Spicy Labneh Fried Chicken Sandwich

Prep: 30 mins

Cook: 25 mins

Difficulty: Intermediate

Servings: 6 Servings

Ispend almost all year anticipating the arrival of December because that means it’s time to head to Nigeria and spend some much-needed quality time with my family. While I absolutely cherish the experience of having my very own apartment in Brooklyn, nothing compares to preparing meals for my loved ones and sitting around the table together.

Ingredients

1 cup labneh
1/4 cup hot sauce, such as Cholula
2 1/4 teaspoons kosher salt, divided
2 teaspoons garlic powder, divided
1 teaspoon freshly ground black pepper, divided
6 boneless, skinless chicken thighs (1 1/2 to 2 pounds total)
1 cup all-purpose flour
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
4 cups vegetable oil, such as canola
1 large ripe mango
1 large ripe avocado
6 brioche buns
6 tablespoons chipotle mayonnaise
6 tablespoons mango chutney
1 1/2 cups loosely packed baby arugula (about 1 1/2 ounces)
18 to 24 dill bread-and-butter pickle chips

Instructions

Make the chicken:
Place 1 cup labneh, 1/4 cup hot sauce, 1 1/2 teaspoons of the kosher salt, 1 teaspoon of the garlic powder, and 1/2 teaspoon of the black pepper in a large bowl and whisk to combine. Add 6 boneless, skinless chicken thighs and toss until evenly coated. Cover and let marinate in the refrigerator for at least 2 hours or up to overnight.
Place 1 cup all-purpose flour, the remaining 3/4 teaspoon kosher salt, remaining 1 teaspoon garlic powder, remaining 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, and 1/2 teaspoon cayenne pepper in a shallow bowl or pie plate and whisk to combine.
Bread the chicken one piece at a time: Remove from the labneh mixture and dredge it in the flour mixture, pressing to make it stick and get into all the nooks and crevices. Place on a rimmed baking sheet or large plate in a single layer.
Heat 4 cups vegetable oil in a Dutch oven or large cast-iron skillet (the oil should come 1 inch up the sides) over medium-high heat until 350°F. Meanwhile, peel, pit, and very thinly slice 1 large ripe mango and 1 large avocado for the sandwiches. Fit a wire rack on a baking sheet. Heat the oven to 200ºF.
Fry the chicken 2 to 3 pieces at a time: Place in the hot oil and fry until the chicken is golden-brown and an instant-read thermometer inserted into the thickest part registers at least 165°F, 3 to 5 minutes per side. Transfer the chicken to the rack and keep warm in the oven while you fry the remaining chicken.
Assemble the sandwiches:
When ready to assemble, remove the chicken from the oven and heat the oven to broil. Split 6 brioche buns in half and place cut-side up in a single layer on a baking sheet. Broil until lightly toasted, 1 to 2 minutes.
Spread 1 tablespoon chipotle mayo on the cut side of each bottom bun; top each with 1 fried chicken thigh. Evenly divide 1 1/2 cups baby arugula over the chicken. Top each sandwich with 4 or 5 mango slices, then evenly divide the avocado over the mango. Top each sandwich with 3 to 4 pickle chips. Spread 1 tablespoon mango chutney on the cut side of each top bun and place chutney-side down on top of the pickles to close the sandwiches.