GORDON RAMSAY’S CRISPY CHICKEN SANDWICH
Crispy buttermilk-brined chicken thighs with a parmesan-panko crust, smoky chipotle mayo, and quick-pickled onions on butter-toasted brioche. Serves 4 hungry humans.
Ingredients
FOR THE CHICKEN
- 1.5 lbs boneless skinless chicken thighs (fat trimmed)
- 2 cups buttermilk or 2 cups milk + 2 tbsp lemon juice
- ½ cup pickle juice from the jar, trust me
- 1 tbsp hot sauce Frank’s RedHot or bust
- 1 cup all-purpose flour
- 2 eggs + 2 tbsp water whisked
- 1.5 cups panko breadcrumbs
- ½ cup grated parmesan the cheap, powdery kind
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp cayenne pepper optional, for heat junkies
- Neutral oil avocado or vegetable, for frying
FOR THE FIXINGS
- 4 brioche buns toast these or we’re not friends
- ½ cup mayo
- 1 chipotle pepper in adobo minced + 1 tsp adobo sauce
- Zest of 1 lime + 1 tbsp juice
- 1 red onion thinly sliced
- 1 tbsp sugar
- 2 tbsp white vinegar
- Butter lettuce + thick tomato slices
Instructions
- BRINE THE CHICKEN
- In a bowl, mix buttermilk, pickle juice, and hot sauce.
- Add chicken thighs, ensuring they’re submerged. Cover, refrigerate 2-24 hrs.
- PREP THE DREDGE
- Bowl 1: Flour + 1 tsp salt + ½ tsp black pepper.
- Bowl 2: Whisked eggs + water.
- Bowl 3: Panko + parmesan + smoked paprika + garlic powder + cayenne.
- FRY LIKE A PRO
- Heat ¼ inch oil in cast iron skillet to 350°F (test with a panko crumb—it should sizzle).
- Dredge chicken: Flour → egg → panko mix. Press crumbs like you’re mad at them.
- Fry 4-5 mins per side until golden. Don’t crowd the pan—fry in batches.
- Drain on wire rack (never paper towels).
- QUICK-PICKLED ONIONS
- Toss sliced onions with sugar + vinegar. Let sit 10+ mins.
- CHIPOTLE MAYO
- Mix mayo, minced chipotle, adobo sauce, lime zest + juice.
- ASSEMBLE
- Toast buns in skillet with butter until golden.
- Slather mayo on both bun halves.
- Layer: Lettuce → tomato → chicken → pickled onions.
- Press gently. Serve with napkins and pride.