let’s make something Naughty
Fried Butter Chicken Sandwich
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Ingredients
Serving size: 4 sandwiches
For the tandoori-marinated chicken
1½ pounds boneless, skinless chicken thighs
Kosher salt
For frying
1½ cups buttermilk
1½ cups all-purpose flour
½ cup cornstarch
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon black pepper
Neutral oil, for frying
For the cucumber herb salad
1 English cucumber, thinly sliced
½ small red onion, very thinly sliced
½ cup roughly chopped parsley
¼ cup roughly chopped mint
2 tablespoons rice vinegar
1 teaspoon sesame oil
1 teaspoon sugar
1 tablespoon black sesame seeds
Pinch of kosher salt
For the sandwiches
8 slices sourdough bread
16 slices low-moisture mozzarella
4 tablespoons salted butter, softened mixed with 2 grated garlic cloves, and 2 tsp Italian seasoning
Instructions
Marinate the chicken: Coat the chicken thighs generously in the tandoori marinade. Cover and refrigerate for at least 2 hours, ideally overnight.
Make the salad: Toss the cucumber, red onion, parsley, mint, rice vinegar, sesame oil, sugar, black sesame seeds, and a pinch of salt. Set aside while you make the chicken.
Prep the breading: Pour the buttermilk into a shallow bowl. In a second shallow bowl, mix the flour, cornstarch, salt, garlic powder, paprika, and black pepper.
Fry the chicken: Heat 1½ to 2 inches of oil in a heavy skillet to 350°F. Remove excess marinade from the chicken, dip each thigh in buttermilk, then dredge thoroughly in the flour mixture. Fry for 5 to 7 minutes per side, until deeply golden, crisp, and cooked through to 165°F. Transfer to a wire rack and season lightly with salt.
Sauce it: Warm the Butter Masala simmer sauce in a skillet over medium-low heat.
Make the garlic bread grilled cheese: Spread your garlic powder on one side of each slice of sourdough. Toast butter-side down in a skillet over medium heat until golden. Flip, add mozzarella to four slices, and cover for 1 to 2 minutes until melted.
Assemble: Place a spoonful of your simmer sauce on the bottom slice then add your fried chicken thigh on top. Spoon more sauce over the top of your fried chicken. Spoon over the cucumber herb salad, close with the remaining garlic toast, and serve immediately.
This fried butter chicken sandwich brings all the best parts of Indian takeout into one very messy, very worth-it bite. Crispy tandoori-marinated chicken gets tossed in buttery masala sauce, layered with melty mozzarella, and topped with a bright cucumber-herb salad on garlicky toasted sourdough.
sandwiches, indian, main
