15m
PREP TIME
25m
COOK TIME
16
INGREDIENTS
Servings: 6
Ingredients
- Quick Pickles
- 1/2 medium English cucmber, sliced into rounds
- 1 cup thinly sliced carrot, (peeled)
- 2 tablespoons fresh lime juice
- 1 tablespoon Thai Kitchen® Gluten Free Premium Fish Sauce
- Fried Chicken Sandwich
- 1 1/2 cups buttermilk, divided
- 1 tablespoon plus 5 teaspoons vietnamese x cajun seasoning, divided
- 6 boneless skinless chicken thighs, trimmed of excess fat (about 1 1/2 pounds)
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 2 cups vegetable oil, for frying
- 3 tablespoons butter, melted
- 6 soft white sandwich rolls
- Cajun Aioli
- 3/4 cup mayonnaise
- 1 tablespoon capers, drained and rinsed
- 1 tablespoon brine from Quick Pickles
- 1 1/2 teaspoons vietnamese x cajun seasoning
KEY PRODUCTS
INSTRUCTIONS
- 1 For the Quick Pickles, mix all ingredients in medium bowl until well blended. Cover and refrigerate at least 1 hour or until ready to serve, tossing occasionally to mix.
- 2 For the Chicken Sandwich, whisk 1 cup of the buttermilk and 1 teaspoon of the Seasoning in large bowl. Add chicken, turning to coat. Cover and refrigerate 1 hour or longer for more flavor.
- 3 Meanwhile, for the Aioli, mix all ingredients in a small bowl. Cover; set aside until ready to serve.
- 4 To finish coating chicken, mix flour, baking powder, and 4 teaspoons of the remaining Seasoning in large bowl. Stir in remaining 1/3 cup buttermilk using a fork. With clean hands, rub flour mixture between palms until mixture is well blended and resembles wet sand. Transfer to shallow baking dish.
- 5 Remove chicken from buttermilk mixture. Place chicken in flour mixture, one piece at a time, pressing to coat completely on both sides. Discard any remaining marinade and flour mixtures.
- 6 Heat oil to 375°F in 12-inch, deep skillet. Fry chicken, two pieces at a time, about 3 to 4 minutes per side or until golden brown and cooked through. Drain on paper towel-lined plate; keep warm.
- 7 Mix butter and remaining 1 tablespoon Seasoning in small bowl. Brush hot fried chicken evenly with butter mixture. Spread Aioli on cut sides of rolls. Serve chicken on rolls topped with Quick Pickles.
GET FLAVOR MAKER
Download the Flavor Maker app to discover recipes, plan meals, organize your spice pantry, earn points to redeem on shop.mccormick.com & more!
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
RELATED ARTICLES & VIDEOS
*This* Is the Best Way to Defrost Chicken
![*This* Is the Best Way to Defrost Chicken]( "*This* Is the Best Way to Defrost Chicken")
*This* Is the Best Way to Defrost Chicken
Hands up if you love chicken. Us, too. It’s healthy, easy to cook and can be prepared in a myriad of ways. (See exhibit A. And B....
Meal Planning 101
![Meal Planning 101]( "Meal Planning 101")
Meal Planning 101
The Crucial Step You're Missing With Fruit Pie
![The Crucial Step You're Missing With Fruit Pie]( "The Crucial Step You're Missing With Fruit Pie")
The Crucial Step You're Missing With Fruit Pie
A deep-dish, homemade fruit pie is a deal maker. It’s a great housewarming gift, an acceptable apology, and a good way to make friends. A hefty slice...
