Crispy Buttermilk Chicken Sandwich with Spicy Mayo

1.In a large bowl, combine the buttermilk, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.

2.In a separate bowl, mix together the flour, cornmeal, and baking powder. Set aside.

3.Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).

4.Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing firmly to ensure a good coating. Shake off any excess flour.

5.Carefully place the coated chicken thighs in the hot oil, frying in batches if necessary to avoid overcrowding. Fry for about 5-7 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

6.Once cooked, transfer the chicken to a wire rack lined with paper towels to drain excess oil.

7.In a small bowl, mix together the mayonnaise, sriracha sauce, and lemon juice to create the spicy mayo.

8.To assemble the sandwiches, spread a generous amount of spicy mayo on the bottom half of each brioche bun. Add a piece of crispy chicken, followed by shredded lettuce and a slice of tomato. Top with the other half of the bun.

9.Serve immediately and enjoy your crispy buttermilk chicken sandwich with spicy mayo!