Description
A spicy, crispy Southern classic featuring double-dredged chicken thighs coated in a cayenne-infused hot oil glaze on a toasted brioche bun.
Ingredients
4 boneless skinless chicken thighs
2 cups buttermilk
1/4 cup hot sauce
2 cups all-purpose flour
1/2 cup cornstarch
2 tablespoons seasoned salt
1/2 cup hot frying oil
3 tablespoons cayenne pepper
1 tablespoon brown sugar
1 teaspoon garlic powder
4 brioche buns
1 cup dill pickle chips
Instructions
Step 1: Marinate the chicken in buttermilk and hot sauce for at least 4 hours.
Step 2: Whisk flour, cornstarch, and seasoned salt in a large bowl for the dredge.
Step 3: Double-dredge each chicken thigh: dip in flour, back in buttermilk, then in flour again.
Step 4: Fry chicken in 350°F oil for 6-8 minutes per side until reaching 165°F internal temperature.
Step 5: Mix 1/2 cup of hot frying oil with cayenne, brown sugar, and garlic powder to make the glaze.
Step 6: Brush the hot spicy glaze over the fried chicken immediately after removing from the oil.
Step 7: Assemble on toasted brioche buns with pickles and serve immediately.
Notes
Ensure chicken is patted dry before the initial buttermilk dip for better adhesion.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Deep Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 1 sandwich
- Calories: 680 kcal
- Sugar: 6g
- Sodium: 1450mg
- Fat: 44g
- Saturated Fat: 12g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg
