Fried Chicken Sandwich

 Ingredients

Fried Chicken

2 quarts oil for frying (vegetable,

canola or peanut)

6 boneless, skinless, chicken thighs

(about 2 pounds)

salt and pepper for seasoning chicken

Dry Mixture

2 cups flour

1 tablespoon garlic powder

1/2 teaspoon cayenne pepper

1 ½ teaspoons kosher salt

1 ½ teaspoons freshly cracked black

pepper

Wet Batter

1 egg, beaten

1 ¾ cups buttermilk

3/4 cups flour

1 ½ teaspoons garlic powder

1/2 teaspoons cayenne pepper

1/2 teaspoon kosher salt

1/4 teaspoon freshly cracked black

pepper

For Serving

6 brioche buns

1 cup finely shredded iceberg lettuce

garlic aioli

sliced pickles or homemade

Directions 

. In a large 6 quart heavy pot set over medium high heat.

Using a deep fry thermometer, heat the oil to 325°F.

. Make the dry mixture. In a shallow bowl, such as a pie

pan, whisk together the flour, garlic powder, cayenne

pepper, salt and pepper until combined. Set aside.

. Make the wet batter. In a medium bowl, mix the egg

with the buttermilk until combined. Add the flour, garlic

powder, cayenne pepper, salt and pepper until combined.

. Generously season the chicken with salt and pepper.

One at a time, dip a piece of chicken into the wet batter,

holding it above the bowl to let excess batter drip off,

transfer the wet chicken into the dry flour mixture, gently

rolling to coat it on all sides. Carefully lower each piece of

coated chicken into the hot oil.

. Fry 2-3 pieces of chicken at a time until deep golden

brown and the internal temperature of the chicken registers

175°F (160°F if using chicken breast) on an instant read

thermometer, about 10-12 minute. Heat oil to 325°F between

batches.

. Set a wire rack over a sheet pan and transfer chicken

once finished cooking to drain. Avoid draining on a paper

towel to ensure your chicken stays crispy.

. Set brioche buns cut side up on a large baking sheet.

Broil on low until golden brown, about 3-4 minutes.

. Spread 1-2 teaspoons of garlic aioli onto the toasted

side of each bun and top with 4-5 pickle slices. Add 1 piece

fried chicken on top of pickles for each sandwich along

with ¼ cup shredded lettuce and top bun, serve

immediately