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Buttermilk Fried Chicken Sandwich with Japanese Milk Buns
A copycat of the famous fast‑food chicken sandwich, upgraded with fluffy Japanese milk buns, juicy buttermilk‑marinated thigh meat, a crunchy coating, and a house‑made black‑garlic spicy mayo. Perfect for a weekend lunch or dinner.
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Critical Success Points
- • Marinating the chicken for at least 1 hour (preferably overnight).
- • Coating the chicken thoroughly with the flour mixture, pressing into crevices.
- • Maintaining oil temperature at 350°F throughout frying.
- • Draining fried chicken on a wire rack to keep it crisp.
Safety Warnings
- • Hot oil can cause severe burns – use a thermometer and never leave unattended.
- • Do not overfill the pot; oil may spill and ignite.
- • Ensure chicken reaches an internal temperature of 165°F (73°C) to avoid foodborne illness.
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