Smashed Fried Chicken Sandwich (Ayam Geprek)
Smashed Fried Chicken Sandwich (Ayam Geprek)
Ingredients
For the Fried Chicken
- 4 boneless, skinless chicken thighs, about 6 ounces each
- 1 1/2 cups buttermilk
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 2 teaspoons salt
- 4 cups vegetable oil, for frying
For the Sambal Geprek
- 10 red bird's eye chilies, or to taste
- 4 garlic cloves, peeled
- 2 shallots, peeled and roughly chopped
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1/4 cup frying oil, from frying chicken
For Assembly
- 4 brioche buns, toasted
- 4 lettuce leaves
- 1/2 cup cucumber slices
Instructions
- 1
Place the chicken thighs in a large bowl and pour buttermilk over them, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or preferably overnight, to marinate.
⏱️ 60 min
- 2
In a shallow dish, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and 2 teaspoons of salt. Mix well.
⏱️ 5 min
- 3
Remove one chicken thigh from the buttermilk, allowing excess to drip off. Dredge the chicken thoroughly in the flour mixture, pressing to ensure it's fully coated. Repeat with the remaining chicken thighs. Place the coated chicken on a wire rack.
⏱️ 10 min
- 4
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small piece of flour mixture should sizzle immediately when dropped in.
⏱️ 10 min•🌡️ 350
- 5
Carefully lower 2 chicken thighs into the hot oil. Fry for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Do not overcrowd the pot. Remove cooked chicken to a wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken.
⏱️ 20 min•🌡️ 350
- 6
While the chicken is frying or immediately after, prepare the sambal geprek. In a mortar and pestle (or a small food processor), combine the red bird's eye chilies, garlic cloves, shallots, 1/2 teaspoon salt, and 1/4 teaspoon sugar. Pound or pulse until a coarse paste forms.
⏱️ 10 min
- 7
Carefully scoop 1/4 cup of the hot frying oil from the pot and pour it over the sambal mixture. Stir well. Add the lime juice and mix.
⏱️ 2 min
- 8
Place one fried chicken thigh on a clean cutting board. Using a pestle or the back of a heavy spoon, vigorously smash the chicken thigh until it is flattened and slightly shredded. This helps the sambal penetrate the chicken.
⏱️ 5 min
- 9
Spoon a generous amount of the prepared sambal geprek over the smashed chicken, ensuring it's well coated. Repeat with the remaining chicken thighs.
⏱️ 3 min - 10
Assemble the sandwiches: Place a lettuce leaf on the bottom half of each toasted brioche bun. Top with a smashed, sambal-coated chicken thigh, then add cucumber slices. Cover with the top half of the bun and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Smashed Fried Chicken Sandwich (Ayam Geprek)
For the Fried Chicken
- 4 boneless, skinless chicken thighs, about 6 ounces each
- 1 1/2 cups buttermilk
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 2 teaspoons salt
- 4 cups vegetable oil, for frying
For the Sambal Geprek
- 10 red bird's eye chilies, or to taste
- 4 garlic cloves, peeled
- 2 shallots, peeled and roughly chopped
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1/4 cup frying oil, from frying chicken
For Assembly
- 4 brioche buns, toasted
- 4 lettuce leaves
- 1/2 cup cucumber slices
Instructions
- 1
Place the chicken thighs in a large bowl and pour buttermilk over them, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or preferably overnight, to marinate.
⏱️ 60 min - 2
In a shallow dish, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and 2 teaspoons of salt. Mix well.
⏱️ 5 min - 3
Remove one chicken thigh from the buttermilk, allowing excess to drip off. Dredge the chicken thoroughly in the flour mixture, pressing to ensure it's fully coated. Repeat with the remaining chicken thighs. Place the coated chicken on a wire rack.
⏱️ 10 min - 4
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small piece of flour mixture should sizzle immediately when dropped in.
⏱️ 10 min•🌡️ 350 - 5
Carefully lower 2 chicken thighs into the hot oil. Fry for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Do not overcrowd the pot. Remove cooked chicken to a wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken.
⏱️ 20 min•🌡️ 350 - 6
While the chicken is frying or immediately after, prepare the sambal geprek. In a mortar and pestle (or a small food processor), combine the red bird's eye chilies, garlic cloves, shallots, 1/2 teaspoon salt, and 1/4 teaspoon sugar. Pound or pulse until a coarse paste forms.
⏱️ 10 min - 7
Carefully scoop 1/4 cup of the hot frying oil from the pot and pour it over the sambal mixture. Stir well. Add the lime juice and mix.
⏱️ 2 min - 8
Place one fried chicken thigh on a clean cutting board. Using a pestle or the back of a heavy spoon, vigorously smash the chicken thigh until it is flattened and slightly shredded. This helps the sambal penetrate the chicken.
⏱️ 5 min - 9
Spoon a generous amount of the prepared sambal geprek over the smashed chicken, ensuring it's well coated. Repeat with the remaining chicken thighs.
⏱️ 3 min - 10
Assemble the sandwiches: Place a lettuce leaf on the bottom half of each toasted brioche bun. Top with a smashed, sambal-coated chicken thigh, then add cucumber slices. Cover with the top half of the bun and serve immediately.
⏱️ 5 min