Directions: |
Directions:1. After the chicken thighs have been defrosted, pat it dry and put it in a ziplock or plastic bag. Take a meat mallet, rolling pin, or cast iron pan and flatten the chicken out nice and even. Take them out and sprinkle with salt and pepper, then set aside.
2. In a medium mixing bowl, whisk together the Soy sauce, Worcestershire, Ketchup, Onion Powder, Mustard, Slap Ya Mama Seasoning, Paprika, Pepper, and Garlic. Whisk in the eggs, pickle juice and Buttermilk.
3. Place the chicken into the wet mixture and massage to evenly coat. Cover and place in the fridge for at least 30 minutes up to 6 hours.
4. In a separate bowl, combine the ingredients for the flour dredge.
5. Add about 3 inches of oil to a dutch oven or deep frying vessel and heat to 365°F
6. Take a few spoonfuls of the batter and toss them into the flour dredge, mixing them in.
7. Take the chicken from the batter and evenly coat them in the dredge, making sure to pack them into the crevices. Dip them back in the batter and into the flur dredge one more time to double coat. Set on a wire rack for at least 5 minutes before frying.
8. Place the chicken in the oil, laying them away from you to avoid splatter. Fry for about 3 to 4 minutes, flipping about halfway through. Once finished, place them on a wire rack to cool.
9. Spread some butter on each slice of the brioche bun and toast in a skillet until golden brown on both sides (optional, but worth it)
10. Spread the mustard sauce on both the top and bottom bun, then top with chicken, romaine, and pickles. Then serve. |
Personal
Notes: |
Personal
Notes: I crave Fried Chicken every so often, but nothing I ever come across is ever as crispy as I would like. And with other recipes I've tried, the chicken would always turn out soggy by the time I pull it out of the oil. Included in this recipe is a flour dredge that will guarantee long-lasting crispiness, even after you set them out on the wire rack for an hour; as well as tips and tricks on how to treat your chicken to ensure maximum breading adhesion.
This recipe was originally inspired by Kent Rollins' recipes for Chicken Tenders and Chicken Sandwiches. When originally creating this recipe, ingredients and techniques changed so much that it became its own thing.
This recipe recreates the steps taken to make the end result in a smoky, savory, crispy chicken sandwich that will leave your mouth watering.
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This recipe for Crispiest Chicken Sandwich is from