Scallion and buttermilk fried chicken sandwich

Recipe by Tony Ortiz

Whenever I get a chance to cook back home for my family, one of my favorite recipes is a spicy fried chicken sandwich. After extensive research and testing I give you the spicy scallion buttermilk fried chicken sandwich. An elevated yet simple take on a classic.

It pairs a crispy scallion dredge with smoked paprika aioli and quick pickled red onions. Use the aioli for dipping and pair it with other dishes. The red onions can be added to just about anything for a tart and earthy boost of flavor.

Prep time: 20 minutes

Cook time: 40 minutes

Ingredients for 2-4 servings 

2-4 brioche buns

2-4 boneless and skinless chicken thighs

1 head of butter lettuce 

1 cup of buttermilk 

Canola oil (enough to fill a small pot you will fry in)

Aioli: yields 8 oz 

1 cup of mayo

⅓ cup of small diced pickles 

⅔ cup of small diced canned pickled jalapenos

1 T of smoked paprika 

¼ t of kosher salt 

Pickled onions 

1 medium sized red onion 

¼ cup of cold water 

¾ cup of rice vinegar 

2T of salt 

2T of sugar 

2 T of whole coriander seeds 

Flour dredge

½ cup of AP flour 

½ cup of rice flour 

1 T of corn starch 

1 T of smoke paprika 

1.5 T kosher salt 

1 cup of scallions tops sliced at a bias 

Method 

Aioli 

Pour ingredients for the aioli in a bowl and mix until combined. Set in fridge until ready to use 

Pickled onions

Put onions in a glass jar. Pour ingredients for pickling liquid into a small pot and bring to a boil, pour the liquid over the onions and hold in the fridge uncovered until ready to use. Once onions cool seal them tightly with lid.

Flour dredge

Pour ingredients for dredge into a medium sized bowl and whisk gently until combined then transfer the mix onto the vessel you will be coating the chicken in.

Coating the chicken

Set up a dredging station by pouring buttermilk into a med sized bowl and set near the plate of flour mix. Take the thighs and coat them in the flour mix making sure to pack it on and in every crevice, then dip the thigh into the buttermilk covering it evenly, shaking excess off. Lastly, take the buttermilk covered thighs and put them back into the flour dredge and coat again. They should look reddish orange, covered in scallion and a bit craggly 

Frying chicken

Heat canola oil in a small pot to 360 degrees and drop chicken thighs. Fry for 6-7 minutes until GBD and internal temp of 170. Pull the thighs and let them cool on a rack for about 5-10 minutes while you gather your components.

Assembly 

Toast buns to your liking then add: aioli to both buns, fried chicken, pickled onions, butter lettuce and the top bun. 

Enjoy outdoors with loved ones or while loving on yourself.