The 20 Minute Fried Chicken Sandwich

By Ethan Chlebowski · 20 min

Ingredients

Instructions

1. Put the chicken thighs in a bowl with just enough milk to coat them, the salt and a splash of vinegar. Mix roughly and let marinate for a few minutes.
2. Heat a Dutch oven, wok or tall pot over medium heat with enough neutral oil to reach about 2 inches (5 cm) deep.
3. Mix the flour, cornstarch and spices in a wide bowl or small sheet tray.
4. Drizzle a few spoonfuls of the milk marinade into the flour mixture and mix until clumps form. Discard the rest of the marinade.
5. Press the chicken thighs into the flour mixture until thickly and completely coated.
6. Check the oil reads 375°F (190°C) with a thermometer.
7. Lower the chicken into the oil one piece at a time, set a timer, and flip after a few minutes for even browning.
8. Fry for about 8 minutes in total, until the internal temperature reaches at least 165°F (73°C).
9. Drain the thighs on paper towel over a wire rack, pat off excess oil and sprinkle with salt right away.
10. Mix the sauce ingredients, adjusting to taste. Toast the buns if you like.
11. Assemble each sandwich: sauce on the bottom bun, then pickled onions, lettuce, chicken, more sauce, and the top bun.
12. Once the oil has cooled completely, strain it through paper towel over a sieve and store it in an airtight container for reuse.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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