Ingredients

• Fried Chicken
• 2 quarts oil for frying (vegetable,
• canola or peanut)
• 6 boneless, skinless, chicken thighs
• (about 2 pounds)
• salt and pepper for seasoning chicken
• Dry Mixture
• 2 cups flour
• 1 tablespoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1 ½ teaspoons kosher salt
• 1 ½ teaspoons freshly cracked black
• pepper
• Wet Batter
• 1 egg, beaten
• 1 ¾ cups buttermilk
• 3/4 cups flour
• 1 ½ teaspoons garlic powder
• 1/2 teaspoons cayenne pepper
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black
• pepper

For Serving

• 6 brioche buns
• 1 cup finely shredded iceberg lettuce
• garlic aioli
• sliced pickles or homemade

Instruction

1. . In a large 6 quart heavy pot set over medium high heat.
2. Using a deep fry thermometer, heat the oil to 325°F.
3. . Make the dry mixture. In a shallow bowl, such as a pie pan, whisk together the flour, garlic powder, cayenne
4. pepper, salt and pepper until combined. Set aside.
5. . Make the wet batter. In a medium bowl, mix the egg
6. with the buttermilk until combined. Add the flour, garlic powder, cayenne pepper, salt and pepper until combined.
7. . Generously season the chicken with salt and pepper.
8. One at a time, dip a piece of chicken into the wet batter, holding it above the bowl to let excess batter drip off,
9. transfer the wet chicken into the dry flour mixture, gently rolling to coat it on all sides. Carefully lower each piece of coated chicken into the hot oil.
10. . Fry 2-3 pieces of chicken at a time until deep golden brown and the internal temperature of the chicken registers
11. 175°F (160°F if using chicken breast) on an instant read thermometer, about 10-12 minute. Heat oil to 325°F between batches.
12. . Set a wire rack over a sheet pan and transfer chicken once finished cooking to drain. Avoid draining on a paper
13. towel to ensure your chicken stays crispy.
14. . Set brioche buns cut side up on a large baking sheet. Broil on low until golden brown, about 3-4 minutes.
15. . Spread 1-2 teaspoons of garlic aioli onto the toasted side of each bun and top with 4-5 pickle slices. Add 1 piece fried chicken on top of pickles for each sandwich along
16. with ¼ cup shredded lettuce and top bun, serve