Why Make This Recipe
Crispy Thai Fried Chicken Sandwich is a delicious twist on the classic chicken sandwich. With the combination of tender chicken, spicy Thai flavors, and all the right toppings, this sandwich is sure to impress your family and friends. It’s perfect for a quick lunch or a fun dinner meal. Plus, making it at home allows you to adjust the spices and ingredients to your taste!
How to Make Crispy Thai Fried Chicken Sandwich
Ingredients
- 2 chicken breasts (boneless, skinless)
- 1 cup buttermilk
- 2 tablespoons Thai red curry paste
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Oil for frying
- 4 burger buns (toasted)
- Lettuce leaves (fresh and crispy)
- Sliced tomatoes
- Pickled cucumbers
- Thai sweet chili sauce
- Mayonnaise mixed with lime juice
Directions
- Cut chicken breasts in half horizontally to make them thinner for faster cooking.
- In a bowl, mix buttermilk with Thai red curry paste. Add salt and pepper to taste.
- Place the chicken pieces in the buttermilk mixture. Cover and refrigerate for 30 minutes. This will help make the chicken super tender.
- In another bowl, mix flour and cornstarch. Add garlic powder, salt, and pepper. Stir everything very well. This coating will give the chicken its extra crispy texture.
- Remove the chicken from the buttermilk marinade, letting the extra buttermilk drip off.
- Press each chicken piece into the flour mixture firmly, ensuring both sides are coated evenly and generously. Press the coating on well for maximum crunchiness when frying.
- Heat oil to 350°F in a deep pan. Use a thermometer for accurate measuring.
- Carefully place the chicken in the hot oil, making sure not to overcrowd the pan. Fry for 6-7 minutes on each side until golden and crispy. The internal temperature should reach 165°F for safety.
- Once fried, remove the chicken and drain on paper towels.
- Toast the burger buns until lightly golden. Spread lime mayo on the bottom bun, then add fresh lettuce and tomato slices.
- Place the crispy fried chicken on top, drizzle generously with Thai sweet chili sauce, and add pickled cucumbers for extra crunch. Put the top bun on and serve.
How to Serve Crispy Thai Fried Chicken Sandwich
Serve your Crispy Thai Fried Chicken Sandwich hot. Pair it with some sweet potato fries or a fresh salad for a complete meal. This sandwich is great for lunch, dinner, or even a picnic!
How to Store Crispy Thai Fried Chicken Sandwich
If you have leftovers, store the components separately. Place the fried chicken in an airtight container in the refrigerator for up to 2 days. For the buns and toppings, keep them in separate containers to maintain freshness. Reheat the chicken in the oven or air fryer to keep it crispy.
Tips to Make Crispy Thai Fried Chicken Sandwich
- Marinating the chicken longer will make it more flavorful and tender.
- Ensure the oil is hot enough before frying for the best crispy texture.
- Experiment with different toppings like avocado or spicy slaw for added taste.
Variation
You can easily switch up the spices or add different condiments like Sriracha mayo or garlic aioli to match your taste preferences. Try using other proteins like shrimp or tofu for a seafood or vegetarian version!
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, chicken thighs will work well and may be even juicier!
2. What can I use if I don’t have buttermilk?
You can make a quick substitute by mixing milk with a tablespoon of vinegar or lemon juice and letting it sit for about 5 minutes.
3. How can I make this sandwich spicier?
You can add more Thai red curry paste to the marinade or use a spicy sauce on top!
Crispy Thai Fried Chicken Sandwich
Ingredients
Chicken Marinade
- 2 pieces boneless, skinless chicken breasts Cut in half horizontally for faster cooking.
- 1 cup buttermilk Can substitute with milk mixed with vinegar or lemon juice.
- 2 tablespoons Thai red curry paste Adjust quantity for desired spiciness.
Coating
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
Sandwich Assembly
- 4 pieces burger buns Toasted.
- Lettuce leaves Fresh and crispy.
- Sliced tomatoes
- Pickled cucumbers
- Thai sweet chili sauce Drizzle generously.
- Mayonnaise mixed with lime juice
Instructions
Preparation
- Cut chicken breasts in half horizontally to make them thinner for faster cooking.
- In a bowl, mix buttermilk with Thai red curry paste. Add salt and pepper to taste.
- Place the chicken pieces in the buttermilk mixture. Cover and refrigerate for 30 minutes to tenderize.
- In another bowl, mix flour and cornstarch. Add garlic powder, salt, and pepper. Stir well.
- Remove the chicken from the buttermilk marinade, letting the extra buttermilk drip off.
- Press each chicken piece into the flour mixture firmly, ensuring even coverage.
Cooking
- Heat oil to 350°F in a deep pan using a thermometer.
- Carefully place the chicken in the hot oil, avoiding overcrowding. Fry for 6-7 minutes on each side until golden and crispy.
- Ensure the internal temperature of the chicken reaches 165°F for safety.
- Once fried, remove the chicken and drain on paper towels.
Assembly
- Toast the burger buns until lightly golden.
- Spread lime mayo on the bottom bun, then add fresh lettuce and tomato slices.
- Place the crispy fried chicken on top, drizzle with Thai sweet chili sauce, and add pickled cucumbers.
- Put the top bun on and serve.