No fuss. No muss. Just crispy, juicy chicken thighs on Sriracha mayo-slathered buns.
, which has about 500 steps that earn it that title. You brine the chicken, you put celery seeds in the mayo, and you do a triple-dredge, dipping the chicken thighs in a seasoned flour/cornstarch mixture, then in seasoned buttermilk, then back in the flour. The recipe has 28 ingredients, and that’s assuming you don’t pickle your own cucumbers. to point B via the fastest possible route, preferably the one that doesn’t involve using and then washing every bowl in your kitchen.
There's the best fried chicken sandwich you could ever possibly make—and then there's the best fried chicken sandwich that you willWhat is it about a squishy seeded bun that pulls it all together?hang out in a Ziplock with some rice vinegar and soy sauce while you bring a big pot of oil up to 350°F.
If you drip in some of that rice vin and soy sauce, you run the risk of ending up with a sludgy coating, which won’t crisp up in the oil. Now here’s the thing, my fellow students of achievement-culture: This chicken is not intended to be the crunchiest, most shatteringly crisp thing you’ve ever eaten. But when juicy, seasoned, coated-and-crisped chicken is what you want on a Thursday night, it's more than good enough. There is really only one key to making that happen: The oil you fry in has to be actually 350°F. Like, you actually do need a deep-fry thermometer or an.
And actually, I don’t know why I was allowed to write this post, because I didn’t do any of those things, including own a deep-fry thermometer, and this is perhaps the reason why, even on a second attempt, my chicken wasn’t quite as crispy as I wanted.
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