Servings:4
Believe me when I say that chicken thighs are best for this sandwich. Between their deeply flavored dark meat and all those nooks and crannies for holding the batter, thighs are simply the best part of the bird for the frying pan. And they cook quickly, too. Then there’s the butter that goes on top: It take seconds to whip up, but it packs a lot of wow.
在一个中等大小的碗中，搅拌酪乳，2茶匙。大蒜，辣酱，2茶匙。犹太盐，1茶匙。黑胡椒，1/2茶匙。卡宴和糖。加入鸡肉，然后扔到外套上。让腌制，偶尔在室温下至少30分钟，或冷藏过夜。
In a small bowl, mix the butter, syrup, 1/4 tsp. cayenne, and the sea salt until combined. Refrigerate if making ahead, but let soften before serving.
Heat the oil in a large skillet to 350°F. Combine the flour, baking soda, the remaining 2 tsp. granulated garlic, 1 tsp. kosher salt,
1 tsp. black pepper, and the remaining 1/2 tsp. cayenne in a rimmed plate. Working with one thigh at a time, remove from the marinade and dredge in the flour, turning and patting on the flour to coat well and evenly all over. Shake off excess; transfer to a clean plate.
Fry the chicken on medium-high heat, flipping once and adjusting heat to maintain a temperature close to 350°F, until well browned and cooked through, 5 to 8 minutes. Drain on a paper towel. Serve on the buns, slathered with 1 Tbs. of the butter mixture and topped with 2 Tbs. pickles.
This was absolutely the best chicken sandwich that I have ever eaten. My son and I made this together and it was quick and easy to make. We are not experienced at frying chicken, so we used a thermometer in the oil. We heated it to 350 per the recipe, and fried 5 pieces in two batches. The oil temperature dropped to 320 when we added the chicken, but we like the way it was cooking so we didn't worry about it. This recipe produced wonderfully crunchy, juicy chicken with just the right amount of spice heat. I would definitely recommend.
This was a terrible recipe. I am an experienced cook and followed it exactly. The breading fell off the chicken the second I put it in the pan. This is the only recipe that I have thrown away in years.
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