Spicy Lime Mayo Fried Chicken Sandwich

1.Prepare the chicken: Trim any excess fat from the chicken thighs. In a medium bowl, combine buttermilk, smoked paprika, garlic powder, onion powder, cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor and tenderness.

2.Make the spicy lime mayo: In a small bowl, whisk together mayonnaise, sriracha sauce, lime zest, lime juice, honey, and a pinch of salt until smooth. Adjust seasoning to taste. Cover and refrigerate until ready to use.

3.Prepare the dredging mixture: In a shallow dish, combine flour, cornstarch, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.

4.Heat oil in a deep skillet or heavy-bottomed pot to 350°F (175°C). Use a thermometer to maintain temperature for even frying.

5.Remove chicken from buttermilk marinade, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing gently to adhere a thick coating. Set aside on a wire rack for 5 minutes to help the coating set.

6.Carefully lower the chicken into the hot oil. Fry for 6-8 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F/74°C). Do not overcrowd the pan; fry in batches if necessary.

7.Transfer fried chicken to a paper towel-lined plate to drain excess oil.

8.Toast the brioche buns lightly on a dry skillet or in a toaster until golden and slightly crisp.

9.Assemble the sandwich: Spread a generous layer of spicy lime mayo on both the top and bottom buns. Place a leaf of romaine lettuce on the bottom bun, followed by the fried chicken, then a slice of tomato. Top with the other bun.

10.Serve immediately while the chicken is hot and crispy, accompanied by your choice of side such as fries or a fresh salad.