Fowlmouth Fried Chicken Sandwich Recipe
buttermilk breaded chicken breast tossed in nashville hot oil, bread n butter pickles, and red cabbage slaw.
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Ingredients
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Chicken
Nashville Hot Oil
Slaw
Assembly
Method
Preparing the Chicken
- 1
Marinate the Chicken
In a bowl, combine buttermilk, salt, and pepper. Add chicken breasts, ensuring they're fully submerged. Cover and refrigerate for at least 2 hours or overnight.
- 2
Coat the Chicken
In a shallow dish, mix flour, cayenne pepper, salt, and black pepper. Remove chicken from buttermilk, allowing excess to drip off, then dredge in the flour mixture.
- 3
Fry the Chicken
In a large skillet, heat vegetable oil over medium-high heat. Fry the chicken breasts for 7-8 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
Making Nashville Hot Oil
- 4
Prepare Hot Oil
In a small saucepan, heat 1 cup of vegetable oil over medium heat. Stir in cayenne pepper, paprika, brown sugar, garlic powder, onion powder, and salt. Mix well and let the oil simmer for a few minutes.
- 5
Coat the Fried Chicken
Brush the hot oil over the fried chicken, making sure to coat it evenly.
Making the Slaw
- 6
Prepare the Slaw
In a large bowl, combine shredded red cabbage, grated carrot, mayonnaise, apple cider vinegar, salt, and pepper. Toss until well mixed.
Assembly
- 7
Assemble the Sandwich
On each burger bun, layer the hot chicken, a generous scoop of slaw, and top with bread and butter pickles. Close the sandwich and serve immediately.