Five-Ingredient Fried Chicken Sandwiches

Ingredients

• 1 piece Chicken Thigh (bone‑in, skin‑on, about 6‑8 oz; patted dry)
• 1/4 cup Pickled Jalapeños (with brine) (Use the brine for brining the chicken; reserve 3 sliced jalapeños for topping)
• 1 roll King's Hawaiian Sweet Roll (Soft sweet bun; split and toasted)
• 1 cup Self‑Rising Flour (Can substitute 1 cup all‑purpose flour + 1 tbsp baking powder + pinch salt)
• 1/2 cup Plain Yogurt (Full‑fat plain yogurt for tangy coating; can use buttermilk)
• 4 cups High‑Smoke‑Point Oil (Rice bran, peanut, canola, or vegetable oil; for deep frying)
• 1 tsp Salt (Season flour mixture)
• 1/2 tsp Black Pepper (Freshly ground, added to flour mixture)

Instructions

1. Brine the Chicken

   Place the chicken thigh in a shallow plate and pour the pickled jalapeño brine over it until fully submerged. Turn the piece over once after 30 minutes to ensure even brining.

   Time: PT1H

2. Prepare the Coating

   In a mixing bowl combine self‑rising flour, salt, and black pepper. Stir in 2 Tbsp of the jalapeño brine, then add the yogurt and mix until a thick, slightly lumpy batter forms.

   Time: PT5M

3. Heat the Oil

   Fill the wok with oil to about 2 inches depth. Heat over medium‑high until the thermometer reads 375°F (190°C). Reduce to 350‑375°F before adding the chicken.

   Time: PT10M

   Temperature: 375°F

4. Dredge the Chicken

   Remove the thigh from the brine, pat lightly with paper towels, then dip into the flour‑yogurt mixture, pressing to coat evenly. Shake off excess.

   Time: PT5M

5. Fry the Chicken

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

   Time: PT8M

   Temperature: 350‑375°F

6. Toast the Bun

   While the chicken cooks, split the Hawaiian roll and toast cut sides on a hot skillet or under a broiler until lightly browned, about 1‑2 minutes.

   Time: PT2M

7. Assemble the Sandwich

   Place the fried chicken on the bottom half of the bun, top with sliced pickled jalapeños, and close with the top bun.

   Time: PT2M

8. Serve

   Enjoy the sandwich immediately while hot and crispy.

   Time: PT1M

Nutrition Facts

Calories

800

Protein

30 g

Carbohydrates

70 g

Fat

45 g

Fiber

2 g