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Chicken Thigh Sandwich

Extra-Crispy Buttermilk Chicken Thigh Sandwiches Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 830
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken thighs (1 to 1.5 lbs total)
  • 1 cup buttermilk
  • 2 tsp hot sauce
  • 1 tsp kosher salt, plus more
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne (optional)
  • 1/2 tsp black pepper
  • vegetable or canola oil, for frying
  • 4 brioche burger buns
  • 2 tbsp butter, softened
  • 1/4 cup mayonnaise
  • 1 to 2 tsp sriracha
  • dill pickle chips
  • 4 lettuce leaves

Method
 

  1. Whisk the buttermilk, hot sauce, and 1 tsp salt in a bowl. Add chicken thighs, coat well, and refrigerate at least 15 minutes.
  2. In a shallow dish, whisk flour, cornstarch, paprika, garlic powder, cayenne, 1/2 tsp salt, and pepper.
  3. Lift a thigh from the brine, let excess drip, dredge in flour, dip back in brine, and dredge again. Place on a wire rack. Repeat with all thighs.
  4. Heat 2 inches of oil to 350°F (175°C). Fry 2 thighs at a time for 5 to 6 minutes per side, until golden and 165°F (74°C) inside. Drain on a wire rack.
  5. Butter and toast the buns. Mix mayo with sriracha. Spread on buns, add lettuce, pickles, chicken, and top bun. Serve immediately.

Notes

For the best crunch, let the fried chicken rest on a wire rack for a minute while you assemble the buns. The buttermilk brine can be done up to 4 hours ahead, so you can prep it before work and fry when you get home.