All Recipes

Hickory Smokehouse Chicken Sandwich

35 mins

Ingredients

4 Boneless, Skinless Chicken Thighs

Vegetable Oil, for frying

1 Cup Buttermilk

1 Teaspoon Salt

1 Teaspoon Paprika

1/2 Teaspoon Onion Powder

1/2 Teaspoon Garlic Powder

1 Teaspoon Cayenne Pepper

1 3/4 Cups All-Purpose Flour

2 Teaspoons Paprika

1 Teaspoon Baking Powder

1 Teaspoon Oregano

1/2 Teaspoon Cayenne Pepper

1/4 Teaspoon Black Pepper

Hickory BBQ Sauce of Your Choice

(4) Martin's 4 Inch Potato Rolls or Martin's Big Potato Rolls

1/2 Head of Lettuce, shredded

4 Slices Smoked Cheddar Cheese

Dill Pickles for garnish

Crispy Fried Onions for garnish

Serves: 4

Directions

Step 1

For marinade, add buttermilk, salt, paprika, onion powder, garlic powder, and cayenne pepper in a medium-sized mixing bowl. Stir to combine.

Step 2

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 350°F 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 165°F. Carefully remove thigh from oil and place on a wire rack with paper towels beneath. Avoid placing directly on paper towels.

Step 5

While the chicken is still hot, drizzle, brush or dunk each thigh generously in hickory BBQ sauce, coating both sides. The residual heat will help the sauce cling to the crispy crust.

Step 6

Lightly toast the Martin’s 4 Inch Potato Roll or Big Potato Roll, cut-side down, in a dry skillet until golden. Stack each sandwich starting with shredded lettuce on the bottom bun, then the sauced chicken thigh, a slice of smoked cheddar (the heat from the chicken will gently melt it), a layer of dill pickles, and a handful of crispy fried onions. Add the top of the bun and serve warm.

Looking for a classic fried chicken? Check out our Classic Fried Chicken Sandwich!