Ingredients
Equipment
Method
Preparation Steps:
- In a large mixing bowl, combine the buttermilk, egg, garlic powder, onion powder, cayenne powder, dried parsley, salt, and pepper. Whisk until well combined. Add the chicken breasts and ensure they are fully submerged in the marinade. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor.
- In another bowl, mix together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne powder, and salt. This will be the crispy coating for your chicken.
- In a large frying pan or deep fryer, heat enough oil to submerge the chicken (about 1-2 inches deep) over medium-high heat. To check if the oil is hot enough, drop a small amount of the flour mixture into the oil; if it sizzles, you’re ready to fry.
- Remove the marinated chicken from the refrigerator. Let excess marinade drip off, then dredge each piece in the flour mixture, ensuring it is fully coated. Shake off any excess flour.
- Carefully place the coated chicken into the hot oil (do this in batches if necessary to avoid overcrowding). Fry for about 5-7 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F. Transfer the fried chicken to a plate lined with paper towels to drain excess oil.
- In a small saucepan, melt the butter over medium heat. Once melted, stir in the sweet chili sauce and sriracha. Mix well and let it simmer for about 2-3 minutes until heated through.
- In a small bowl, mix the mayonnaise, sweet chili sauce, and sriracha to create a spicy mayo. Spread a generous amount of this mayo on the bottom half of each brioche bun. Place a piece of fried chicken on top, then drizzle with the sweet chili sauce mixture. Top with the other half of the bun and serve immediately.
Notes
- Use almond flour instead of regular flour for a low-carb option.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat fried chicken in the oven at 375°F for optimal crispiness.