A delicious crispy buffalo chicken sandwich featuring double-fried chicken breasts marinated in buttermilk and buffalo sauce, served on a brioche bun with aioli and pickles.
1: Pound the chicken breasts to flatten to an inch thick.
2: For the marinade, mix buttermilk, pickle juice, and hot buffalo sauce.
3: Place chicken breasts in the marinade and cover for at least 30 minutes or overnight.
4: Preheat neutral oil to 325°F.
5: Mix potato starch with a tablespoon of the marinade and seasoning until clumps appear.
6: Coat chicken breasts fully in the flour to ensure no chicken is exposed.
7: Fry the chicken in the oil at 325°F until golden brown (about 6 minutes), then place on a drying rack.
8: Increase oil temperature to 375°F for a second fry for about 2 minutes or until crispy.
9: Brush more buffalo sauce on the chicken after removing from oil.
10: Make the aioli sauce by combining avocado mayo, lemon, garlic, salt, and pepper.
11: Toast the brioche buns and assemble by adding aioli sauce, pickles, and crispy hot buffalo chicken.
