Sichuan Buzz Crispy Chicken Sandwiches

Crunch first, then the buzz switches on. Buttermilk-soaked thighs, a peppery crust and a little lip-tingle in every bite.

Serves: 4 · Prep: 15 min (plus 1 hr marinating) · Cook: 20 min · Total: 1 hr 35 min

Ingredients

• 1½ lb boneless, skinless chicken thighs (4 to 6), trimmed
• 1 cup buttermilk
• 1 Tbsp Sichuan Buzz Pepper, divided (1 tsp each for the buttermilk, flour and finish)
• 1 cup all-purpose flour
• 2 Tbsp cornstarch
• ½ tsp kosher salt
• Neutral oil for frying (about 1½ inches deep)
• 4 soft buns, toasted; mayo, shredded lettuce, tomato and pickles

Steps

1. Whisk the buttermilk with 1 tsp Sichuan Buzz. Add the chicken, turn to coat and refrigerate 1 hour (up to 8).
2. Whisk the flour, cornstarch, kosher salt and 1 tsp Sichuan Buzz in a shallow dish. Heat the oil in a heavy skillet or Dutch oven to 350°F.
3. Lift each thigh from the buttermilk, let the extra drip off and press firmly into the flour on both sides.
4. Fry in batches 5 to 7 minutes, turning once, until deep golden and the thickest part reads 165°F. Drain on a rack and dust right away with the last 1 tsp Sichuan Buzz.
5. Build on toasted buns with mayo, lettuce, tomato and pickles.

A word on salt

Sichuan Buzz lists salt second, so the flour gets only ½ tsp kosher salt to help season the thick thighs.

Safe temps

Chicken: 165°F (USDA).

Swap it

Go bright instead of buzzy with Lemon Lightning Pepper, same amounts, and skip the kosher salt in the flour.

Photo: Bilal Rana on Unsplash