Classic Fried Chicken Sandwich
Ingredients
Chicken
-
4
pieces
boneless, skinless chicken thighs (about 5 ounces each)
-
2
cups
vegetable oil (for frying)
Marinade
-
1
cup
buttermilk
-
1
teaspoon
sweet paprika (or smoked paprika)
-
1
teaspoon
table salt
-
½
teaspoon
onion powder
-
½
teaspoon
garlic powder
-
½
teaspoon
black pepper
-
⅛
teaspoon
cayenne pepper
Breading
-
1 ½
cups
all-purpose flour
-
2
teaspoons
sweet paprika (or smoked paprika)
-
1
teaspoon
baking powder
-
1
teaspoon
dried oregano
-
1
teaspoon
table salt
-
½
teaspoon
onion powder
-
½
teaspoon
garlic powder
-
¼
teaspoon
black pepper
Sandwich
-
4
pieces
brioche buns (toasted)
-
2
cups
iceberg lettuce (shredded)
-
⅔
cup
dill pickle chips
Instructions
- Pound the chicken thighs between plastic wrap to flatten them slightly.
- Mix buttermilk, salt, paprika, garlic powder, onion powder, black pepper, and cayenne in a bowl.
- Add chicken to the marinade, cover, and refrigerate for at least 6 hours or overnight.
- Let the marinated chicken sit at room temperature for one hour before frying.
- Combine flour, baking powder, paprika, salt, oregano, garlic powder, onion powder, and black pepper in a bowl.
- Coat each chicken thigh in the seasoned flour mixture.
- Heat vegetable oil in a skillet to 350°F.
- Fry the chicken for 3-4 minutes per side until golden brown and crispy.
- Drain the cooked chicken on a wire rack or paper towels.
- Toast the brioche buns with melted butter until golden brown.
- Assemble the sandwich with fried chicken, pickle chips, and shredded lettuce.
Nutrition Facts (estimated)
Servings
4
Calories
1001
Total fat
67g
Total carbohydrates
68g
Total protein
33g
Sodium
1084mg
Cholesterol
258mg
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