All Recipes

Classic Fried Chicken Sandwich

35 Mins

Ingredients

Chicken

4 Chicken Thighs, boneless skinless

Vegetable Oil, for frying

Marinade

1 Cup Buttermilk

1 Teaspoon Paprika

1 Teaspoon Salt

½ Teaspoon Onion Powder

½ Teaspoon Garlic Powder

1 Teaspoon Cayenne Pepper

Breading

1 ¾ Cup All Purpose Flour

2 Teaspoons Paprika

1 Teaspoon Baking Powder

1 Teaspoon Oregano

1 Teaspoon Salt

½ Teaspoon Onion Powder

½ Teaspoon Garlic Powder

½ Teaspoon Cayenne Pepper

¼ Teaspoon Black Pepper

Sandwich

4 Martin’s Sandwich Potato Rolls

½ Head Lettuce, shredded

Pickles

Honey Sriracha Mayo

½ Cup Mayonnaise

1 Tablespoon Honey

1 Tablespoon Bread and Butter Pickle Juice

1 Tablespoon Sriracha

Serves: 4

Directions

Step 1

Pound chicken thighs.

Step 2

For marinade, add buttermilk, salt, paprika, onion powder, garlic powder, and cayenne pepper in a medium sized mixing bowl. Stir to combine. Add chicken thighs and stir to evenly coat. Cover and allow to marinate in the fridge for a minimum of 4 hours.

Step 3

To make dredge, add flour, paprika, baking powder, salt, oregano, onion powder, garlic powder, cayenne pepper, and black pepper to a shallow dish. Dredge each chicken thigh through the flour mixture making sure each one is completely coated. Place aside.

Step 4

Heat 3-4 cups oil to 350⁰F in a deep fryer, or heavy bottom pan. Place thighs slowly into oil. Fry one at a time for three to four minutes per side or until golden brown. The internal temperature of the chicken should reach 165⁰ Carefully remove thigh from oil and place on a wire rack with paper towels beneath. Avoid placing directly on paper towels.

Step 5

To make sauce, combine mayonnaise, honey, pickle juice and sriracha to a small bowl and stir well to combine.

Step 6

Assemble sandwiches by layering the bottom half of a Martin’s Sandwich Potato Roll, shredded lettuce, chicken thigh, prepared sauce, and pickles. Stack the top half of the roll on top and enjoy!