Servings
8
Prep Time
20 Min
Cook Time
30 Min
Recipe by
Plugrà® Kitchens
Ingredients
Wet Coating:
| ¾ cup (170g) | milk |
| 1 tbsp. (14g) | hot sauce, such as Tabasco |
| 1 large (5g) | egg |
Dry Coating:
| ¾ cup (90g) | all-purpose flour |
| 1 tsp. (6g) | kosher salt |
| ½ tsp. (1g) | cayenne pepper or chipotle powder |
| ½ tsp. (1g) | smoked paprika |
| ½ tsp. (1g) | black pepper |
Spiced Sauce:
| 6 tbsp. (84g) | Plugrà® Premium Butter, salted, melted |
| 1 to 2 tsp. (5 to 10g) | cayenne pepper, to taste |
| 1 tbsp. (12g) | brown sugar |
| ½ tsp. (1g) | chili powder |
| ½ tsp. (1.5g) | garlic powder |
| 1 tsp. (2g) | sweet paprika |
| ½ tsp. (3g) | kosher salt |
| ¼ tsp. (.5g) | black pepper |
The Rest:
| 2 lbs. | 8 boneless, skinless large chicken thighs or 16 chicken tenders |
| Oil for frying, such as peanut | |
| 8 tbsp. (120g) | Ranch dressing |
| 8 | brioche buns, sliced in half |
| 1 cup | shredded lettuce |
| 24 (227g) | dill pickle chips |
Steps
| 1 |
Wet Coating:
Whisk all ingredients in a medium bowl until well blended.
|
| 2 |
Dry Coating:
Combine all ingredients in a pie tin until well blended.
|
| 3 |
Heat at least 2 inches of oil in a large over medium high heat in a Dutch oven until it reaches 350°F.
|
| 4 |
Dip the chicken pieces in the wet coating. Shake off any excess liquid and transfer to the dry coating mixture using a fork. Coat both sides of each piece of the chicken in the flour mixture. Transfer the chicken to a dinner plate. Let sit while preparing the Spiced Sauce.
|
| 5 |
Spiced Sauce:
Whisk all ingredients together in a medium bowl. The sauce will be very thick. Set aside.
|
| 6 |
Fry in batches for 6 to 8 minutes, until internal temperature reaches 165°F. Return the oil to 350°F before adding the next batch. Hold the cooked pieces in a 180°F warming oven until all the pieces have been cooked.
|
| 7 |
Spread 1 tablespoon of dressing onto the bottom of each bun. Brush the cooked chicken on both sides with the sauce then place each piece of chicken on the bottom of a brioche bun. Top with shredded lettuce and 3 pickle slices then top with the bun. Serve immediately.
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