Crispy Chicken Sandwich Recipe

Prepare chicken

Butterfly or pound each chicken breast to an even thickness of about 1/2 inch. Cut each breast into two pieces if desired to make 4 sandwich-sized cutlets. Season lightly with 1/2 tsp salt and 1/4 tsp pepper.

Buttermilk brine

In a shallow bowl, combine buttermilk and hot sauce. Submerge the chicken pieces, cover, and refrigerate for at least 1 hour (up to 4 hours). This tenderizes and flavors the chicken.

Dry mix

In a large shallow dish, whisk together flour, cornstarch, paprika, smoked paprika (or cayenne), garlic powder, onion powder, 1.5 tsp salt, and 3/4 tsp black pepper until evenly combined.

Dredge

Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing to form an even coating. For extra crispness, dip back into reserved buttermilk briefly and dredge a second time in the flour mixture (double-dredge). Place on a wire rack to rest for 10 minutes; this helps the coating adhere.

Fry

Heat vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C) — about 1 to 1.5 inches deep. Fry chicken in batches without overcrowding for 4–6 minutes per side (depending on thickness) until coating is deep golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining pieces.

In a large bowl combine shredded green cabbage, shredded red cabbage, carrot, and sliced green onion.

In a small bowl whisk together rice vinegar, honey, Sriracha, mayonnaise, salt, and pepper until smooth. Taste and adjust honey for sweetness or Sriracha for heat.

Pour dressing over cabbage mixture and toss to coat evenly. Let sit for 10–15 minutes at room temperature to soften slightly and meld flavors. Refrigerate if making ahead (up to 2 hours).

In a small bowl combine mayonnaise, chopped dill pickle, capers (if using), lemon juice, Dijon mustard, parsley, salt, and pepper. Stir until combined and refrigerate at least 15 minutes to let flavors meld. Stir before using.

Toast buns: Heat a skillet over medium heat. Spread softened butter on cut sides of brioche buns and toast, buttered side down, until golden, about 1–2 minutes.

Assemble: Spread about 1 tablespoon of tartar sauce on the bottom half of each bun. Place a fried chicken cutlet on top, then immediately place a slice of Swiss cheese so it melts from residual heat (or place under a broiler for 30–45 seconds to melt if desired). Add 2–3 slices of tomato, then top with a generous scoop (about 1/3 cup) of sweet & spicy slaw. Cap with the top bun.

Serve: Serve sandwiches hot with extra tartar sauce or slaw on the side.