INGREDIENTS
- Chicken thighs (6 boneless)
- Brioche buns (6)
- Buttermilk (2 cups)
- Pickle Juice (1/2 cup)
- Garlic Powder (2 teaspoons)
- Paprika (2 tsp)
- Cayenne Pepper (1 tsp)
- Salt (1 tsp)
- Sliced pickles
- Cooking oil (64oz.)
Dry Batter
- Flour (2 cups)
- Garlic Powder (2 tsp)
- Paprika (2 tsp)
- Cayenne Pepper (1 tsp)
- Salt (2 tsp)
Sauce
- Mayo (1 cup)
- Buffalo sauce (1/3 cup)
- Cayenne pepper (1 tsp)
- Garlic powder (1 tsp)
- Salt (1/2 tsp)
Equipment
- Mixing bowl for batter
- Mixing bowl for coating
- Bowl for sauce
- Deep frying pot or cast iron
DIRECTIONS
- Whisk buttermilk, pickle juice, and spices in mixing bowl.
- Combine Dry Batter ingredients and whisk in separate mixing bowl.
- Put chicken thighs in the wet batter. Remove chicken one at a time. Once it stops dripping, drop it lightly in the Dry Batter.
- Shake the bowl, pat the chicken in the batter until fully covered.
- Make the Sauce.
- Heat oil on medium heat. It’s ready when you put a wooden spoon or toothpick in the oil and it starts to bubble lightly around the wood.
- Fry chicken in oil approximately 12-13 minutes.
- Toast brioche buns while the chicken is cooking.
- Add sauce & pickles to bun, then add the fried chicken.
extra guac 