Here’s what you’ll need:
For the chicken:
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1.5–2 lbs skinless, boneless chicken thighs
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Oil of your choice for frying (we like avocado oil)
For the batter:
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1 cup flour
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1/2 cup water
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1 egg
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2 tbsp (or more) Yellowbird Jalapeño Hot Sauce
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1 tbsp paprika
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2 tsp garlic powder
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2 tsp onion powder
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1 tsp pepper
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1/2 tsp salt
For the breading:
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2 cups bread crumbs (may need more)
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1/2 tsp salt
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1/2 tsp pepper
For the spicy mayo:
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1/4 cup mayo
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2 tbsp (or more) Yellowbird Jalapeño Hot Sauce
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1 tsp lemon juice
For the sandwiches:
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4 sesame seed brioche buns, toasted
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Lettuce
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Tomato slices
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Swiss cheese
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Pickles
Instructions:
Fry the chicken:
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In a large bowl, whisk together all the batter ingredients. Let the batter rest for 20 minutes.
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While the batter is resting, heat about 1 1/2 inches of oil of your choice in a cast iron skillet to 350°F.
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In a separate bowl, mix the bread crumbs, salt, and pepper.
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Pat any excess moisture off the chicken thighs.
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Dip each piece of chicken into the batter, ensuring all sides are coated. (For extra flavor, let the chicken marinate in the batter for an hour or overnight.)
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Let excess batter drip off, then coat the chicken completely in the breadcrumb mixture.
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Working in batches, carefully add 1–3 pieces of chicken to the hot oil at a time, avoiding overcrowding.
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Fry for about 6 minutes per side, until golden brown and crispy. Internal temp should reach 165°F.
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Remove chicken and place on a wire rack. Sprinkle with flaky salt while hot.
Assemble the sandwiches:
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Spread spicy mayo on the toasted buns.
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Layer lettuce, tomato, Swiss cheese, pickles, and fried chicken.
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Drizzle with even more Yellowbird Jalapeño Hot Sauce.
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Smash it all together and take a big, glorious bite.