fried chicken sandwich with sriracha honey butter
Ingredients
For the fried chicken sandwich
4 chicken thighs, boneless
1 cup buttermilk
1 egg
3-4 garlic cloves, peeled and lightly smashed
1 tablespoon kosher salt
Vegetable oil for frying
4 Toasted hamburger buns for serving
For the sriracha honey butter
1 stick butter, softened
1 tablespoon sriracha
1 tablespoon honey
1 tsp sea salt
For the dredge
1 cup AP flour
1 cup cornstarch
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
Makes 4 sandwiches
Mix together the buttermilk, egg, garlic cloves and salt together. Add chicken thighs to the buttermilk mixture, cover, and refrigerate for 4 hours.
For the sriracha butter add the softened butter to a mixer fitted with a paddle attachment and beat on medium speed for 30 seconds. Add the sriracha, honey and sea salt.
Make the dredge by mixing the flour, cornstarch, onion powder, garlic powder, salt, pepper, and cayenne together in a shallow pan
Pre heat a large saucepan two-thirds full with oil and place over medium heat until the temperature reaches 350°F on a deep-frying thermometer. Working with one piece at a time, remove the chicken from the buttermilk mixture, letting the excess drip back into the bowl. Dredge into the flour mixture and then add to the oil. Deep fry for 5–6 minutes or until crisp, golden and cooked through. Drain on a paper towel and keep warm. Sprinkle with extra salt to serve.
Add a generous amount of sriracha butter to the top and bottom of each toasted bun. Place fried chicken on the bottom and close the sandwich. Serve with pickles
