Fried Chicken Shawarma Sandwich
This Fried Chicken Shawarma Sandwich is tender, juicy, and evenly fried with a mixture of allspice, cumin, paprika, and chili powder. It was worthy of our birthday dinner – so you know it must be good!
Life is better with fried chicken, don’t you think?
Have you ever met someone that doesn’t like fried chicken? It’s like saying you don’t like tacos. Or puppies. Or chocolate cake. Okay, maybe that’s just us, but if we could live off fried chicken without zero consequences we would be a happy girl.
Our birthday is TOMORROW (in case you had forgotten – wink, wink), and we wish we could FedEx a plate of Fried Chicken and Biscuits from our restaurant in Manhattan to celebrate the big 33.
If you haven’t been to Bourbon and Baker nestled in the Flint Hills of Kansas then you are truly missing out. Their buttermilk biscuit topped with fried chicken smothered in cream gravy and honey hot sauce is almost better than a miracle. Don’t tell JC we told you that!
But since we can’t sink our teeth into Bourbon and Baker’s fried chicken, we will just have to make some myself. And we decided to channel our love for chicken shawarma and infuse those flavors into the ultimate fried chicken shawarma sandwich.
Prep 10 minutesCook 20 minutesMakes 4 sandwiches
Ingredients
- 1/4 cup olive oil
- 4 boneless skinless chicken thighs
- 1 egg
- 2 cups buttermilk
- pinch of lemon juice
- 2 cups all-purpose flour
- 2 tsp cumin
- 1 tsp paprika
- 1/2 tsp allspice
- 1/2 tsp chili powder
- salt and pepper to taste
- 4 brioche hamburger buns
- Red onion slices, garnish
- Butter lettuce, garnish
- Tomato slices, garnish
- Greek Yogurt Sauce, garnish
Method
- In a large bowl mix together the buttermilk, egg, lemon juice, and chicken thighs. Let the chicken thighs soak in the buttermilk mixture for at least 15 minutes.
- In another large bowl, combine the all-purpose flour, cumin, paprika, allspice, chili powder, salt and pepper.
- Take the chicken thigh, shake off the excess buttermilk, and dredge it through the flour. Repeat process with remaining three chicken thighs.
- Preheat a skillet to medium-high heat and add the olive oil. Add the chicken thighs and fry on the first side about five minutes. Flip, and continue to cook for another four minutes or until cooked through and golden brown. Remove from skillet and drain the chicken on a paper towel.
- To serve, take a hamburger bun and place the chicken thigh on the bottom. Garnish top of the chicken with red onion, butter lettuce, tomato slices, and greek yogurt sauce. Top with remaining bun and serve.
