Yields 3 Servings
- 1cup Pickled Red Onion
- 1cup Spicy Mayo
- 2ea Skinless Boneless Chicken Thigh (roughly 5oz ea.)/ Cubed
- 2cup Buttermilk
- 1cup Flour
- 1tsp Garlic Powder
- 1tsp Paprika
- 1tsp Black Pepper
- 1tsp Salt
- 2ea Jalapenos, sliced thin
- 1ea Med Shallot, small diced
- 3ea Brioche Bun or Hoagie (Any soft bread will do)
- 3tbsp Sweet Chili Sauce
- 2ea Scallion Stalk, minced
- 1 cup Vegetable Oil
Chicken: Heat 1 inch of vegetable oil in a large deep skillet over medium high heat to 350 degrees. In a bowl, combine flour, salt, black pepper, paprika, and garlic powder and mix until all ingredients are evenly dispersed.
Fully coat cubed chicken thigh with seasoned flour and shake off excess, then place into buttermilk. Place buttermilk-coated chicken thigh back into seasoned flour and shake meat until it is completely coated with flour. Allow chicken cubes to sit in flour for 3-4 minutes to soak up as much flour as possible.
Shake off excess flour from cubes of chicken and lightly place into fry oil. Cook chicken to a dark golden brown and remove onto a plate with paper towel to absorb excess oil at room temperature.
In a pan, warm 1 tbsp. of vegetable oil in a pan and heat jalapeno and shallots until they become aromatic. Place fried chicken cubes and toss lightly with pinch of salt for 2-3 minutes. Then place aside off the heat.
Toast buns to golden brown, then place spicy fried chicken mixture evenly on top of bottom sections of bun. Top each sandwich with 1 tbsp sweet chili sauce, 1 tbsp spicy mayo, pickled red onions to taste and minced scallions. Finish with top section of bun and enjoy!