The Ultimate Blueberry Fried Chicken Sandwich Recipe
Ingredients:
For the Brined Chicken:
- 2 boneless chicken thighs
- 1/2 cup buttermilk
- 1/2 cup blueberry juice
- 1 tsp salt
- 1 tsp black pepper
For the Blueberry Hot Sauce:
- 1 cup fresh blueberries
- 1/2 cup white vinegar
- 1/4 cup honey
- 3 fresh jalapeños, deseeded and chopped
- Salt to taste
For the Chicken Coating:
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp smoked paprika
- 1 tsp black pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
For the Blueberry Jam:
- 1 cup fresh blueberries
- 1/2 cup granulated sugar
- 1 tbsp fresh lemon juice
- Zest of half a lemon
For the Blueberry Aioli:
- 1/2 cup fresh blueberries
- 1/2 cup mayonnaise
- 1 garlic clove, minced
- 1 tbsp lemon juice
- Salt and black pepper to taste
Additional Ingredients for Assembly:
- Fresh jalapeños, deseeded and finely sliced
- Smoked gouda cheese, sliced
Instructions:
Brined Chicken:
- In a bowl, combine the buttermilk, blueberry juice, salt, and pepper. Add the chicken thighs and make sure they are fully submerged. Cover and refrigerate for at least 1 hour or overnight.
Blueberry Hot Sauce:
- Combine the blueberries, vinegar, honey, and jalapeños in a saucepan. Bring to a boil, then reduce heat and simmer for about 10 minutes or until the blueberries are soft.
- Blend the mixture until smooth, strain it to remove the seeds, and season with salt. Let it cool.
Chicken Coating:
- In a shallow dish, combine the flour, cornstarch, smoked paprika, black pepper, cayenne pepper, and salt. Set aside.
Blueberry Jam: 5. In a saucepan, combine the blueberries, sugar, lemon juice, and lemon zest. Cook over medium heat, stirring frequently until the sugar is dissolved.
- Reduce the heat to low and simmer until the mixture thickens and becomes syrupy. This will take about 20 minutes. Let it cool.
Blueberry Aioli: 7. Blend the blueberries, mayonnaise, garlic, and lemon juice until smooth. Season with salt and pepper. Refrigerate until needed.
Assembly:
- Preheat your deep fryer or a deep pan with oil to 375°F (190°C).
- Remove the chicken from the brine and pat dry. Dredge each piece in the flour-cornstarch mixture, making sure they are fully coated.
- Fry the chicken until golden brown and cooked through. This will take about 5-7 minutes. Drain on a wire rack.
- Brush the fried chicken with the blueberry hot sauce.
- Immediately place a slice of smoked gouda cheese on the hot chicken. If needed, use a kitchen blowtorch or a broiler in the oven to fully melt the cheese.
- To build the sandwich, slice a brioche bun in half. Spread a generous amount of blueberry aioli on the bottom half, then add a layer of fresh sliced jalapeños. Place the chicken (with the melted cheese on top) on top of the jalapeños. Spoon a dollop of blueberry jam over the chicken, then close the sandwich with the top half of the bun.
- Repeat with the remaining buns and chicken.