Equipment
- Pot for deep frying
Ingredients
- Marinade:
- Chicken Breasts 2 Halved
- 2 cups buttermilk
- 2 Tbsp. sriracha
- 1 tsp. salt
- ½ tsp. pepper
- 2 tsp. onion powder
- Breading:
- 2 cups flour
- ¼ cup starch
- 2 tsp. salt
- 1 tsp. pepper
- 2 tsp. garlic powder
- 2 tsp. onion powder
- ½ tsp. cayenne
- ½ tsp. paprika
- Other:
- Brioche buns
- Lettuce
- Spicy Mayo regular, or garlic aioli
Instructions
- Mix the marinade ingredients together and marinate for 2 hours (or more).
- When you are ready to eat, make the breading/flour mixture in a shallow dish.
- Take a piece of chicken from the marinade and dredge the chicken in the flour until well coated. Repeat with the remaining chicken.
- If you have time, let them rest in the fridge to set the breading. (This will help keep it intact during the frying.)
- In a high-rimmed pot, heat your frying oil to 350°.
- Cook in oil until it is golden brown and hits 167° internal temp (should be around 5-7 minutes depending on thickness).
- Toast a brioche bun, add pickles, lettuce, and your favorite mayo or aioli!
- Enjoy!
Notes
GLUTEN-FREE SUBSTITUTIONS: For those of you who need it, I always like to talk about substitutions to make this meal gluten-free. Obviously, this one is pretty easy: if you need it gluten-free, use gluten-free bread and flour! The bun won’t be quite the same as the brioche, but the flour will have no impact on the taste. I like using King Arthur 1:1.
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