Ingredients
- Fried Chicken
- 2 quarts oil for frying (vegetable,
- canola or peanut)
- 6 boneless, skinless, chicken thighs
- (about 2 pounds)
- salt and pepper for seasoning chicken
- Dry Mixture
- 2 cups flour
- 1 tablespoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 ½ teaspoons kosher salt
- 1 ½ teaspoons freshly cracked black
- pepper
- Wet Batter
- 1 egg, beaten
- 1 ¾ cups buttermilk
- 3/4 cups flour
- 1 ½ teaspoons garlic powder
- 1/2 teaspoons cayenne pepper
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black
- pepper
For Serving
- 6 brioche buns
- 1 cup finely shredded iceberg lettuce
- garlic aioli
- sliced pickles or homemade
Instruction
- . In a large 6 quart heavy pot set over medium high heat.
- Using a deep fry thermometer, heat the oil to 325°F.
- . Make the dry mixture. In a shallow bowl, such as a pie pan, whisk together the flour, garlic powder, cayenne
- pepper, salt and pepper until combined. Set aside.
- . Make the wet batter. In a medium bowl, mix the egg
- with the buttermilk until combined. Add the flour, garlic powder, cayenne …
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