Crispy Fried Chicken Sandwich by Kinziefransen

Ingredients

• 4 boneless, skinless chicken thighs
• 1 tbsp chili powder
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• 1 cup all-purpose flour (for dredging)
• 2 cup vegetable oil (for frying)
• 4 brioche buns

Instructions

1. Pat the chicken thighs dry with paper towels and season evenly with the chili powder, garlic powder, onion powder, salt, and pepper.
2. Place the flour in a shallow dish and dredge each chicken thigh, pressing firmly to ensure an even, light coating.
3. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C) or a wooden spoon handle bubbles when dipped in.
4. Fry the chicken thighs in batches for 5-6 minutes per side until the crust is deep golden brown and the internal temperature reaches 165°F (74°C).
5. Remove the chicken from the oil and drain on a wire rack for 2-3 minutes before assembling on toasted buns.