Description
This Thai Fried Chicken Sandwich combines crispy, flavorful fried chicken thighs marinated in buttermilk and coated with a spiced flour mixture, served on a soft brioche bun with refreshing coleslaw and a spicy Thai chili sauce. Perfectly balanced with crunchy texture and bold flavors, it makes an irresistible meal for any occasion.
Ingredients
Scale
Chicken and Marinade
- 4 pieces of chicken thighs
- 1 cup buttermilk
Breading Mixture
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
Other Ingredients
- Vegetable oil for frying
- 4 brioche buns
- 1 cup coleslaw
- Thai chili sauce to taste
Instructions
- Marinate Chicken: Place the chicken thighs in a bowl and pour the buttermilk over them. Cover and refrigerate for at least 2 hours to tenderize and infuse flavor.
- Prepare Breading Mixture: In a separate bowl, combine the all-purpose flour, cornstarch, garlic powder, paprika, salt, and black pepper. Mix until well incorporated.
- Heat Oil: Pour vegetable oil into a deep pan to a depth sufficient for frying, and heat it to 350°F (175°C) using a thermometer for accuracy.
- Coat Chicken: Remove each piece of marinated chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture to create an even coating.
- Fry Chicken: Carefully place the coated chicken thighs into the hot oil and fry for about 6-8 minutes, turning occasionally, until the crust is golden brown and the internal temperature reaches 165°F (74°C).
- Drain Chicken: Remove fried chicken from oil and lay on paper towels to drain any excess oil, ensuring a crisp and non-greasy finish.
- Assemble Sandwiches: Place the fried chicken on the bottom half of each brioche bun. Top with coleslaw and drizzle with Thai chili sauce to your preferred spice level. Cover with the top bun and serve immediately.
Notes
- Marinating the chicken in buttermilk not only adds flavor but also makes the chicken tender and juicy.
- Using cornstarch along with flour in the breading mix helps achieve an extra crispy coating.
- Maintain the oil temperature at 350°F for even cooking and to prevent greasy chicken.
- Use a thermometer to check that chicken is fully cooked (internal temp 165°F).
- Adjust the amount of Thai chili sauce to your spice preference or substitute with sriracha for a different flavor profile.
