Save to Pinterest The first time I made these sandwiches, my kitchen smelled like a street food stall in Bangkok meets an American dive bar. The red curry paste in the buttermilk marinade was a happy accident after I'd run out of my usual go-to seasonings, and honestly, I've never looked back. That fusion of Thai aromatics with classic Southern fried chicken technique creates something entirely new and crave-worthy. My roommate walked in mid-fry and literally said, "What IS that magic?"
Last summer, I served these at a rooftop gathering and watched them disappear in under ten minutes. My friend Sarah, who claims she hates fried chicken, went back for seconds and asked for the recipe before she even finished eating. There is something about the combination of textures and flavors that makes people instinctively reach for another bite.
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Ingredients
- Boneless chicken breasts: Pound them slightly to even thickness so they fry uniformly and stay juicy
- Buttermilk: The acid tenderizes the meat while the tang complements the curry paste beautifully
- Fish sauce: Do not skip this, it provides that essential umami depth that makes the marinade sing
- Red curry paste: This is the secret weapon that elevates everything from standard fried chicken to something special
- All-purpose flour: Gives the crust structure and that satisfying crunch we all want
- Cornstarch: Mixed with flour, it creates an extra crispy coating that stays crunchy longer
- Sriracha: Adjust to your heat tolerance but do not go too mild or you will miss the point
- Fresh lime juice: Brightens the mayo and balances all the rich fried elements
- Brioche buns: Their slight sweetness and soft texture are perfect for holding up to hearty fried chicken
- Shredded cabbage: Use green or purple cabbage for that essential fresh crunch
- Pickled carrots: Quick pickle your own or buy them, they add necessary acid and texture
- Fresh cilantro: Toss it on generously for that herbal finish that ties everything together
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Instructions
- Marinate the chicken:
- Whisk buttermilk, fish sauce, red curry paste, garlic powder, and onion powder in a large bowl until smooth. Submerge the chicken breasts completely, cover, and refrigerate for at least 2 hours or overnight if you can plan ahead.
- Prepare the dredge:
- Combine flour, cornstarch, salt, and pepper in a shallow dish. Have this ready next to your frying station so you can work quickly once the oil is hot.
- Heat your frying oil:
- Pour about 2 inches of vegetable oil into a deep pan or Dutch oven. Bring it to 350°F and use a thermometer if you have one, or test with a wooden chopstick to see if bubbles form steadily around it.
- Coat the chicken:
- Lift each breast from the marinade, let excess drip off briefly, then press firmly into the flour mixture. Shake gently to remove loose flour and set aside on a rack while you coat the remaining pieces.
- Fry to golden perfection:
- Carefully lower chicken into the hot oil, working in batches to avoid crowding. Fry 6 to 8 minutes per side until deep golden and the internal temperature reaches 165°F. Drain on paper towels.
- Make the spicy mayo:
- Whisk mayonnaise, sriracha, and lime juice in a small bowl until smooth. Taste and add more sriracha if you like it fiery.
- Toast your buns:
- Lightly butter and toast the cut sides of your brioche buns until they have some color. This prevents them from getting soggy too quickly.
- Assemble like a pro:
- Spread spicy mayo on both bun halves, then layer on the fried chicken, a generous handful of cabbage, pickled carrots, and fresh cilantro. Top and press gently.
- Serve immediately:
- These are best enjoyed hot and crispy, right after assembly while the contrast between the hot chicken and cool vegetables is at its peak.
Save to Pinterest My mother tried these and texted me at midnight that same night saying she was craving another one. That is when I knew this recipe had moved from experimental to essential in my household.
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Making It Your Own
Once you have the basic technique down, play around with the marinade components. I have swapped red curry paste for green curry when I wanted something brighter and more herbaceous. The fish sauce is non-negotiable for depth, but you could experiment with adding a splash of coconut milk to the marinade for extra richness.
The Perfect Sides
These sandwiches are substantial enough to stand alone, but a cold cucumber salad with rice vinegar makes an ideal partner. Something crisp and refreshing helps cut through the fried elements. I have also served them with sweet potato fries or even a simple green salad dressed with lime vinaigrette.
Timing Like A Pro
The biggest mistake is having everything ready except the chicken, which means your buns get cold and your vegetables wilt. Have your mayo made, your vegetables prepped, and your buns toasted before you even start frying. Then you can assemble and serve immediately.
- Set up your assembly line in order, mayo to cabbage to carrots to cilantro
- Keep fried chicken in a 200°F oven if you are frying in large batches
- Toast buns during the last few minutes of frying so they are warm when you assemble
Save to Pinterest There is something deeply satisfying about biting into a sandwich that hits every texture and flavor note. I hope these become a regular rotation in your kitchen too.
Recipe Questions & Answers
- → How long should I marinate the chicken?
Marinate the chicken for at least 2 hours in the refrigerator. For the most flavorful and tender results, marinate overnight. The buttermilk and red curry paste work together to infuse the meat with Thai flavors while keeping it juicy.
- → What oil temperature is best for frying?
Heat your vegetable oil to 350°F (175°C) for optimal frying. This temperature ensures the chicken cooks through completely while developing a golden, crispy exterior without burning or becoming greasy.
- → Can I make this spicy mayo milder?
Absolutely. Start with 1 teaspoon of sriracha instead of a full tablespoon, then taste and adjust. The lime juice balances the heat nicely, so you can create a customized spice level that suits your preference.
- → What can I substitute for brioche buns?
Potato buns, sesame seed buns, or even toasted ciabatta work well. For a lighter option, try lettuce wraps. Just ensure whatever you choose can hold up to the juicy chicken and toppings without falling apart.
- → How do I know when the chicken is fully cooked?
The internal temperature should reach 165°F (74°C) when measured with a meat thermometer. Visually, the coating should be golden brown and the chicken should feel firm when pressed. If cutting into a piece, the juices should run clear.
- → Can I bake instead of fry the chicken?
Yes, though the texture will differ. Bake at 400°F for 20-25 minutes, flipping halfway through. For extra crispiness, finish under the broiler for 2-3 minutes. The result won't be as crunchy as fried, but still delicious.
