Save The aroma of red curry paste hitting hot buttermilk still takes me back to my tiny apartment kitchen where I first experimented with Thai flavors. I'd never thought to combine fish sauce with fried chicken until that rainy Tuesday when I was craving something bolder than the usual southern-style version. My roommate poked her head in, nostrils flaring, and asked what on earth I was making. That first bite—crispy, savory, with that haunting curry undertone—made both of us forget we'd planned to order takeout that night.
Last summer, I made these for a backyard barbecue and watched my friend David—a self-proclaimed fried chicken purist—take his first tentative bite. He went quiet for a full ten seconds, then immediately asked for the recipe. Something about that Thai-American fusion just works, turning an ordinary sandwich into conversation food.
Ingredients
- 4 boneless skinless chicken breasts: Buttermilk makes them tender while the red curry paste infuses every fiber with flavor
- 1 cup buttermilk: The acidity breaks down proteins for that melt-in-your-mouth texture
- 2 tablespoons fish sauce: Dont skip this—it adds that essential umami depth you cant get anywhere else
- 2 tablespoons red curry paste: The backbone of the whole dish, bringing heat and aromatic complexity
- 1 cup all-purpose flour mixed with ½ cup cornstarch: Cornstarch is the secret to that shatteringly crispy exterior
- Vegetable oil for frying: Needs to maintain 350°F for perfect golden results
- ½ cup mayonnaise, 1 tablespoon sriracha, 1 tablespoon lime juice: This simple sauce balances the richness with acid and heat
- 4 brioche buns: Their slight sweetness complements the spicy chicken beautifully
- Shredded cabbage, pickled carrots, fresh cilantro: These bring crunch and freshness to cut through the fried elements
Instructions
- Marinate the chicken:
- Whisk buttermilk with fish sauce, red curry paste, garlic and onion powder until smooth, then submerge the chicken breasts. Let them soak up those flavors for at least two hours—overnight is even better if you can plan ahead.
- Prepare your dredging station:
- Mix flour with cornstarch, salt and pepper in a shallow dish where you can easily press each piece into the mixture.
- Get your oil ready:
- Heat about two inches of vegetable oil in a heavy pan until it reaches 350°F—a thermometer really helps here, though you can test with a wooden chopstick looking for steady bubbles.
- Coat the chicken:
- Let excess buttermilk drip off each breast, then press firmly into the flour mixture until completely covered. You want that coating to really adhere.
- Fry to perfection:
- Cook in batches for 6 to 8 minutes per side until golden brown and the internal temperature hits 165°F. Transfer to paper towels to drain.
- Make the spicy mayo:
- Whisk together mayonnaise, sriracha and lime juice until smooth. Taste and adjust the heat level.
- Toast your buns:
- A quick toast in a dry pan adds structure and keeps the bottom bun from getting soggy.
- Assemble:
- Spread spicy mayo on both bun halves, then stack with crispy chicken, cabbage, pickled carrots and fresh cilantro. Press down gently and serve while that crust is still audibly crunchy.
Save These sandwiches have become my go-to for feeding a crowd. Something about passing out those loaded buns, watching peoples eyes widen at that first crunch, makes any gathering feel like a celebration.
Make It Your Own
Once you have the basic technique down, the variations are endless. I've added thinly sliced jalapeños for friends who need extra heat, and swapped in quick-pickled radishes when I ran out of carrots.
Balance Is Everything
The cabbage and pickled vegetables are not optional garnish here—they're essential. That crunch and acid cut through the rich fried chicken and creamy mayo, making each bite crave-worthy instead of overwhelming.
Planning Ahead
You can marinate the chicken up to 24 hours in advance, and the spicy mayo keeps well in the refrigerator for several days. I often prep the vegetables the morning before a party to keep assembly stress-free.
- Set up a toppings bar and let guests build their own
- Keep fried chicken on a wire rack over a baking sheet in a 200°F oven
- Never crowd the pan—fry in batches for the crispiest results
Save There's something deeply satisfying about making fried chicken at home, especially when it carries these bold Thai flavors. The kitchen might smell like curry for days, but trust me, that's not a bad thing.
Kitchen Q&A
- → Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs work beautifully and often stay juicier. Adjust cooking time to 8-10 minutes per side depending on thickness.
- → What if I don't have fish sauce?
Soy sauce makes a decent substitute, though it lacks the depth. Omitting it entirely still yields flavorful results thanks to the curry paste.
- → How do I make pickled carrots quickly?
Thinly slice carrots and submerge in equal parts vinegar and water with a pinch of salt and sugar. Let sit for 30 minutes minimum.
- → Can I bake instead of fry?
You can bake at 425°F for 20-25 minutes, flipping halfway. Spray with oil for better crisping, though texture won't match deep frying.
- → How long does the chicken keep?
Fried chicken stores well in the refrigerator for 3-4 days. Re-crisp in a 375°F oven for 10 minutes before assembling sandwiches.
- → What other toppings work well?
Thinly sliced cucumber, fresh mint, Thai basil, or pickled daikon all complement the flavors beautifully.