I love a spicy fried chicken sandwich. These were inspired by a photo I saw on Instagram. I never thought to sous vide chicken in pickle juice, but had always brined chicken in it. The result of the sous vide is a flavorful tender chicken that fries up in a flash! The addition of my favorite Gochujang Sriracha from Bushwick Kitchen gives it a unique spice that leaves you wanting more.
Spicy Gochujang Sriracha Fried Chicken Sandwich
Set your Anova Sous Vide to 155F. Cooking time 1 hour for chicken breasts, 2 hours for chicken thighs.
4 boneless skinless chicken thighs or 2 boneless skinless breasts
1 jar dill pickle rounds and juice from the jar
1-1/2 cups self rising flour
1 T garlic powder
1 tsp onion powder
1 T kosher salt
1-1/4 cups buttermilk
2 T Gochujang Sriracha plus more for serving
Canola or vegetable oil for frying
1 T butter, optional
3 T Ranch dressing
1 T Gochujang Sriracha
Dill pickle rounds
Place the chicken thighs in a plastic bag with the pickle juice and sous vide for 2 hours at 155F. If using breasts, pound them so they are even thickness, place in plastic bag with pickle juice and sous vide for 1 hour at 155F.
Remove the chicken from the cooking liquid and place on a rack while you prepare to fry. You may want to slice the breasts into smaller pieces if using smaller Hawaiian rolls.
Heat an iron skillet with about half an inch or enough canola or vegetable oil for a shallow fry. The oil should be 375-400 degrees.
In a bowl, mix the flour, garlic powder, onion powder, and kosher salt. In a separate bowl, mix the buttermilk and Gochujang Sriracha, using additional Gochujang Sriracha as desired.
Dredge the chicken, first in the seasoned flour, then into the spicy buttermilk mixture and back into the seasoned flour. set on the rack until ready to fry. Repeat with remaining pieces.
Fry the chicken until golden brown on both sides, turning once. This should only take a few minutes.
Place the fried chicken on a paper bag lined plate or tray to drain.
In a small bowl, mix together the Ranch dressing and Gochujang Sriracha. Adjust heat level to your personal taste.
Slice the Hawaiian rolls in half and toast with the butter, cut side down in an iron skillet, until golden.
Spread the Gochujang Sriracha Ranch on the Hawaiian rolls, top with dill pickle rounds and then a piece of the spicy fried chicken.
Home cook, Mom, wife, and crafty creative, Mandy is from California and has traveled the world and lived in lots of places. She has fallen in love with Dallas, TX and calls it home.