Description
A scrumptious fried chicken sandwich featuring buttermilk-marinated, crispy fried chicken thighs topped with a spicy garlic aioli, pickles, and lettuce, all nestled in a buttery brioche bun. This easy-to-make, customizable sandwich is gluten free friendly and perfect for a satisfying meal.
Ingredients
Scale
Chicken and Marinade
- 4 pieces chicken thighs (boneless and skinless)
- 1½ cup buttermilk
- ¼ cup hot sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp paprika
- 2 tsp sugar
- 2 tsp fine sea salt
- 1 tsp ground black pepper
Coating
- 1 cup potato starch (use as needed; can substitute with cornstarch or a mix of cornstarch and flour)
- Oil for deep frying
Spicy Garlic Aioli
- 1 cup mayonnaise (store-bought or homemade)
- 3 garlic cloves (black garlic preferred)
- 3 tbsp hot sauce
- 2 tbsp balsamic glaze (or balsamic vinegar as substitute)
- 1 tbsp whole grain mustard
Assembly
- 4 brioche burger buns (or any burger bun/gluten free alternative)
- Pickles
- Lettuce (or optional tomatoes or cheese)
Instructions
- Prepare the Marinade: In a large bowl, combine buttermilk, hot sauce, garlic powder, onion powder, paprika, sugar, sea salt, and ground black pepper. Mix well until all ingredients are incorporated.
- Marinate the Chicken: Add the chicken thighs to the marinade, making sure each piece is fully submerged. Cover and refrigerate for at least 30 minutes to 1 hour to allow flavors to infuse.
- Prepare the Spicy Garlic Aioli: Mince the garlic cloves finely or mash them if using black garlic. In a small bowl, mix mayonnaise, minced garlic, hot sauce, balsamic glaze (or vinegar), and whole grain mustard until smooth. Refrigerate until ready to use.
- Coat the Chicken: Remove the marinated chicken from the fridge. Dredge each piece in potato starch, ensuring a generous and even coating. Shake off excess starch.
- Heat the Oil: In a deep frying pan or deep fryer, heat oil to 350°F (175°C). Use enough oil for deep frying to ensure chicken cooks evenly.
- Fry the Chicken: Carefully place coated chicken thighs into the hot oil. Fry for approximately 10–12 minutes per side or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove and drain on paper towels.
- Toast the Buns: Lightly toast the brioche burger buns in a skillet or oven until golden and slightly crisp to add texture.
- Assemble the Sandwich: Spread a generous amount of spicy garlic aioli on the bottom bun. Place a fried chicken thigh on top, add pickles and lettuce (or preferred toppings). Top with the other half of the bun.
- Serve: Serve immediately while the chicken is hot and crispy. Enjoy your delicious homemade fried chicken sandwich!
Notes
- Use potato starch for a crispier coating; alternatively, mix cornstarch and flour for a lighter crust.
- Marinate chicken for longer (up to 4 hours) for more intense flavor and tenderness.
- Black garlic adds a sweeter, mellow garlic flavor but regular garlic works well too.
- Customize your sandwich with tomatoes, cheese, or your favorite greens.
- To make it gluten free, use gluten free buns and ensure starches used are gluten free.
- Adjust hot sauce quantity in marinade and aioli based on desired spice level.
Nutrition
- Serving Size: 1 sandwich
- Calories: 438 kcal
- Sugar: 7 g
- Sodium: 1432 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 55 mg
