IE 11 is not supported. For an optimal experience visit our site on another browser.

Isaac Toups' Fried Chicken and Brie Sandwich

COOK TIME
10 mins
PREP TIME
20 mins
SERVINGS
6
RATE THIS RECIPE
(0)
Isaac Toups' Fried Chicken and Brie Sandwich with Tabasco Butter Sauce
Denny Culbert
COOK TIME
10 mins
PREP TIME
20 mins
SERVINGS
6
RATE THIS RECIPE
(0)

Ingredients

Marinade
  • 1 quart buttermilk
  • 1/4 cup hot sauce, preferably Tabasco
  • 1/4 cup smoked paprika
  • 2 tablespoons salt
  • 2 pounds boneless, skinless chicken thighs (about 6)
Chicken Fry Mix
  • 1 quart all-purpose flour
  • 1 quart corn starch
  • 3/4 cup smoked paprika
  • 1 tablespoon freshly ground black pepper
  • 1/4 cup popcorn salt
Hot Sauce Butter
  • 1 tablespoon hot sauce, preferably Tabasco
  • 3 ounces unsalted butter, at room temperature
  • 2 teaspoons honey
Sandwich
  • Oil, for frying
  • 12 slices Brie, about 1 ounce each, no longer than the length of the bun
  • 6 potato buns, lightly toasted
  • Sliced pickles

Chef notes

I love this dish! It's one of the best chicken sandwiches out there. It's simple, it's rich and a crowd-pleaser.

Technique tip: Use a probe-style thermometer to ensure proper cooking temperature.

Swap option: Swap chicken for pork chops or turkey cutlets.

Preparation

For the marinade:

Mix all ingredients with a whisk. Add chicken and marinate for at least 1 hour. Can be done up to 1 day ahead.

For the chicken fry mix:

Mix all ingredients well.

For the hot sauce butter:

Combine all ingredients in a cold saucepan and heat on low, stirring constantly, until all butter is emulsified. Remove from heat.

For the sandwich:

1.

Fill up your fryer or Dutch oven with enough oil in it to float the chicken, 2-3 inches deep. Heat to 350°F.

2.

Remove chicken from marinade and dredge in chicken fry mix. Leave chicken in mix for 1 minute, shake off excess flour and fry chicken in two separate batches for 5-6 minutes, flipping once. Final temperature of chicken should be 165°F.

3.

Place chicken on a wire rack to cool and top with Brie to melt.

4.

Place chicken on bottom bun, top with 1 ounce of hot sauce butter and pickles.