Feed 4 for $20 Hot Chicken Sandwich

Recipe by Matt Lott
Time: 1 hour

Difficulty: Intermediate

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 2 cups buttermilk
• 2 cups flour
• 8 small hamburger buns
• 1 stick salted butter
• 1 tablespoon cayenne pepper
• 1 tablespoon chili powder
• ½ tablespoon garlic powder 
• ½ tablespoon onion powder
• Pickles, to serve 
• Mayonnaise, to serve 
• Salt and pepper, to taste
• Vegetable oil, for the griddle

Directions

1. Trim any excess fat and then butterfly the chicken thighs. Season the thighs on both sides with salt and pepper. In a large mixing bowl, combine the seasoned chicken thighs with buttermilk. Mix until the chicken is completely coated. Cover and refrigerate for at least 30 minutes and up to 2 hours.
2. Pour the flour into a separate bowl. Pull the chicken out of the buttermilk and let any excess buttermilk drip off back into the bowl. Press the chicken into the flour to coat thoroughly. Set the breaded chicken onto a large plate or tray and set aside.
3. Preheat Blackstone griddle to medium heat. Add vegetable oil and set the breaded chicken onto the griddle top. Cook the chicken for 5 minutes per side or until the breading is crispy and the chicken reaches 165F internally.
4. While the chicken is cooking, set a metal mixing bowl or small pot directly onto the griddle top. Melt the butter in the pot and remove from heat. Add the cayenne pepper, chili powder, garlic powder, and onion powder to the butter and whisk.
5. Once the chicken is cooked, set it onto a paper towel-lined plate or tray. Use a pastry brush to coat the fried chicken with the hot butter. Spread mayonnaise onto both sides of the bun then add 4-5 pickles to each sandwich. Divide the chicken equally between the buns. Serve immediately.