15m
PREP TIME
25m
COOK TIME
16
INGREDIENTS
15m
PREP TIME
25m
COOK TIME
16
INGREDIENTS
Ingredients 6 Servings
- 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 MCCORMICK® FLAVOR OF THE YEAR: VIETNAMESE X CAJUN STYLE 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 MCCORMICK® FLAVOR OF THE YEAR: VIETNAMESE X CAJUN STYLE SEASONING
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.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
SIGN-UP FOR OUR
FREE MEAL PLANNER
It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.
MEET YOUR NEW CULINARY SIDEKICK
Get the Flavor Maker app to discover recipes, help plan meals, organize your spice pantry, and more!
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
