Crispy Buttermilk Fried Chicken Sandwiches with Spicy Slaw

Crispy Buttermilk Fried Chicken Sandwiches with Spicy Slaw ingredients

• 4 medium boneless, skinless chicken thighs
• 1.5 cups buttermilk
• 1 tbsp hot sauce (e.g., Tabasco or Frank's)
• 1 tsp salt
• 0.5 tsp black pepper
• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1 tsp salt
• 0.5 tsp black pepper
• 4 cups green cabbage, finely shredded
• 1 medium carrot, grated
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp hot sauce
• 1 tsp granulated sugar
• 0.5 tsp salt
• 0.25 tsp black pepper
• 4 brioche buns
• 12 pickle chips
• 4 cups vegetable oil for frying

How to make Crispy Buttermilk Fried Chicken Sandwiches with Spicy Slaw

1. Prepare the chicken marinade: Place the 4 boneless, skinless chicken thighs in a shallow dish or resealable bag. Pour 1.5 cups of buttermilk and 1 tbsp hot sauce over the chicken, adding 1 tsp salt and 0.5 tsp black pepper. Ensure the chicken is fully submerged, then refrigerate for at least 4 hours, or preferably overnight.
2. Make the spicy slaw: In a large bowl, combine 4 cups finely shredded green cabbage and 1 medium grated carrot. In a separate small bowl, whisk together 0.5 cup mayonnaise, 0.25 cup sour cream, 2 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp hot sauce, 1 tsp granulated sugar, 0.5 tsp salt, and 0.25 tsp black pepper until smooth. Pour the dressing over the cabbage mixture and toss to combine; cover and refrigerate until serving.
3. Prepare the breading station: In a large, shallow dish, whisk together 2 cups all-purpose flour, 0.25 cup cornstarch, 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne pepper, 1 tsp salt, and 0.5 tsp black pepper until well combined.
4. Remove the marinated chicken from the refrigerator. Lift each chicken thigh from the buttermilk, allowing excess liquid to drip off for a few seconds.
5. Dredge each chicken thigh completely in the flour mixture, pressing firmly to ensure the breading adheres well. Place the breaded chicken on a wire rack set over a baking sheet and let it rest for 10-15 minutes; this helps the coating stick during frying.
6. Heat 4 cups of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature accurately.
7. Carefully lower 2 chicken thighs into the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes per side, turning once, until the chicken is golden brown, crispy, and cooked through, reaching an internal temperature of 165°F (74°C).
8. Using tongs, transfer the fried chicken to a clean wire rack set over a baking sheet to drain any excess oil. Immediately sprinkle each piece with a small pinch of salt while hot for enhanced flavor.
9. Repeat the frying process with the remaining chicken thighs, ensuring the oil temperature returns to 350°F (175°C) before adding the next batch.
10. While the last batch of chicken fries, lightly toast the 4 brioche buns in a dry skillet or toaster until golden brown and slightly crisp.
11. To assemble the sandwiches, spread a generous layer of the spicy slaw on the bottom half of each toasted brioche bun. Top with a crispy fried chicken thigh, then arrange 3-4 pickle chips over the chicken.
12. Place the top half of the brioche bun on top and serve immediately with any remaining spicy slaw on the side.

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