The Ultimate Crispy Chicken Sandwich (Better Than Takeout!)

By The Cooking Foodie · 90 min

Ingredients

Instructions

1. Whisk the buttermilk, salt and garlic powder in a large bowl. Add the chicken thighs, making sure they are fully submerged, then cover and refrigerate for at least 2 hours, or overnight for more flavor.
2. In a large shallow bowl, mix the flour, salt, paprika, garlic powder, onion powder, baking powder and black pepper. Lift the chicken out of the marinade and let the excess drip off, then coat each piece in the flour mix, pressing it on firmly. Shake off the extra flour and set the pieces aside.
3. Heat oil in a deep pot to 350–375°F (175–190°C). Fry 2–3 pieces of chicken at a time for 6–7 minutes, until golden brown and the internal temperature reaches 165°F (75°C).
4. Drain the chicken on a wire rack or paper towels, then let it rest for 10 minutes.
5. In a small bowl, whisk the sauce ingredients until smooth, then adjust the salt and heat to taste.
6. Toast the hamburger buns. Spread sauce on both halves, add pickles, lettuce and a piece of crispy chicken, then close with the top bun.
7. Serve hot.

Summarized from The Cooking Foodie's video. Watch it for the details.

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