Ingredients:

  • 1 lb (450 g) boneless, skinless chicken thighs
  • 1 cup (125 g) all-purpose flour
  • 1/2 cup (125 g) buttermilk
  • 1 large egg
  • 1 tsp (5 g) garlic powder
  • 1 tsp (5 g) onion powder
  • 1/2 tsp (2 g) cayenne pepper
  • Salt and pepper, to taste
  • Vegetable oil, for frying
  • 1/2 cup (120 g) mayonnaise
  • 1/4 cup (60 g) kimchi, finely chopped
  • 1 tsp (5 g) sesame oil
  • 1 tsp (5 g) lime juice
  • 4 ciabatta rolls
  • Fresh lettuce leaves
  • Sliced cucumbers or pickled vegetables (optional)

Instructions:

  1. Season chicken thighs with salt and pepper. Let rest for 10 minutes.
  2. In a shallow dish, whisk together flour, garlic powder, onion powder, cayenne, salt, and pepper. In another bowl, combine buttermilk and egg.
  3. Dip chicken in the buttermilk mixture, then dredge in flour, ensuring an even coating. Let sit for 10 minutes.
  4. Heat vegetable oil in a frying pan to 350°F (175°C).
  5. Fry chicken for 5-7 minutes on each side, until golden brown and internal temperature reaches 165°F (74°C). Drain on paper towels.
  6. In a bowl, mix mayonnaise, chopped kimchi, sesame oil, lime juice, and salt until smooth.
  7. Slice ciabatta rolls. Spread kimchi mayo on both sides. Add fried chicken and lettuce. Optionally top with sliced cucumbers.
  8. Serve immediately while warm and crispy.