Spicy Chicken Sandwich

Name: Spicy Chicken Sandwich
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Cuisine: American
Ingredients: 150 g boneless skinless chicken thigh; 100 ml buttermilk; 1.5 tbsp Louisiana-style hot sauce; 1 tsp fine salt; 60 g plain flour; 1 tbsp cornflour; 1 tsp cayenne pepper; 1 tsp smoked paprika; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp coarsely ground black pepper; 750 ml groundnut or sunflower oil; 1 brioche burger bun; 1 tbsp mayonnaise; 4 dill pickle slices; 20 g iceberg lettuce

A Southern-style buttermilk-brined chicken thigh, dredged in cayenne-spiked flour, fried until shatteringly crisp and stacked on a toasted brioche bun with hot mayo and dill pickles.

Snacks Lunch & dinner 25g+ protein 8g+ fibre Under 30 min

30 min15 prep · 15 cookMedium1374 kcalper serving

Method

In a bowl, whisk 100 ml of buttermilk with 1 tbsp of the hot sauce and 0.5 tsp of the salt. Slip in the 150 g chicken thigh, opened out flat, turn to coat, cover and refrigerate for at least 2 hours and up to overnight — this both seasons and tenderises the meat.
In a wide shallow bowl, stir together 60 g of plain flour, 1 tbsp of cornflour, 1 tsp of cayenne, 1 tsp of smoked paprika, 0.5 tsp of garlic powder, 0.5 tsp of onion powder, 0.5 tsp of black pepper and 0.25 tsp of the salt. Spoon in 1 teaspoon of the buttermilk brine and rub it through the flour with your fingers so it forms small dry clumps — these become the craggy crust.
Lift the chicken from the brine, letting the excess drip off but leaving it wet. Lay it in the seasoned flour and press hard on both sides, packing the flour into every fold, then set it on a plate to rest for 5 minutes so the coating hydrates and grips.