Buttermilk Fried Crispy Chicken Sandwich

Ingredients

• 2 lb boneless, skinless chicken thighs
• 1 cup buttermilk (For the wet batter)
• salt (To taste; for the wet batter)
• 1 tsp paprika powder (For the wet batter)
• 0.333 cup hot sauce (For the wet batter)
• 1 tbsp garlic powder (For the wet batter)
• 1 tsp black pepper (For the wet batter)
• 2 cup all-purpose flour (For the dry batter)
• 0.333 cup cornstarch (For the dry batter)
• 1 tsp baking soda (For the dry batter)
• salt (To taste; for the dry batter)
• 1 tbsp garlic powder (For the dry batter)
• 1 tsp paprika powder (For the dry batter)
• oil (About 1/2 inch in the skillet, for frying)
• 0.5 cup cabbage (Thinly sliced; for the coleslaw)
• 0.5 cup carrots (Shredded; for the coleslaw)
• 0.5 cup red onion (Shredded; for the coleslaw)
• 0.5 cup green onion (Chopped; for the coleslaw)
• 3 tbsp mayonnaise (For the coleslaw)
• 1 tbsp Dijon mustard (For the coleslaw)
• 1 tsp lemon juice (For the coleslaw)
• salt (To taste; for the coleslaw)
• 1 tsp garlic powder (For the coleslaw)
• 1 tsp black pepper (For the coleslaw)
• 0.5 cup mayonnaise (For the sauce)
• 1 tbsp Dijon mustard (For the sauce)
• 1 tbsp hot sauce (For the sauce; adjust to taste)
• 0.25 cup buttermilk (For the sauce)
• salt (To taste; for the sauce)
• 1 tbsp garlic powder (For the sauce)
• 1 tsp paprika powder (For the sauce)
• 1 tsp black pepper (For the sauce)
• 8 brioche buns (For assembly)
• 8 cheddar cheese slices (For assembly)
• 0.5 cup pickles (For assembly)

Steps

1. 1

   Prepare the wet batter. In a large bowl, whisk together the buttermilk, salt, paprika powder, hot sauce, garlic powder, and black pepper until combined.

2. 2

   Prepare the dry batter. In a separate bowl, mix together the all-purpose flour, cornstarch, baking soda, salt, garlic powder, and paprika powder.

3. 3

   Marinate the chicken. Add the chicken thighs to the wet batter and mix well so they are coated. Cover and refrigerate for at least 2 hours or overnight.

4. 4

   Dredge the chicken. Remove the chicken thighs from the wet batter and coat them in the dry batter.

5. 5

   Heat about 1/2 inch of oil in a skillet over medium-high heat.

6. 6

   Fry the coated chicken for 5–6 minutes per side, or until cooked through.

7. 7

   Transfer the fried chicken to a wire rack.

8. 8

   Prepare the coleslaw. In a bowl, mix together the cabbage, carrots, red onion, green onion, mayonnaise, Dijon mustard, lemon juice, salt, garlic powder, and black pepper.

9. 9

   Refrigerate the coleslaw until ready to use.

10. 10

    Prepare the sauce. In a bowl, whisk together the mayonnaise, Dijon mustard, hot sauce, buttermilk, salt, garlic powder, paprika powder, and black pepper.

11. 11

    Refrigerate the sauce until ready to use.

12. 12

    Assemble the sandwiches with the brioche buns, fried chicken, cheddar cheese slices, pickles, coleslaw, and sauce, then serve.

Notes

The source specifies frying in about 1/2 inch of oil over medium-high heat and cooking the chicken 5–6 minutes per side until cooked through, but does not provide an internal temperature. The source does not specify whether the buns should be toasted or exactly how the sandwich components should be layered.

Nutrition per serving

• main
• sandwich
• fried
• chicken
• American
• spicy
• make-ahead
• family-style