
- 1 tsp1 tsp cayenne
- 22 brioche bun
- 4 tbsp60g mayonnaise
- 1212 dill pickle slices
- 22 small handful (40g) lettuce
- 4 cups960ml vegetable oil, for deep-frying
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
