Recipe
4 cups vegetable oil OR enough to submerge the chicken when frying
6 chicken thighs, boneless and skinless
6 leaves of lettuce
3 tablespoon mayonnaise
6 slices of tomatoes
Spices for the Marinade
1 tablespoon chili powder
1 teaspoon white pepper
1 teaspoon paprika
1 teaspoon black pepper
1 tablespoon cayenne pepper
1 tablespoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sugar
1 teaspoon crushed habanero peppers
1 tablespoon green seasoning (OPTIONAL)
1 cup of water
Spices for the breading
3 cups all purpose flour
1/2 tablespoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1 teaspoon sugar
1 teaspoon dry mustard powder
1 teaspoon dried oregano
1 teaspoon onion powder
1/2 teaspoon white pepper
Directions
To a large bowl add all the ingredients under Spices for Marinade. Using a hand blender or a whisk or a magic bullet, mix all the ingredients together until the spices have dissolved.
Place the chicken thighs into the marinade and make sure all the pieces are fully coated and submerged. Cover with a tight lid and place in the fridge for a minimum of 4-6 hours.
In another big bowl add the flour and all the spices under the Spices for breading. Whisk together and make sure there are no clumps.
Breading Station Set up:
1 bowl with water, the marinated chicken, the seasoned flour and a cookie tray with a wire rack on top.
Preheat your oil to 350 degrees F.
First dredge the marinated chicken in the seasoned flour. 1-2 pieces at a time so as to not crowd the bowl.
Take the dredged chicken and dip each piece into the water bowl for 5 seconds.
Add the chicken pieces back into the seasoned flour and dredge again.
This second time around in the flour, press the flour into the chicken pieces. The flour has to cover every the entire piece of chicken.
Once it is completely dredged, gently shake off the excess flour using a rocking motion between your fingers. This process creates the ripples and flakes when it is fried.
Fry each piece of chicken for 15 minutes.
Drain it on a wire rack over a cookie sheet.
To serve, toast each side of a sesame seed bun. Slather on some mayo, add lettuce and tomatoes.
Place the fried chicken on top of the tomato and cover.
Go ahead and take a big juicy bite!
