Homemade fried chicken sandwiches!

Ingredients

• 4 pieces Boneless Chicken Thighs (about 1.5 pounds, skinless)
• 2 pieces Large Eggs (room temperature)
• 2 tablespoons Pickle Juice (from a jar of dill pickles)
• 1 teaspoon Chicken Bouillon Powder (granulated)
• 1 cup All-Purpose Flour (sifted)
• 1 teaspoon Smoked Paprika (adds smoky flavor)
• 1 teaspoon Garlic Powder
• ½ teaspoon Black Pepper (freshly ground)
• 1 teaspoon Salt
• 2 cups Vegetable Oil (for deep‑frying, high smoke point)
• ½ cup Mayonnaise (full‑fat for best texture)
• 1 tablespoon Chipotle Pepper Puree (from canned chipotle in adobo)
• 1 tablespoon Ketchup
• 1 tablespoon Unsalted Butter (melted)
• 1 teaspoon Honey
• 4 pieces Brioche Buns (split and lightly toasted)
• 4 pieces Cheddar Cheese Slices (optional, melts over chicken)

Instructions

1. Prepare the Egg Marinade

   In a mixing bowl, whisk together the eggs, pickle juice, and chicken bouillon powder until fully combined.

   Time: PT5M

2. Marinate the Chicken

   Add the chicken thighs to the egg mixture, turning to coat each piece. Let them sit for 10 minutes to absorb flavor.

   Time: PT10M

3. Mix the Flour Coating

   Place the flour, smoked paprika, garlic powder, black pepper, and salt into a large plastic zip‑bag. Seal and shake vigorously to distribute the spices evenly.

   Time: PT3M

4. Dredge the Chicken

   Remove each thigh from the egg bath, letting excess drip off, then place into the seasoned flour bag. Shake until fully coated and tap to remove excess flour.

   Time: PT5M

5. Heat the Oil

   Pour vegetable oil into the skillet to a depth of about 1 inch. Heat over medium‑high until it reaches 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

6. Fry the Chicken

   Carefully lower the coated thighs into the hot oil. Fry 4‑5 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).

   Time: PT12M

   Temperature: 350°F

7. Drain and Rest

   Transfer the fried chicken to a paper‑towel‑lined plate to drain excess oil. Let rest for 2 minutes to retain crispness.

   Time: PT2M

8. Make the Chipotle Mayo

   In a small bowl, whisk together mayonnaise, chipotle pepper puree, ketchup, melted butter, and honey until smooth and glossy.

   Time: PT5M

9. Toast the Buns

   Slice the brioche buns and toast them lightly in a skillet or toaster until golden.

   Time: PT2M

10. Assemble the Sandwich

    Spread a generous layer of chipotle mayo on both bun halves. Place a fried chicken thigh on the bottom bun, top with a cheese slice, and let melt briefly under a broiler or covered skillet (about 1 minute). Add the top bun and serve immediately.

    Time: PT5M

    Temperature: 350°F

Nutrition Facts

Calories

650

Protein

30g

Carbohydrates

45g

Fat

35g

Fiber

2g