Feeds 3-4 people
- 4 boneless skinless chicken thighs
- 2 cups of buttermilk
- 2 tsp of garlic powder
- 4 tbsp of hot sauce
- 1 tsp of kosher salt
For flour mix
- 2 cups of flour
- 1 cup of panko breadcrumbs
- 1 tsp of cayenne pepper
- 1 ½ tsp of fresh black pepper
- 2 tsp of kosher salt
- 1 tbsp of garlic powder
- Iceberg lettuce
- Uncle Dell’s Spicy Mambo Sauce
In a large bowl, combine buttermilk , salt, garlic powder, and hot sauce then mix well.
Season the chicken with salt and pepper then add it to the bowl and let it marinade for 1-2 hours or even overnight.
Combine flour, panko breadcrumbs, cayenne pepper, black pepper, salt, and garlic powder in a baking dish.
Heat 2 inches of vegetable oil in a large dutch oven or pot to 350 degrees.
Take the chicken out of the marinade and lay it in the flour mix.
Press firmly on both sides so that the flour and breadcrumbs adhere to it.
Put the chicken in the oil. Make sure to lay it away from you so oil doesn’t splash on you. Cook 2 chicken thighs at a time for about 4 minutes on each side or until it’s all golden brown and the internal temperature is 165 degrees.
Lest them rest on a cooling rack while the rest are cooking.
Assemble the sandwiches by spreading the top and bottom buns with Uncle Dell’s Spicy Mambo Sauce. The order is bottom bun, lettuce, fried chicken, sliced tomato, and then top bun.