Spicy Buttermilk Fried Chicken Sandwich Recipe
pickle, slaw, ranch dressing, split-top bun
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Ingredients
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Chicken Marinade
Chicken Coating
Pickle and Slaw
Assembly
Method
Chicken Marinade
- 1
Marinate the Chicken
In a large bowl, combine buttermilk, hot sauce, salt, black pepper, and paprika. Add chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.
Chicken Coating
- 2
Prepare the Coating
In a separate bowl, mix together flour, cornstarch, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Remove chicken from marinade, allowing excess to drip off, and dredge pieces in the flour mixture, ensuring they are fully coated.
- 3
Fry the Chicken
Heat oil in a deep skillet or fryer to 350°F (175°C). Fry chicken pieces in batches for about 6-8 minutes each, or until golden brown and cooked through. Drain on paper towels.
Pickle and Slaw
- 4
Make the Slaw
In a large bowl, combine shredded cabbage, shredded carrots, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Toss well to combine and refrigerate until ready to use.
Assembly
- 5
Assemble the Sandwich
Spread ranch dressing on the bottom half of each split-top bun. Add a piece of fried chicken, top with slaw, and add pickles. Place the top half of the bun on and serve immediately.
