Ingredients
- Boneless, skinless chicken thighs: 2 pounds
- Buttermilk: 2 cups
- Hot sauce (like Frank's RedHot): 1/4 cup
- All-purpose flour: 3 cups
- Paprika: 2 tablespoons
- Cayenne pepper: 4 tablespoons
- Garlic powder: 2 tablespoons
- Brown sugar: 1 tablespoon
- White bread rolls: 4
Instructions
- Step 1: Marinate the chicken: In a large bowl, combine the chicken thighs, buttermilk, and hot sauce. Cover and refrigerate for at least 4 hours, or preferably overnight.
- Step 2: Prepare the dry dredge: In a separate large bowl, whisk together the flour, paprika, cayenne pepper, garlic powder, brown sugar, salt, and black pepper.
- Step 3: Dredge the chicken: Remove the chicken from the buttermilk mixture, letting any excess drip off. Dredge each piece of chicken in the flour mixture, pressing to ensure it is fully coated.
- Step 4: Fry the chicken: Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). Carefully add the chicken to the hot oil, being careful not to overcrowd the pan. Fry for 6-8 minutes per side, or until the chicken is cooked through and golden brown.
- Step 5: Assemble the sandwiches: Place each fried chicken thigh on a white bread roll. Serve immediately.
Notes
- Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days to maintain its crispy texture.
- Reheat the chicken in a 350°F oven or air fryer for 5-7 minutes to revive its crispiness without drying it out.
- Serve these sandwiches with a cool, creamy coleslaw to balance the heat of the chicken and add a refreshing element.
- For extra flavor and moisture, brush the fried chicken with a little of the reserved hot sauce mixed with melted butter right after frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American