Three-Day Crispy Fried Chicken Sandwich by Slaterchef

Ingredients

• 4 chicken thighs, boneless and skinless
• 500 ml buttermilk
• 2 tbsp kosher salt
• 250 g all-purpose flour
• 50 g cornstarch
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1 l vegetable oil (for frying)
• 4 brioche buns

Instructions

1. Combine buttermilk and 1 tablespoon of salt in a bowl, add chicken, and refrigerate for 48 hours to brine.
2. Remove chicken from buttermilk and pat dry with paper towels
3. Whisk flour, cornstarch, remaining salt, and spices in a shallow dish
4. Dredge each chicken thigh in the flour mixture, pressing firmly to ensure an even coating
5. Heat oil in a deep pot to 175°C (350°F).
6. Fry chicken for 6-8 minutes until the crust is golden brown and the internal temperature reaches 74°C (165°F).
7. Drain on a wire rack for 2 minutes before serving on toasted buns.