Chef Duane Nutter is a celebrated Southern chef (and James Beard Award semifinalist) known for creating globally-inspired menus that feature fresh, local ingredients. In this crispy fried chicken sandwich, he pairs crunchy slaw, battered chicken thighs, and a creamy mayo, speckled with a warming West African spice called Berbere.
Level
Advanced
Prep Time
30 minutes, plus marinading time
Cook Time
40 minutes
Serves
4
Cook it With Our
Directions
- To make the marinade, combine the buttermilk, Berbere spice, garlic powder, onion powder, and salt in a medium mixing bowl. Add the chicken thighs and use tongs to ensure they are evenly coated.
- Cover the bowl with plastic wrap and marinate in the refrigerator at least 4 hours or up to overnight. Remove the chicken from the fridge 20 to 30 minutes before cooking, to bring it to room temperature.
- To make the breading, combine the cornstarch, potato starch, salt, garlic powder, onion powder, and pepper in a shallow dish and mix well with a fork. To prepare the chicken, dredge each of the chicken thighs in the breading mixture, making sure to completely coat each thigh and set aside on a platter.
- Line baking sheet with paper towels and set a wire rack on top. Heat the oil in a large heavy bottom pot, or Dutch oven and heat to 350 degrees F. Place a chicken thigh in the hot oil and fry for 4 to 6 minutes on each side, until it’s a deep golden brown and has a crunchy texture. The internal temperature of the chicken should read 165 degrees F on a meat thermometer. Transfer the thigh to the wire rack to drain on the paper towels underneath.
- Bring the heat back up to 350 degrees F and repeat the process with the rest of the chicken thighs. Season the fried chicken thighs with the Berbere spice and salt.
- To prepare the mayo, combine the garlic aioli and Berbere spice in a small bowl.
- To assemble the sandwiches, spoon 2 teaspoons of the mayo on each toasted bun. Then layer the slaw on each of the bottom buns and top with a piece of the chicken. Add some of the pickled peppers and shallots and top with the remaining buns.
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