Fried Chicken and Egg Sandwich

In a medium bowl, combine the buttermilk and 2 to 3 teaspoons (10 to 15 mL) of Sriracha. Add the chicken thighs; stir to coat well and submerge them in the buttermilk marinade. Cover the bowl and refrigerate for 4 to 5 hours.

Shortly before you plan to cook the chicken, cook the bacon strips in a frying pan until crisp. Remove the bacon and place on a paper towel-lined plate to drain; cover the plate to keep the bacon warm.

In a small bowl, stir together the mayonnaise, 1 tsp (5 mL) Sriracha sauce, and ½ tsp (2.5 mL) lime juice. Set mixture aside.

In a medium bowl, make guacamole: combine the avocados, the remaining 1 tsp (5 mL) lime juice, tomato, onion, cilantro, chopped garlic, and ¼ tsp (1.25 mL) each salt and black pepper. The mixture should be somewhat chunky. Set aside.

In a shallow bowl or on a large plate, combine the flour, the remaining ½ tsp (2.5 mL) each salt and black pepper, garlic powder, and paprika. Working with one chicken thigh at a time, use tongs to remove a thigh from the buttermilk marinade, letting any excess marinade drip back into the bowl. Place the thigh in the flour mixture turning it over several times until completely covered. Dip the thigh back into the buttermilk and then back into the flour to give it a double coating. Repeat with the remaining pieces of chicken.

Pour the oil into a large, deep frying pan; it should be about ½ inch (1.25 cm) deep. Heat the oil over medium-high heat to 375°F (190°C).

One at a time, carefully place the chicken thighs in the oil. Fry, turning pieces over occasionally, until browned and cooked through. (The thickest part of the chicken should reach 165°F (75°C) on a meat thermometer.) This should take about 15 minutes but the cooking time will depend on how large the thighs are and how close to 375°F (180°C) you can maintain the temperature of the cooking oil. When the thighs are cooked, remove them from the frying pan and place on a paper towel-lined plate.

In another frying pan, heat a teaspoon or two of oil or butter. Crack the eggs into the pan and cook them sunny side up.

While the eggs are cooking, toast the rolls or buns, then spread guacamole on the bottom halves. Top each with a chicken thigh. Place 2 strips of bacon on top of each piece of chicken. Place the fried eggs on top. Spread the mayo mixture over the inside of the tops of each bun. Place bun tops over each egg.