Ingredients
- Boneless, skinless chicken thighs: 1.5 lbs
- All-purpose flour: 2 cups
- Buttermilk: 1 cup
- Paprika: 2 tablespoons
- Garlic powder: 1 tablespoon
- Onion powder: 1 tablespoon
- Salt: 2 teaspoons
- Ground black pepper: 1 teaspoon
- Dill pickle chips: 1 cup (or to taste)
- Brioche buns: 4
- Mayonnaise: 1/2 cup
- Hot sauce: 1-2 tablespoons
- Vegetable oil: 4 cups
Instructions
- Step 1: In a bowl, whisk together flour, paprika, garlic powder, onion powder, salt, and pepper. In another bowl, pour in the buttermilk.
- Step 2: Dredge each chicken thigh in the flour mixture, then dip it into the buttermilk, and dredge it again in the flour mixture, ensuring it's fully coated.
- Step 3: Heat vegetable oil in a large skillet over medium-high heat. Carefully place the coated chicken thighs into the hot oil, being careful not to overcrowd the pan.
- Step 4: Fry the chicken for about 6-8 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken and place on a wire rack to drain excess oil.
- Step 5: In a small bowl, mix mayonnaise and hot sauce. Spread the mixture on both halves of the brioche buns. Place a fried chicken thigh on the bottom bun, top with dill pickle chips, and then add the top bun. Serve immediately.
Notes
- Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days.
- To reheat, bake the chicken in a 350°F (175°C) oven for 10-15 minutes to restore crispness.
- Serve your crispy chicken sandwich with a side of coleslaw or potato wedges for a complete and satisfying meal.
- For extra crispy chicken, let the dredged chicken rest on a wire rack for 15 minutes before frying to allow the coating to adhere better.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American