Description
A scrumptious fried chicken sandwich featuring buttermilk-marinated, crispy fried chicken thighs, spicy aioli, pickles, and fresh lettuce served on a buttery brioche bun. This easy-to-make and customizable sandwich is gluten free friendly and perfect for a satisfying meal.
Ingredients
Scale
For the Chicken Marinade and Coating
- 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
- 1 cup potato starch (use as needed; can substitute cornstarch or a mix of cornstarch and flour)
- Oil to deep fry
For the Spicy Aioli
- 1 cup mayonnaise (store-bought or homemade)
- 3 garlic cloves (black garlic preferred if available)
- 3 tbsp hot sauce
- 2 tbsp balsamic glaze (or balsamic vinegar as substitute)
- 1 tbsp whole grain mustard
For Assembly
- 4 brioche burger buns (or any burger bun, gluten free alternative if needed)
- Pickles
- Lettuce (or tomatoes or cheese, optional)
Instructions
- Prepare the Marinade: In a large bowl, combine buttermilk, ¼ cup hot sauce, garlic powder, onion powder, paprika, sugar, sea salt, and black pepper. Whisk together until well mixed. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, preferably 2 hours for maximum flavor and tenderness.
- Make the Spicy Aioli: While the chicken marinates, crush or finely mince the garlic cloves. In a separate bowl, mix mayonnaise, minced garlic, 3 tbsp hot sauce, balsamic glaze, and whole grain mustard until smooth. Adjust seasoning as needed. Refrigerate until ready to use.
- Prepare for Frying: Heat oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C). Place potato starch in a shallow dish. Remove chicken from marinade, letting excess drip off, then dredge each piece thoroughly in potato starch. Shake off any excess coating.
- Fry the Chicken: Carefully lower the coated chicken thighs into the hot oil. Fry for 8-10 minutes, turning occasionally, until golden brown and fully cooked (internal temperature 165°F). Remove and drain on paper towels to remove excess oil.
- Toast the Buns: Lightly toast the brioche buns in a skillet or oven until golden and warm, enhancing texture and flavor.
- Assemble the Sandwiches: Spread a generous amount of the spicy aioli on both the top and bottom buns. Place fried chicken on the bottom bun, add pickles, lettuce (or optional tomato/cheese), then top with the other bun half.
- Serve Immediately: Serve the sandwiches hot for the best experience. Accompany with your favorite sides.
Notes
- This recipe is gluten free friendly when using potato starch and gluten free buns.
- If you cannot find potato starch, cornstarch or a mixture of cornstarch and all-purpose flour can be substituted, but potato starch provides the crispiest coating.
- Black garlic in the aioli adds a deep umami flavor, but regular garlic works well.
- You can customize the sandwich with additional toppings like tomato slices, cheese, or lettuce according to preference.
- Marinating the chicken longer (up to overnight) improves flavor and tenderness.
- Use a thermometer to ensure the oil is at the correct frying temperature to avoid greasy or undercooked chicken.
Nutrition
- Serving Size: 1 sandwich
- Calories: 438 kcal
- Sugar: 7 g
- Sodium: 1432 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 55 mg
