Making The VIRAL TikTok Blueberry Fried Chicken Sandwich! (It's INCREDIBLE)

Ingredients

• 2 pieces Boneless Skinless Chicken Thighs (about 12 oz total, trimmed of excess fat)
• 1 cup Buttermilk (for marinating the chicken)
• 0.5 teaspoon Smoked Paprika (divided between wet and dry mixes)
• 0.5 teaspoon Onion Powder (divided between wet and dry mixes)
• 0.25 teaspoon Cayenne Pepper (adds a subtle kick)
• 0.5 teaspoon Garlic Powder (for both wet and dry mixes)
• 1 teaspoon Frank's RedHot Sauce (a few dashes for extra heat in the wet mix)
• 1 teaspoon Salt (divided between wet, dry, and sauce)
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 cup All-Purpose Flour (part of the 2:1 flour to cornstarch dry coating)
• 0.5 cup Cornstarch (1 part cornstarch to 2 parts flour for extra crispness; also 1.25 tsp for sauce)
• 2 slices Pepper Jack Cheese (melted over the fried chicken)
• 1 whole Fresh Jalapeño (thinly sliced for frying)
• 0.5 pound Blueberries (fresh, rinsed)
• 0.33 cup Granulated Sugar (for blueberry sauce)
• 0.5 cup Water (for blueberry sauce)
• 0.125 teaspoon Cinnamon (for blueberry sauce)
• 0.125 teaspoon Vanilla Extract (adds depth to blueberry sauce)
• 1 whole Lemon (zest ~0.5 tsp and juice ~0.5 Tbsp for sauce)
• 2 tablespoons QP Mayo (base for garlic aioli)
• 0.125 teaspoon Garlic Paste (smooth garlic flavor for aioli)
• 2 pieces Brioche Buns (soft, slightly sweet; split top and bottom)
• 1 tablespoon Unsalted Butter (for toasting buns)
• 3 cups Peanut or Vegetable Oil (for deep‑frying; heat to 350°F)

Instructions

1. Prepare the Buttermilk Marinade

   In a mixing bowl whisk together 1 cup buttermilk, 0.5 tsp smoked paprika, 0.5 tsp onion powder, 0.25 tsp cayenne, 0.5 tsp garlic powder, 1 tsp salt, 0.5 tsp black pepper, and 1 tsp Frank's RedHot sauce.

   Time: PT5M

2. Marinate the Chicken

   Add the two chicken thighs to the buttermilk mixture, turning to coat completely. Let sit while you prep the sauce – no need to refrigerate for hours.

   Time: PT5M

3. Make the Blueberry Sauce

   Combine 0.5 lb fresh blueberries, 1/3 cup sugar, 0.5 cup water, 0.125 tsp cinnamon, 0.125 tsp salt, and 1.25 tsp cornstarch in a medium sauce pot. Stir until cornstarch dissolves, then bring to a gentle simmer over medium heat.

   Time: PT5M

4. Simmer the Sauce

   Let the sauce simmer for 10 minutes, stirring occasionally, until it thickens and the blueberries break down.

   Time: PT10M

5. Finish the Sauce

   Remove the pot from heat. Stir in 0.125 tsp vanilla extract, zest of half a teaspoon lemon, and 0.5 Tbsp fresh lemon juice. Then strain through a fine mesh strainer into a glass bowl, pressing to extract all liquid. Chill in the refrigerator.

   Time: PT5M

6. Slice the Jalapeño

   Thinly slice the fresh jalapeño into rounds (about 1‑2 mm thick). Set aside on a paper towel.

   Time: PT2M

7. Prepare Garlic Aioli

   In a small bowl combine 2 Tbsp QP mayo, 0.125 tsp garlic paste, and a pinch of salt. Mix until smooth.

   Time: PT2M

8. Make the Dry Coating

   In a shallow dish whisk together 1 cup all‑purpose flour, 0.5 cup cornstarch, 0.5 tsp smoked paprika, 0.5 tsp onion powder, 0.25 tsp cayenne, 0.5 tsp garlic powder, 1 tsp salt, and 0.5 tsp black pepper.

   Time: PT3M

9. Heat the Oil

   Fill a deep fryer or large pot with 3 cups peanut or vegetable oil. Heat to 350°F (175°C) using a thermometer.

   Time: PT10M

   Temperature: 350°F

10. Dredge the Chicken

    Remove each thigh from the buttermilk, let excess drip off, then dip into the dry flour mixture, pressing to adhere. Shake off excess and repeat once more for a thick crust.

    Time: PT5M

11. Fry the Chicken

    Carefully lower the coated chicken thighs into the 350°F oil. Fry for 7‑8 minutes, turning once, until golden brown and internal temperature reaches 165°F.

    Time: PT8M

    Temperature: 350°F

12. Fry the Jalapeño Slices

    Add the thin jalapeño slices to the hot oil for 30‑45 seconds, just until they puff and turn lightly crisp. Remove with a slotted spoon and drain on paper towels.

    Time: PT1M

    Temperature: 350°F

13. Toast the Buns

    In a skillet over medium heat melt 1 Tbsp butter. Add the split brioche buns, cut side down, and toast until golden, about 2 minutes.

    Time: PT2M

14. Assemble the Sandwich

    On the bottom bun spread a thin layer of the chilled blueberry sauce. Place the fried chicken thigh, top with a slice of pepper jack cheese (it will melt slightly from the heat), add the fried jalapeño rings, drizzle garlic aioli, then finish with the top bun.

    Time: PT2M

Nutrition Facts

Calories

700

Protein

38 g

Carbohydrates

55 g

Fat

38 g

Fiber

4 g