Description
A quick and easy spicy chicken sandwich featuring tender chicken thighs marinated in buttermilk and hot sauce, coated in a crispy seasoned flour mixture, fried to golden perfection, and topped with a creamy spicy mayo. Perfect for a flavorful lunch or dinner with a delightful crunch and a juicy, tender bite.
Ingredients
Buttermilk Marinade
- 4 pieces boneless skinless chicken thighs, pounded to even thickness
- 1 cup buttermilk
- 2 tbsp Sriracha or your favorite hot sauce
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
Flour Mixture
- 1 cup all-purpose flour
- 3 tbsp cornstarch
- 1 tbsp paprika powder
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp cayenne powder (reduce for less spice)
Spicy Mayo
- 1/2 cup mayonnaise
- 2 tbsp Sriracha or your choice of hot sauce
To Assemble
- Cooking oil for frying
- 4 burger buns, lightly toasted with butter
- Lettuce, tomato, and/or pickles sliced, or your choice of toppings
Instructions
- Marinate the Chicken: In a medium bowl, combine buttermilk, Sriracha, salt, pepper, and garlic powder. Add chicken thighs and marinate in the fridge for at least 4 hours or overnight to tenderize and infuse flavor.
- Prepare the Flour Mixture: Whisk together flour, cornstarch, paprika, salt, pepper, garlic powder, and cayenne powder in a large bowl. Add 2 tbsp of the marinade to the mixture and stir with a fork to create a slightly damp coating for the chicken.
- Coat the Chicken: Dredge each piece of marinated chicken with the flour mixture, ensuring an even and thorough coating for maximum crunch.
- Make the Spicy Mayo: Mix together mayonnaise and Sriracha in a small bowl until well combined and set aside.
- Heat the Oil: Heat cooking oil in a deep skillet to 325˚F (165˚C) for frying.
- Fry the Chicken: Fry the coated chicken thighs for about 3-4 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165˚F (75˚C).
- Assemble the Sandwiches: Generously spread the spicy mayo on both sides of the toasted burger buns. Add the fried chicken and your preferred toppings such as lettuce, tomato, and pickles. Serve immediately for the best taste and texture.
Notes
- For a richer marinade, full-fat buttermilk is preferred, but low-fat works fine.
- Reduce cayenne powder and Sriracha if you prefer a milder spice level.
- Use a meat thermometer to ensure chicken reaches safe internal temperature without overcooking.
- To keep sandwiches crispy, assemble just before serving.
