Fried Chicken Sandwiches with Siracha or BBQ

 Fried Chicken Sandwiches with Siracha or BBQ

INGREDIENTS:

·        1 1/4 cups buttermilk

·        3/4 cup kosher pickle juice

·        1 tablespoon Sriracha or BBQ Sauce

·        3 boneless, skinless chicken breast halves

·        1 cup all-purpose flour

·        3/4 cup yellow cornmeal

·        2 teaspoons baking powder

·        1 teaspoon cayenne pepper

·        Kosher salt and freshly ground black pepper, to taste

·        8 cups vegetable oil

FOR THE SRIRACHA MAYONNAISE

·        1/2 cup mayonnaise

·        2 tablespoons Sriracha OR BBQ Sauce (kids said Siracha is too spicy)

FOR SERVING

·        6 brioche hamburger buns, lightly toasted (use homemade recipe)

·        Coleslaw (buy bag of coleslaw mix and then make sauce at home)

·        Dill pickle chips

DIRECTIONS:

1.      In a large bowl, whisk together buttermilk, pickle juice and Sriracha.

2.      In a gallon size Ziploc bag or large bowl, combine chicken and buttermilk mixture; marinate for 4-6 hours. Using mallet, flatten chicken breast inside of bag so you have thin cutlets.

3.      In a large bowl, whisk together flour, cornmeal, baking powder, cayenne pepper, 2 teaspoons salt and 2 teaspoons pepper.

4.      Working one at a time, remove chicken from buttermilk mixture and let excess drip off. Then dip into flour mixture, then buttermilk mixture and flour mixture again, pressing to coat.

5.      Heat vegetable or peanut oil in a large stockpot or Dutch oven over medium high heat until it registers 360 degrees F on a deep-fry thermometer.

6.      Working in batches, add chicken and fry until golden brown, turning occasionally, about 4-5 minutes. Transfer to a baking sheet fitted with a wire rack and keep warm.

7.      In a small bowl, whisk together mayonnaise and Sriracha.

8.      To serve, spread buns with Sriracha mayonnaise, then top with chicken, coleslaw, and pickles.