Ingredients
Scale
- 2 chicken thighs, boneless
- 1 cup buttermilk
- 1 tablespoon fish sauce
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon salt
- Vegetable oil for frying
- 2 brioche buns
- Cucumber slices
- Cilantro leaves
- Spicy mayo (1/2 cup mayo mixed with sriracha)
Instructions
- Marinate chicken in buttermilk, fish sauce, garlic powder, and ginger powder for at least 1 hour.
- In a bowl, mix flour, paprika, and salt.
- Heat oil in a deep pan over medium heat.
- Coat chicken in the flour mixture.
- Fry chicken until golden brown, about 6-8 minutes per side.
- Drain on paper towels.
- Toast brioche buns until golden.
- Assemble sandwich with spicy mayo, chicken, cucumber, and cilantro.
Notes
- For extra crispiness, double-dip the chicken in buttermilk and flour.
- Adjust sriracha in the mayo to your spice preference.
- Serve with lime wedges for added flavor.
- Prep Time: 1 hour
- Cook Time: 16 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: Thai
- Diet: Gluten Free
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Thai Fried Chicken Sandwich