Spicy Crispy Fried Chicken Sandwich

Ingredients

For the Chicken Brine

4 boneless, skinless chicken thighs, about 6 ounces each
2 cups buttermilk
1/4 cup hot sauce
1 tablespoon kosher salt
1 teaspoon black pepper, freshly ground

For the Dredging Station

2 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper
1 1/2 teaspoons kosher salt
1 teaspoon black pepper, freshly ground

For the Spicy Aioli

1/2 cup mayonnaise
2 tablespoons sriracha, or more, to taste
1 tablespoon pickle juice
1 clove garlic, minced
1 teaspoon honey

For Assembly

4 cups peanut oil, or other high smoke point oil, for frying
4 brioche buns, toasted
1/2 cup dill pickle slices

Instructions

1
Prepare the chicken brine: In a large bowl or resealable bag, combine the buttermilk, hot sauce, kosher salt, and black pepper. Add the chicken thighs, ensuring they are fully submerged. Cover or seal and refrigerate for at least 1 hour, or preferably 4-6 hours, up to overnight.
⏱️ 5 min
2
While the chicken brines, prepare the spicy aioli: In a small bowl, whisk together the mayonnaise, sriracha, pickle juice, minced garlic, and honey until smooth. Taste and adjust spice level if desired. Cover and refrigerate until ready to use.
⏱️ 5 min
3
Prepare the dredging station: In a shallow dish or pie plate, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper until well combined.
⏱️ 5 min
4
Remove the chicken from the brine, allowing excess liquid to drip off. Do not rinse the chicken. Dredge each chicken thigh thoroughly in the seasoned flour mixture, pressing firmly to ensure the flour adheres to all surfaces. Place the breaded chicken on a wire rack set over a baking sheet and let rest for 10-15 minutes. This helps the breading adhere better.
⏱️ 15 min
5
Heat the frying oil: In a large, heavy-bottomed pot or Dutch oven, pour in the peanut oil to a depth of about 3 inches. Heat the oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350
6
Fry the chicken: Carefully lower 1-2 chicken thighs into the hot oil, being careful not to overcrowd the pot. Fry for 6-8 minutes per side, or until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F). Adjust heat as needed to maintain a consistent oil temperature of 325-350°F.
⏱️ 16 min•🌡️ 325
7
Remove the fried chicken from the oil and place it on a clean wire rack set over a baking sheet to drain excess oil. Season lightly with a pinch of salt immediately after frying. Repeat with remaining chicken thighs.
⏱️ 4 min
8
Toast the brioche buns. Spread a generous amount of spicy aioli on both halves of each toasted bun. Place a fried chicken thigh on the bottom bun, top with dill pickle slices, and then cover with the top bun.
⏱️ 5 min
9
Serve immediately and enjoy your Spicy Crispy Fried Chicken Sandwich!