Hi y'all, Kelly, the owner of Merfs hot sauce here. I absolutely love fried chicken; it's my go to at restaurants and I love making it at home. And I know there is absolutely nothing better than a spicy hot chicken sandwich. This one takes a little prep work, but it's easy to make. Brined in spicy buttermilk and finished with a hot chili oil, this sandwich is sure to make you scream with delight!
Ingredients:
- 2 cups peanut oil for frying (should be an inch thick on the bottom of your pot)
- 4 boneless skinless chicken thighs (pounded to evenness)
- 4 hamburger buns
- Mayonnaise
- Butter Lettuce
- Sandwich Pickles
Buttermilk Brine
- 1 cup buttermilk
- 2 tbsp Angry Elk Hot Sauce
- 1/2 cup dill pickle juice
- 1 egg
Flour Dredge
- 1 cup all purpose flour (could be regular or gluten free) I like Bob's RedMill for gluten free.
- 3 tbsp cornstarch
- 1/8 tsp baking powder
- 1 tsp habanero powder
- 1 tsp salt
Hot Chicken Oil
- 1 cup avocado oil
- 2 tsp cayenne pepper
- 1 tbsp Brown Sugar
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 1 tsp Ground Black Pepper
- 2 tbsp Angry Elk Hot Sauce
Directions
In a medium bowl, combine buttermilk, Angry Elk Hot Sauce, dill pickle juice, and egg. Add chicken thighs and marinate in the fridge for at least 4 hours or overnight.
Whisk together flour dredge ingredients in large bowl.
Dredge the chicken with the flour mixture, making sure each piece is evenly coated.
Heat oil in a deep skillet until it reaches 325˚F (165˚C). Fry the chicken for about 3-4 minutes on each side, or until golden brown. The thickest part of the chicken should register 165˚F (75˚C).
Generously spread the mayo mayo on both sides of the buns and add butter lettuce and pickles and the chicken. Serve immediately and enjoy!
