Ingredients
- 4 Chicken thighs, boneless and skinless
- 1 cup Iceberg lettuce, shredded
- ½ cup Dill pickle chips
- 4 Brioche burger buns
- Smoke frying mix:
- 2 Eggs
- 2/3 cup Evaporated Milk
- 2 Tbsp Baking Powder
- 2 Tbsp Paprika
- 1 tsp Pepper
- 1 tsp Salt
- 1 tsp Seasoned Salt
- 1 ½ cup All-Purpose Flour
- Spiced Chili Oil:
- 2 Tbsp Cayenne Powder
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 1 tsp Paprika
- 1 Tbsp Brown Sugar
- 1/2 cup Olive Oil
Preparation
- Place the cayenne powder, garlic powder, onion powder, paprika and brown sugar into a heat-proof bowl, then add ½ cup of olive oil. Stir to mix well and set aside.
- Beat egg in small bowl. Add evaporated milk and stir thoroughly.
- Mix flour, paprika, baking powder, salts, and pepper in an aluminum pan.
- Trim any extra fat or silver skin from the chicken thighs. Dip chicken pieces in flour, then egg/milk mixture and then roll in flour mix.
- Set the Memphis grill to 375F and use fruitwood pellets. Cook the chicken for 15 minutes, turn the chicken pieces over, and cook for 15 more minutes or until done. Place the oil in the grill and heat up. When ready, remove the chicken thighs and spicy chili oil from the grill.
- Brush the chicken pieces with the spiced oil. Pile shredded lettuce on the bottom of the bun, add one piece of the spicy chicken then top with a generous serving of pickle chips. Serve immediately.
Leave Your Review
Have you made this recipe? Leave your review and share your feedback below!
Your Rating:
Thank your for your review!
Review ratings are recalculated once every few hours - check back shortly to see the new recipe rating!