A crispy spicy fried chicken sandwich built on boneless chicken thighs coated in a cayenne and paprika flour blend, then topped with homemade spicy mayonnaise and pickles on toasted brioche. The cornstarch in the breading delivers exceptional crunch.
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Pat the chicken thighs dry with a paper towel and place them in a large bowl.
Season the chicken with Tabasco sauce, cayenne pepper, salt, black pepper, and garlic powder. Mix with tongs until evenly coated.
In a separate bowl, prepare the dredge by whisking together the all-purpose flour, paprika, cornstarch, and additional salt and pepper.
In a third bowl, whisk together the two eggs, then pour in the buttermilk and mix to combine.
Pour the buttermilk and egg mixture over the seasoned chicken. Mix to coat and let it marinate.
Take each piece of chicken from the marinade and dredge it thoroughly in the flour mixture, pressing to make sure it's fully coated.
To make the spicy mayo, combine mayonnaise, paprika, cayenne pepper, and a few dashes of Tabasco sauce in a small bowl. Mix until smooth.
Pour about 2-3 inches of vegetable oil into a heavy-bottomed pot or Dutch oven and heat over medium-high heat until it shimmers.
Carefully place the coated chicken thighs into the hot oil. Fry for 5-6 minutes on each side, until golden brown, crispy, and cooked through.
Remove the fried chicken from the oil and let it drain on a wire rack or paper towel-lined plate.
Toast the brioche buns. Spread a generous layer of spicy mayo on both the top and bottom buns.
Place dill pickle slices on the bottom bun, top with a piece of fried chicken, and cover with the top bun to serve.
Store cooled fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 10–12 minutes to restore crispness; do not microwave.
Yes, but thighs stay juicier during frying. If using breasts, pound them to even thickness and reduce frying time by 1–2 minutes to avoid drying.
Internal temperature should reach 165°F (74°C) at the thickest part. A meat thermometer is the most reliable method.
Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. Maintain oil temperature around 350°F (175°C).
Yes, prepare it up to 2 days in advance and refrigerate in an airtight container. Stir before using.
Reduce Tabasco to 1–2 tsp and cayenne to 1/2 tsp, or omit cayenne entirely and rely on paprika for mild heat.
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