Makes 6 sandwiches
Ingredients
Chicken Marinade
6 chicken thighs
1 cup buttermilk
3 tbsp sriracha
1 tbsp greek seasoning (salt, pepper, oregano, msg)
Sandwiches
1 head lettuce
1/2 cup mayo
2 tbsp sriracha
1L vegetable oil
1 1/2 cup all-purpose flour
3 tbsp corn starch
1 tbsp paprika
1 tbsp greek seasoning (salt, pepper, oregano, msg)
2 tsp cayenne pepper
6 brioche buns
1 egg
t.t. white sesame seeds
t.t. flaked onions
t.t. kosher salt
Procedure
Prep Day 1
De-bone chicken and tenderize with a mallet into sandwich-sized pieces.
Marinate chicken with all marinade ingredients from 12-24 hours.
Prep Day 2
Chop lettuce.
Mix sriracha and mayo together.
Preheat oil to 325F and oven to 250F.
Cook
Add flour, corn starch, paprika, greek seasoning, and cayenne pepper to a large bowl and mix together.
Add chicken and 1-3 tbsp of the marinade to the bowl and coat well. Add flour and/or buttermilk as needed to get everything coated.
Deep fry each piece until golden brown and internal temp is at least 165F.
Once last batch is put down, beat an egg and brush the buns with a light coating. Sprinkle sesame seeds and flaked onions on top and bake until lightly toasted.
Assemble each sandwich with a chicken piece, a slathering of mayo, and a heap of lettuce.
Enjoy!
