Ingredients
Scale
- 1 lb boneless chicken thighs
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 4 soft hamburger or brioche buns
- ½ cup mayonnaise (optional: mix with sriracha)
- Crisp lettuce leaves
Instructions
- In a bowl, combine buttermilk, paprika, cayenne pepper, salt, and black pepper. Add chicken thighs and let marinate for at least one hour in the refrigerator.
- Remove chicken from marinade and dredge in flour mixed with additional spices until fully coated.
- In a large skillet over medium-high heat, pour enough oil to cover the bottom about half an inch deep. Heat until shimmering.
- Carefully add coated chicken into hot oil and fry for 5-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F).
- Remove fried chicken from oil and drain on paper towels. Toast buns lightly if desired; spread mayonnaise on each bun.
- Assemble the sandwich by placing fried chicken on one bun half, topping with lettuce, then placing the other half on top.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 600
- Sugar: 3g
- Sodium: 820mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg