Ingredients:

  • Chicken:
    • 4 boneless, skinless chicken thighs
    • 1 cup pickle juice (for up to 2-hour marinade)
  • Breading:
    • 1 cup Robin Hood gluten-free flour
    • 2 tbsp Rave BBQ Rubs Smokey Buffalo blend (for spice)
  • Egg Mixture:
    • 2 large eggs
    • 1 cup buttermilk
    • 1 tbsp Rave BBQ Rubs Smokey Buffalo blend
  • For Frying:
    • Vegetable oil for deep frying

Sandwich Assembly:

  • Gluten-free buns
  • Dill pickles, sliced
  • Coleslaw (optional)
  • Mayo or preferred sauce

Instructions:

  1. Marinate the Chicken (for up to 2 hours):

    • Place the chicken thighs in a shallow dish and pour pickle juice over them. Cover and marinate in the refrigerator for no more than 2 hours to prevent over-marinating.

  2. Prepare Breading and Egg Mixture:

    • In one bowl, combine the Robin Hood gluten-free flour with 2 tbsp of Smokey Buffalo blend. Mix well.
    • In a separate bowl, whisk together the eggs, buttermilk, and 1 tbsp of the Smokey Buffalo blend for extra flavor.

  3. Bread the Chicken:

    • Remove the chicken thighs from the pickle juice and pat them dry.
    • Dip each piece into the seasoned flour, then into the egg mixture, and back into the flour. Repeat this process to achieve three coats of breading, which will give you a crispy, thick coating.

  4. Deep Fry the Chicken:

    • Heat oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C).
    • Carefully place each chicken thigh in the hot oil and fry until golden brown and cooked through, about 5-7 minutes per side or until the internal temperature reaches 165°F (74°C).

  5. Assemble the Sandwich:

    • Toast the gluten-free buns and spread mayo or sauce on each side.
    • Place the fried chicken thigh on the bottom bun, add sliced pickles, and top with coleslaw if desired.
    • Place the top bun on the sandwich, and serve hot!

Enjoy this perfectly spiced, gluten-free hot chicken sandwich without an overly lengthy marinade!