This is a nice sandwich if you are looking for a bit of heat and a crispy mouth feel. Here is my recipe, adapted from a recipe shown on YourLife A – Z.
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- Prepare wet marinade: 1/2 C buttermilk, 1 egg yolk, 2 TBL Frank’s Red Hot Cayenne, 2 tsp Grandpa’s Thunder Powder. For less heat, use a bit of cumin and a bit of garlic powder.
- Pound 2 chicken thighs between two sheets of plastic, lightly sprayed with Pam. Make evenly flat, but not too thin.
- Put into plastic bag, and let rest in refrigerator overnight.
– – NEXT DAY - Next day (for lunch or dinner) remove liquid from plastic bag, and put into a large bowl for later use.
- Pat dry (DON’T WIPE) and dredge in dry ingredients:
- 2 TBL brown sugar, 1 tsp salt, 1 tsp garlic powder, 1 TBL Thunder Powder, 1/4 C AP flour, 1 tsp corn starch
- Set on wire rack and let rest an hour
– – AN HOUR LATER - Dredge again in the dredge flour and place in hot oil – Canola or Peanut
- Fry about 10-12 minutes each piece at 320 – 330º
- Drain on a wire rack.
- Put thighs in an oven at 350º for about 30 minutes
- Serve on a brioche bun with desired sandwich toppings
- Suggested: Mayonnaise, dill pickles, lettuce
Serve with Dill Pickles and Parker House Rolls
