Buttermilk Fried Crispy Chicken Sandwich

Ingredients

• 2 lb boneless, skinless chicken thighs
• 1 cup buttermilk (For the wet batter)
• salt (For the wet batter; to taste)
• 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 cups all-purpose flour (For the dry batter)
• 0.333 cup cornstarch (For the dry batter)
• 1 tsp baking soda (For the dry batter)
• salt (For the dry batter; to taste)
• 1 tbsp garlic powder (For the dry batter)
• 1 tsp paprika powder (For the dry batter)
• 0.5 cup cabbage (Thinly sliced)
• 0.5 cup carrots (Shredded)
• 0.5 cup red onion (Shredded)
• 0.5 cup green onion (Chopped)
• 3.5 tbsp mayonnaise (For the coleslaw; source gives 3–4 tbsp)
• 1 tbsp Dijon mustard (For the coleslaw)
• 1 tsp lemon juice (For the coleslaw)
• salt (For the coleslaw; to taste)
• 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 (For the sauce; to taste)
• 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)
• oil (About 1/2 inch in the skillet for frying)

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.

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

   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. Refrigerate until ready to use.

5. 5

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

6. 6

   Dredge the chicken. Remove the marinated chicken from the wet batter and coat it in the dry batter.

7. 7

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

8. 8

   Add the coated chicken to the hot oil and fry for 5–6 minutes per side, or until cooked through.

9. 9

   Transfer the fried chicken to a wire rack.

10. 10

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

Notes

The source does not specify the frying oil type, the skillet size, or an internal temperature for doneness. Ensure the chicken is cooked through before serving. The source says to refrigerate the coleslaw and sauce until ready to use.

Nutrition per serving

• main
• sandwich
• fried
• crispy chicken
• American
• spicy
• make-ahead
• comfort food