When the craving hits for a fried chicken sandwich... You try and make one ! It was unbelievably good, the chicken was crispy on the outside but melting in my mouth on the inside, the sauce has a little kick from the sriracha and the brioche bun is extra fluffy. A really good burger in my book !

I didn't make the buns this time (out of laziness, let's be honest here) but you can absolutely make yours. I used the Fournée Dorée ones that I find in the stores, they're so good.

The ingredient list can be a little scary but for a lot of it, it's spices that you already have on hand. The most important part here is you need to plan ahead. Make your marinade the day before and you'll waste less time. If your chicken is marinated, the rest of the recipes takes 15 to 20 minutes.

I made a sriracha mayonnaise because I think it goes really well with the chicken sandwich, adds a nice kick. If you don't like it, just put some mayo. Sriracha is a thaï sweet and spicy sauce, you can find it online easily.

If you like burgers, here's one more idea for you, banh mi style burger :

Banh mi burgers

What’s a banh mi ? It’s a vietnamese sandwich, traditionnally made with baguette bread and stuffed with various ingredients. Here I made a burger version of the banh mi, so good and so fresh, the pickles take it to the next level and they’re good on many things, not just burgers.

Travel & FoodMaëva Cherrier

Fried chicken sandwich (serves 4) :

For the marinade :

• 4 boneless skinless chicken thighs
• 250 ml buttermilk
• 1 tsp salt
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp ground black pepper
• 1/4 tsp cayenne pepper

For the breading :

• 200 g flour
• 1 tsp salt
• 1 tsp oregano
• 1 tsp baking powder
• 2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp ground black pepper
• 1/4 tsp cayenne pepper

For the burgers :

• 4 brioche buns
• 1/2 lettuce head
• 100 g mayonnaise
• 4 tbsp sriracha (or more, to taste)

Take the boneless skinless chicken thighs and flatten them out with a meat tenderizer (or a rolling pin). It shouldn't be too thin or it'll not hold well.

Mix the ingredients of the marinade in a ziplock bag big enough to hold the chicken. Add the chicken to the marinade, mix well and store in the fridge for at least an hour, it's better to let it marinate overnight though.

Take the chicken out of the fridge 30 minutes before frying.

Heat the oil in a deep fryer or a couple inches of oil in a deep pan to 180°C/350°F.

Prep the breading by mixing the flour and spices together in a shallow dish.

Let some of the buttermilk marinade drip out of the chicken then coat it with flour in every little cracks. The more flour, the crispier it will get.

Fry the pieces of chicken for 3 to 4 minutes per side, they must be golden brown. Don't turn them too soon or the breading may separate from the chicken.

For them to stay really crispy, put them on a baking rack once they're cooked. Salt lightly.

Prep the sauce : mix the mayonnaise and sriracha together.

Assemble the sandwiches : put sauce on both sides of the bun, add shredded lettuce on the bottom bun, add a piece of chicken and the top bun.  

Serve and enjoy !