Buttermilk Fried Chicken Sandwich with Japanese Milk Buns

Ingredients

• 2 cups buttermilk (473 ml, cold)
• 2 teaspoons kosher salt (marinade) (≈10 g)
• 2 teaspoons garlic powder (marinade) (≈7 g)
• 1 teaspoon serrano powder (≈4 g, or any hot pepper powder)
• 5 pieces boneless skinless chicken thighs (large, about 1.5 lb total; keep some fat for juiciness)
• 3 cups all‑purpose flour (≈395 g)
• 2.5 teaspoons kosher salt (dredge) (≈13 g)
• 1.5 teaspoons smoked paprika (≈6 g)
• 2 teaspoons garlic powder (dredge) (≈7 g)
• 1 teaspoon oyster mushroom powder (≈4 g, optional umami boost)
• 0.5 teaspoon freshly ground black pepper (≈2 g)
• 1 teaspoon cayenne pepper (≈4 g, optional for extra heat)
• 4 cups vegetable oil (for frying) (≈950 ml, high smoke‑point oil such as canola or peanut)
• 0.75 cup mayonnaise (≈177 ml, good quality)
• 8 cloves black garlic cloves (soft, pureed)
• 1 tablespoon spicy hot sauce (≈16 g, homemade lacto‑fermented habanero or store‑bought)
• 1 teaspoon smoked paprika (mayo) (≈5 g)
• 1 teaspoon lemon juice (to taste, fresh)
• to taste kosher salt (mayo)
• 1 large cucumber cucumber pickles (cut lengthwise into ~¼‑inch planks)

Instructions

1. Make the buttermilk marinade

   In a large mixing bowl whisk together the cold buttermilk, 2 tsp kosher salt, 2 tsp garlic powder, and 1 tsp serrano powder until fully dissolved.

   Time: PT5M

2. Marinate the chicken

   Add the chicken thighs to the bowl, toss to coat, then transfer everything to a zip‑top bag or covered container. Press out excess air, seal, and refrigerate for at least 1 hour (overnight is best).

   Time: PT1H

3. Prepare the flour dredge

   In a second bowl combine 3 cups flour, 2½ tsp kosher salt, 1½ tsp smoked paprika, 2 tsp garlic powder, 1 tsp oyster mushroom powder (if using), ½ tsp freshly ground black pepper, and 1 tsp cayenne pepper (optional). Whisk until uniform.

   Time: PT5M

4. Dredge the chicken

   Add a few spoonfuls of the buttermilk marinade directly into the flour mixture and toss to create a slightly wet batter. Remove a thigh from the fridge, dip it into the flour, press aggressively so the flour gets into every crevice, then shake off excess. Place the coated thigh on a baking sheet. Repeat with all pieces.

   Time: PT10M

5. Heat the oil

   Fill a large pot about 2 inches deep with vegetable oil. Heat over medium‑high until the thermometer reads 350°F (176°C).

   Time: PT10M

   Temperature: 350°F

6. Fry the chicken

   Working in batches of 1‑2 pieces, gently lower the coated thighs into the hot oil, keeping them at least an inch apart. Fry for 6‑10 minutes, turning once, until the coating is deep golden and the internal temperature reaches 165°F (73°C).

   Time: PT20M

   Temperature: 350°F

7. Drain the chicken

   Using a slotted spoon, transfer the fried thighs to a wire rack set over a baking sheet to drain excess oil. Let rest for a couple of minutes.

   Time: PT5M

8. Make the black‑garlic spicy mayo

   In a small bowl combine ¾ cup mayonnaise, 8 pureed black‑garlic cloves, 1 tbsp hot sauce, 1 tsp smoked paprika, a squeeze of lemon juice, and a pinch of kosher salt. Mix until smooth.

   Time: PT5M

9. Slice the pickles

   Trim the ends off the cucumber, then cut lengthwise into planks about ¼‑inch thick. Set aside.

   Time: PT5M

10. Toast the Japanese milk buns

    Split the buns horizontally. In a hot skillet (or toaster oven) toast the cut sides until lightly golden, about 2 minutes per side.

    Time: PT4M

    Temperature: 350°F

11. Assemble the sandwich

    Spread a generous layer of the black‑garlic mayo on the bottom bun, add a stack of pickle planks, place the fried thigh on top, then spread mayo on the top bun and close the sandwich. Press lightly.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

45 g

Fat

35 g

Fiber

2 g