Spicy Mayo-Marinated Fried Chicken Sandwiches
- Level: Intermediate
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 341
- Total Fat
- 29
- Saturated Fat
- 3
- Carbohydrates
- 15
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 6
- Cholesterol
- 23
- Sodium
- 493
- Total: 2 hr 40 min (includes marinating time)
- Active: 40 min
Ingredients
1 cup spicy mayonnaise
4 medium boneless, skinless chicken thighs (about 1 1/4 pounds)
Vegetable oil, for frying
1 1/2 cups all-purpose flour
1 teaspoon paprika
1/2 teaspoon mustard powder
Kosher salt and freshly ground black pepper
2 cups finely shredded red cabbage (from 1/4 small head)
12 dill pickle chips plus 1 tablespoon pickle brine
4 sesame seed hamburger buns, split
Directions
Special equipment:
a deep-fry thermometer- Whisk 1/4 cup of the spicy mayonnaise and 2 tablespoons water in a medium bowl until smooth and combined (it should be similar in consistency to buttermilk). Add the chicken thighs and toss to evenly coat. Cover and refrigerate for at least 2 hours and up to overnight.
- Fill a large, wide Dutch oven or pot with about 2 1/2 inches of oil. Attach a deep-frying thermometer to the side of the pot and heat the oil to 350 degrees F over medium heat. Line a large baking sheet with paper towels or a wire rack; set aside.
- Whisk the flour, paprika, mustard powder, 1 teaspoon salt and several grinds of pepper in a large bowl. Add 2 tablespoons spicy mayonnaise and work it in with your fingers to make a shaggy flour mixture.
- Remove the chicken pieces from the marinade and toss them in the flour mixture, making sure to press each piece into the mixture to fully coat. Set aside on a plate. (As the chicken sits, if you notice it getting soggy in any spots, dredge it in the flour mixture again.)
- Carefully slide the chicken into the oil and fry until deep golden brown with an internal temperature of about 170 degrees F, 6 to 7 minutes. Remove to the lined baking sheet and sprinkle with a good pinch of salt.
- While the chicken is frying, toss the cabbage with the pickle brine, 2 tablespoons spicy mayonnaise and a pinch of salt in a medium bowl until well combined.
- Spread 4 tablespoons spicy mayonnaise on the cut sides of the buns and toast cut-side up in a toaster oven or broiler until golden, about 1 minute.
- To serve, spread the remaining 4 tablespoons spicy mayonnaise on the cut sides of the toasted buns. Top each bottom bun with 3 pickles, a piece of fried chicken and 1/2 cup of the slaw, then sandwich with the top bun. Serve hot.