INGREDIENTS
- Pickle juice (whatever flavour you prefer)
- 10 oz Chicken thighs or breasts
- Canola oil (enough to fry with)
- 3/4 cup buttermilk
- 1 cup flour
- 1/4 cup cornstarch
- Onion powder
- Garlic powder
- Paprika
- Chilli powder
- Salt & pepper
- Chilli flakes
- Brown sugar
- 4 buns (I prefer brioche)
- Pickles
- Coleslaw & coleslaw sauce
DIRECTIONS
- Flatten your chicken using a rolling pin, mallet, cup, or whatever else you have.
- Place the flattened chicken in the pickle juice; ensuring it is fully covered and leave to marinate, minimum 1 hour but 24 hours is best.
- Make some coleslaw for topping.
- Make a dry batter using: flour, cornstarch, onion powder, garlic powder, paprika, chilli powder, salt, pepper, and whatever else you want to throw in there.
- Remove chicken from marinade and let sit on a rack until dry or pat to dry.
- Once dry, take chicken and alternate between buttermilk coating, then dry batter. Do this twice, ending on dry batter and ensure chicken is fully coated in the dry.
- Heat up 2 inches of oil in your preferred frying pan until oil reaches 325 F.
- Cook the chicken in the oil until it’s around 160 F, let rest, and ensure chicken reaches 165 F after resting.
- In the meantime, transfer some of the frying oil to another, smaller plate to make a sauce.
- Make the sauce by adding chilli flakes, brown sugar, onion powder, garlic powder, and whatever else you want to make a delicious chilli oil sauce.
- Pour sauce over resting chicken.
- Reduce the oil in the fry pan until there is only a thin layer left. Then take your buns, split them in half, and fry in the fry oil until a nice golden brown.
- Take your pickles and cut lengthwise so they sit on top of the sandwich nice.
- Assemble the chicken sandwich and serve!
- Serve with an extra side of Nashville-style hot sauce for an extra kick.
