Description
A flavorful Thai Fried Chicken Sandwich featuring crispy, marinated chicken thighs fried to golden perfection, topped with a tangy Thai-inspired slaw and spicy mayo, all nestled in a toasted brioche bun. Perfect for a satisfying lunch or dinner with a delightful mix of spicy, savory, and fresh flavors.
Ingredients
Scale
For the Chicken:
- 2 boneless, skinless chicken thighs
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Vegetable oil for frying
For the Thai Slaw:
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 2 tbsp chopped fresh cilantro
- 1 tbsp lime juice
- 1 tsp fish sauce
- 1 tsp sugar
For the Spicy Mayo:
- 1/4 cup mayonnaise
- 1 tbsp sriracha sauce
- 1 tsp lime juice
For Assembly:
- 2 brioche buns, toasted
Instructions
- Marinate Chicken: Place the boneless skinless chicken thighs in a bowl, cover them with buttermilk, and let marinate for at least 1 hour or overnight in the refrigerator. This tenderizes the chicken and adds flavor.
- Prepare Coating: In a shallow dish, combine the all-purpose flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Mix well to evenly distribute the spices.
- Heat Oil: Pour about 1 inch of vegetable oil into a large skillet and heat over medium-high heat until the oil reaches 350°F (175°C), ideal for frying.
- Coat Chicken: Remove the chicken thighs from the buttermilk, allowing any excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing it in to ensure a good coating.
- Fry Chicken: Carefully place the coated chicken thighs into the hot oil. Fry each side for about 5-7 minutes or until the exterior is golden brown and the chicken is cooked through. Use a thermometer to confirm the internal temperature reaches 165°F (74°C). Drain the fried chicken on paper towels to remove excess oil.
- Make Thai Slaw: In a small bowl, combine shredded cabbage, shredded carrots, and chopped fresh cilantro. Add the lime juice, fish sauce, and sugar. Toss everything together well to meld the flavors.
- Prepare Spicy Mayo: In another small bowl, mix together mayonnaise, sriracha sauce, and lime juice until smooth and well combined.
- Assemble Sandwiches: Spread a generous amount of the spicy mayo on the bottom half of each toasted brioche bun. Place the fried chicken thigh on top, then add a generous helping of the Thai slaw. Finish by placing the top half of the bun over the slaw.
- Serve: Serve the sandwiches immediately while the chicken is hot and crispy for the best flavor and texture. Enjoy your delicious Thai Fried Chicken Sandwich!
Notes
- For extra heat, increase the cayenne pepper in the flour mixture or add more sriracha to the mayo.
- Marinating the chicken overnight enhances tenderness and flavor.
- Use a thermometer to ensure the chicken is fully cooked for food safety.
- Brioche buns add sweetness and richness, but you can substitute with any soft sandwich buns.
- Leftover slaw makes a great side salad or topping for tacos.
