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INGREDIENTS
-2 boneless skinless chicken thighs
-Buttermilk (enough to cover the thighs, about 2 cups)
-2 tea paprika
-2 tea garlic powder
-1 tea cayenne pepper
-Brioche bun
-pickles
-Canola oil for frying
FOR THE BREADING
-1 cup of flour
-1/2 cup of cornstarch
-1 Tbsp of paprika
-1 Tbsp of onion powder
-1 Tbsp of cayenne (if you don’t want it to be spicy then omit the cayenne)
FOR THE SAUCE
-4 Tbsp of mayonnaise
-2 Tbsp of sriracha
-1/2 tea of garlic powder
METHOD
-Trim any fat off of the chicken thighs
-Place them in a bowl with the buttermilk and spices
-Allow the thighs to sit in the buttermilk mixture for at least 30 mins(the acid in the buttermilk tenderized the chicken, you can leave it to sit in the fridge for up to 24hrs)
-Mix flour, cornstarch, and spices on a plate
-Place a pan on med-high heat and fill halfway with canola oil
-Transfer chicken from butter milk to flour mixture and toss until coated evenly
-Gently lay the thighs in the pan of oil(the oil should be at 350 degrees. About 10 mins on med-high heat will do this)
-Fry on each side for 3-4 mins or until golden
-Mix sauce ingredients together
-Serve on toasted brioche bun w/ pickles