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SPICY BUTTERMILK FRIED CHICKEN SANDWICH

by Rebecca December 3, 2021

Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Servings: 4 sandwiches

All the exciting flavour and the melt-in-your-mouth texture of this Spicy Buttermilk Fried Chicken Sandwich will guarantee to sweep you off your feet! Tender, juicy, and crispy chicken cloaked in buttery brioche buns with a layer of pickles, lettuce, and tomato – the perfect sandwich that will surely blow everyone away!

INGREDIENTS

Buttermilk Marinade:

1 c, buttermilk

4 pieces boneless skinless chicken thighs pounded to even thickness

1 teaspoon each salt, pepper, garlic powder

2 tablespoons Sriracha or your favourite hot sauce

Flour Mixture:

3 tablespoons cornstarch

1 c. all-purpose flour

1 teaspoon each salt, pepper, garlic powder, cayenne powder add more cayenne for extra spice

1 tablespoon paprika powder

Sriracha Mayo:

2 tablespoons Sriracha

1/2 c. mayonnaise

To assemble:

4 brioche buns lightly toasted with butter

cooking oil for frying

lettuce, tomato, pickles sliced

HOW TO MAKE SPICY BUTTERMILK FRIED CHICKEN SANDWICH

Step 1: Combine the buttermilk, Sriracha, salt, pepper, and garlic powder in a medium bowl. Toss in the chicken thighs and leave to marinate for at least 4 hours or overnight.

Step 2: In a shallow bowl, whisk the flour with cornstarch, paprika, salt, pepper, garlic powder, and cayenne powder until well combined. Add 2 tbsp of the marinade and stir using a fork until incorporated. Then, dredge the chicken in the flour mixture a piece at a time. Ensure that each piece of chicken is thoroughly coated.

Step 3: To make the sauce, place the Sriracha and mayonnaise in a small bowl. Mix well until combined.

Step 4: In a deep pan, heat the oil to 350 degrees F or 180 degrees C. Add the chicken and cook for about 3 to 4 minutes per side until golden brown and completely cooked. The chicken is done once its internal temperature reached 165 degrees F or 75 degrees C.

Step 5: On the toasted brioche buns, generously spread the Sriracha mayo and top with the sliced pickles, then lettuce and tomato. Serve the sandwich right away. Enjoy!

NOTES:

Whisk 1 cup of milk with 1 to 2 tbsp white vinegar or lemon juice to make homemade buttermilk. Mix well and let it sit for about 10 to 15 minutes.

NUTRITION INFORMATION:

Calories: 582kcal

SPICY BUTTERMILK FRIED CHICKEN SANDWICH

Rebecca Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Servings: 4 sandwiches All the exciting flavour and the melt-in-your-mouth texture of this Spicy Buttermilk… General Recipes SPICY BUTTERMILK FRIED CHICKEN SANDWICH European Print This
Serves: 4 Prep Time: 10 mins Cooking Time: 10 mins 10 mins
Nutrition facts: 582 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Buttermilk Marinade:
  • 1 c, buttermilk
  • 4 pieces boneless skinless chicken thighs pounded to even thickness
  • 1 teaspoon each salt, pepper, garlic powder
  • 2 tablespoons Sriracha or your favourite hot sauce
  • Flour Mixture:
  • 3 tablespoons cornstarch
  • 1 c. all-purpose flour
  • 1 teaspoon each salt, pepper, garlic powder, cayenne powder add more cayenne for extra spice
  • 1 tablespoon paprika powder
  • Sriracha Mayo:
  • 2 tablespoons Sriracha
  • 1/2 c. mayonnaise
  • To assemble:
  • 4 brioche buns lightly toasted with butter
  • cooking oil for frying
  • lettuce, tomato, pickles sliced

Instructions

Step 1: Combine the buttermilk, Sriracha, salt, pepper, and garlic powder in a medium bowl. Toss in the chicken thighs and leave to marinate for at least 4 hours or overnight.

Step 2: In a shallow bowl, whisk the flour with cornstarch, paprika, salt, pepper, garlic powder, and cayenne powder until well combined. Add 2 tbsp of the marinade and stir using a fork until incorporated. Then, dredge the chicken in the flour mixture a piece at a time. Ensure that each piece of chicken is thoroughly coated.

Step 3: To make the sauce, place the Sriracha and mayonnaise in a small bowl. Mix well until combined.

Step 4: In a deep pan, heat the oil to 350 degrees F or 180 degrees C. Add the chicken and cook for about 3 to 4 minutes per side until golden brown and completely cooked. The chicken is done once its internal temperature reached 165 degrees F or 75 degrees C.

Step 5: On the toasted brioche buns, generously spread the Sriracha mayo and top with the sliced pickles, then lettuce and tomato. Serve the sandwich right away. Enjoy!

Notes

Whisk 1 cup of milk with 1 to 2 tbsp white vinegar or lemon juice to make homemade buttermilk. Mix well and let it sit for about 10 to 15 minutes.

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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