Description
This Thai Fried Chicken Sandwich is a flavorful fusion dish featuring crispy, juicy fried chicken thighs marinated in buttermilk and coated in a spicy seasoned flour. It’s topped with a refreshing Thai-inspired slaw and a creamy, spicy mayo, all nestled between toasted brioche buns for the perfect balance of crunch, heat, and tang.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken thighs
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Vegetable oil for frying
- 2 brioche buns, toasted
For the Thai Slaw:
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 2 tbsp chopped fresh cilantro
- 1 tbsp lime juice
- 1 tsp fish sauce
- 1 tsp sugar
For the Spicy Mayo:
- 1/4 cup mayonnaise
- 1 tbsp sriracha sauce
- 1 tsp lime juice
Instructions
- Marinate Chicken: Place the boneless, skinless chicken thighs in a bowl and cover them completely with 1 cup of buttermilk. Allow to marinate for at least 1 hour or ideally overnight, which helps tenderize the chicken and infuse flavor.
- Prepare Seasoned Flour: In a shallow dish, mix together 1 cup of all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon paprika, 1/2 teaspoon cayenne pepper, salt, and pepper to taste. This seasoned flour will give the chicken a flavorful, crispy crust.
- Heat Oil: Pour about 1 inch of vegetable oil into a large skillet and heat over medium-high heat until the oil reaches 350°F (175°C). Using a thermometer ensures the oil is at the perfect temperature for frying.
- Coat Chicken: Remove the marinated chicken from the buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing to ensure an even and thick coating for maximum crispiness.
- Fry Chicken: Carefully place the coated chicken thighs in the hot oil. Fry for about 5-7 minutes on each side or until the exterior is golden brown and the internal temperature reaches 165°F (74°C). Once cooked, transfer to paper towels to drain excess oil.
- Make Thai Slaw: In a small bowl, combine 1 cup shredded cabbage, 1/2 cup shredded carrots, and 2 tablespoons chopped fresh cilantro. Toss with 1 tablespoon lime juice, 1 teaspoon fish sauce, and 1 teaspoon sugar to create a tangy and slightly sweet slaw that complements the fried chicken.
- Prepare Spicy Mayo: In another small bowl, mix 1/4 cup mayonnaise with 1 tablespoon sriracha sauce and 1 teaspoon lime juice. Adjust the spice level as desired for a creamy, spicy spread.
- Assemble Sandwich: Spread a generous amount of the spicy mayo on the bottom half of the toasted brioche buns. Place a fried chicken thigh on top, then add a scoop of the Thai slaw. Finish by placing the top bun over the slaw.
- Serve: Serve the sandwiches immediately while the chicken is hot and crispy. Enjoy the delicious blend of textures and flavors in every bite!
Notes
- For extra crispy chicken, double dredge by dipping the chicken back into the buttermilk and then the flour again before frying.
- Adjust cayenne pepper and sriracha amounts based on spice preference.
- Ensure oil temperature is maintained around 350°F to avoid greasy or undercooked chicken.
- Can substitute fish sauce with soy sauce for a vegetarian-friendly slaw (omit chicken accordingly).
- Leftover slaw keeps well refrigerated for up to 2 days and can be served as a side salad.
