Fried Chicken Sandwich with Honey Sriracha Mayo

Directions:

1. Lay chicken thighs on a chopping board and place cling wrap over top. Pound with a rolling pin or mallet. You want them fairly thin, but not so thin they start breaking apart. The main goal is to achieve even thickness across the thigh.
2. In a medium sized mixing bowl combine milk with salt, paprika, onion powder, garlic powder, and pepper. Add in chicken thighs and ensure they’re all evenly coated. Cover with cling wrap then marinate for 30 minutes to an hour.
3. In a shallow dish or bowl, combine flour with paprika, baking powder, salt, oregano, onion powder, garlic powder and black pepper. One by one dredge the thighs through the flour, making sure you completely coat each time. Place to one side.
4. In a large pot or deep pan, heat up 3-4 cups of oil to 356F. Place in 1 thigh and fry for 3-4mins each side, or until deep golden and crunchy. The internal temp of the chicken should reach 165F (it will continue cooking slightly as it rests). Carefully remove and rest on a wire rack with paper towels underneath (don’t place directly on paper towel or they’ll lose crispiness). Repeat for all four chicken thighs.
5. In a small pot whip up your honey sriracha mayo, then stack the sandwiches in the following order – Bottom bun, lettuce, chicken, pickles, top bun (spread with mayo). Enjoy!