1In a bowl, marinade the chicken thighs with buttermilk, salt, pepper, paprika, Cajun seasoning, garlic powder, and onion powder.
2Cover and refrigerate for at least 1 hour or overnight.
3In a wide bowl, mix the dry batter ingredients (flour, cornstarch, salt, pepper, paprika, onion powder, and garlic powder).
4Set the dry batter aside.
5For the wet batter, use the remaining spiced buttermilk from the chicken.
6Coat the marinated chicken in the dry batter.
7Then coat the chicken in the wet batter.
8Finally, coat the chicken in the dry batter again.
9Heat oil in a pan.
10Shallow fry the chicken in batches for 8-10 minutes, flipping sides until golden brown and cooked through.
11Make the chicken glaze by mixing Sriracha, honey, chives, and mayonnaise in a bowl.
12Coat the fried chicken with the glaze.
13Make the spicy sauce by combining mayonnaise, Sriracha, chopped red onion, jalapeno (if using), salt, garlic powder, onion powder, and parsley in a bowl.
14Assemble the sandwiches with fried chicken, lettuce, onion, tomatoes, pickle cucumber, and spicy sauce on brioche buns.
Ingredients
1 lb boneless chicken thighs
1 cup buttermilk
Salt, to taste
1 tbsp black pepper
1 tsp paprika powder
1 tbsp Cajun seasoning
1 tbsp garlic powder
1 tbsp onion powder
1 cup all-purpose flour
3 tbsp cornstarch
Salt, to taste
1 tsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp paprika powder
Remaining spiced buttermilk from the chicken
4 tbsp mayonnaise
1 tbsp Sriracha (adjust to taste)
2 tbsp honey
1 tbsp chives
0.5 cup mayonnaise
2 tbsp Sriracha
2 tbsp finely chopped red onion
1 tbsp finely chopped jalapeno (optional)
Salt, to taste
1 tsp garlic powder
1 tsp onion powder
1 tbsp freshly chopped parsley
6 brioche buns
Lettuce
Onion
Tomatoes
Pickle cucumber
Equipment
bowlrefrigeratorwide bowlpan
Tips
Marinate chicken for at least 1 hour or overnight for best flavor.
Adjust Sriracha quantity in the glaze to taste for desired spiciness.