Fried Chicken Sandwich Recipe

Fried Chicken Sandwich

1. 1

   Prepare the Chicken

   In a large bowl, combine the buttermilk, salt, black pepper, garlic powder, onion powder, and paprika. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.

2. 2

   Make the Slaw

   In another bowl, mix together the shredded red cabbage, grated carrot, apple cider vinegar, sugar, and a pinch of salt. Toss well to combine, then set aside to marinate for at least 30 minutes.

3. 3

   Prepare the Garlic Aioli

   In a small bowl, combine the mayonnaise with minced garlic. Mix well and season with salt to taste. Set aside.

4. 4

   Dredge the Chicken

   In a shallow dish, combine the all-purpose flour and cornstarch. Remove each chicken thigh from the buttermilk mixture, allowing excess to drip off, and dredge in the flour mixture until well coated. Shake off any excess flour.

5. 5

   Fry the Chicken

   In a large pot or deep skillet, heat the oil over medium-high heat until it reaches 350°F (175°C). Carefully add the dredged chicken thighs and fry until golden brown and cooked through, about 6-8 minutes per side. Use a thermometer to ensure an internal temperature of 165°F (75°C). Remove and drain on paper towels.

6. 6

   Toast the Buns

   While the chicken is frying, toast the brioche buns in a skillet until golden brown. This should take about 1-2 minutes on each side.

7. 7

   Assemble the Sandwich

   Spread a generous amount of garlic aioli on the bottom half of each toasted brioche bun. Place a fried chicken thigh on top, followed by a portion of the marinated slaw and a layer of dill pickle slices. Top with the other half of the bun.