Description
Buttermilk-marinated chicken thighs shallow-fried in one skillet until crisp and juicy, served on toasted buns with honey sriracha mayo, lettuce and pickles, for two.
Ingredients
- 2 boneless skinless chicken thighs (about 10 ounces)
- 1/2 cup buttermilk
- 1 teaspoon hot sauce
- 1 1/4 teaspoons kosher salt, divided
- 3/4 teaspoon garlic powder, divided
- 3/4 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper
- 2 cups neutral oil (vegetable, canola or peanut), for frying
- 2 tablespoons mayonnaise
- 1 teaspoon honey
- 1 teaspoon sriracha
- 2 burger or brioche buns
- 1 tablespoon butter, softened
- 2 lettuce leaves
- Dill pickle slices
Instructions
- Place the thighs between sheets of plastic wrap and pound them to an even thickness of about 1/2 inch. In a bowl, stir together the buttermilk, hot sauce, 1/2 teaspoon salt and 1/4 teaspoon garlic powder. Add the chicken, turn to coat, cover and refrigerate for at least 30 minutes and up to 4 hours.
- In a shallow bowl, whisk the flour, paprika, remaining 1/2 teaspoon garlic powder, onion powder, baking powder, remaining 3/4 teaspoon salt, pepper and cayenne. Stir the mayonnaise, honey and sriracha together in a small bowl.
- Pour the oil into a 10-inch heavy skillet (it should be about 1/2 inch deep) and heat over medium to 350°F.
- Lift each thigh from the buttermilk, let the excess drip off, and press it firmly into the flour on both sides. Dip it back in the buttermilk briefly and dredge it in the flour again for a craggy coating. Discard the leftover marinade.
- Lay both pieces in the oil, away from you. Fry for 3 to 4 minutes per side, keeping the oil around 325°F, until deep golden and crisp and the thickest part reads 165°F. Move to a wire rack and rest for 5 minutes.
- Butter the cut sides of the buns and toast them in a dry pan until golden. Spread with the honey sriracha mayo, then add lettuce, the fried chicken and pickles.
Notes
Equipment: 10-inch heavy skillet (cast iron works well), deep-fry or instant-read thermometer, 2 shallow bowls, wire rack set over a sheet pan, tongs, plastic wrap and meat mallet or rolling pin
- Chicken breast works too: halve one large breast into two cutlets and pound them to 1/2 inch; cook to 165°F.
- Never leave hot oil unattended, and let it cool completely before discarding.
- Skip the sriracha for a mild honey mayo.
- Refrigerate leftover fried chicken separately from the buns and toppings for up to 3 days.
- Reheat on a rack in a 375°F oven or in an air fryer until crisp and hot, to 165°F.
- Marinate chicken in the refrigerator, not on the counter, and discard the used marinade (USDA FSIS).
- Cook chicken to 165°F (USDA FSIS).
- Refrigerate leftovers within 2 hours of cooking (FoodSafety.gov).
- Reheat leftovers to 165°F (FoodSafety.gov).
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan Fried
- Cuisine: American