Art's Hot Chicken Sandwich Recipe
Crispy-fried chicken breast tossed in our buffalo-style hot sauce and dressed with tangy slaw, B&B pickles and a drizzle of icebox dressing
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Ingredients
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Chicken Preparation
Buffalo Sauce
Tangy Slaw
Icebox Dressing
Assembly
Method
Chicken Preparation
- 1
Marinate Chicken
In a bowl, combine buttermilk, salt, black pepper, and cayenne pepper. Submerge the chicken breasts in the buttermilk mixture and let marinate for at least 1 hour (or overnight for best results).
- 2
Coat Chicken
In a large bowl, mix together the all-purpose flour and cornstarch. Remove chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring an even coating.
- 3
Fry Chicken
Heat vegetable oil in a deep frying pan over medium-high heat. Once the oil reaches 350°F (175°C), carefully add the coated chicken breasts. Fry for 6-8 minutes per side or until golden brown and cooked through. Remove chicken and place on a paper towel-lined plate to drain excess oil.
Buffalo Sauce
- 4
- 5
Toss Chicken in Sauce
In a large bowl, combine the fried chicken with the buffalo sauce. Toss until the chicken is evenly coated.
Tangy Slaw
- 6
Mix Slaw Ingredients
In a large bowl, combine shredded cabbage, grated carrot, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Toss well until all ingredients are evenly incorporated. Refrigerate for at least 30 minutes before serving to let flavors meld.
Icebox Dressing
- 7
Prepare Dressing
In a small bowl, whisk together mayonnaise, buttermilk, Dijon mustard, and garlic powder until smooth and well combined. Set aside.
Assembly
- 8
Assemble Sandwich
Slice the brioche buns in half. On the bottom half, place a generous amount of buffalo chicken. Top with tangy slaw, B&B pickles, and a drizzle of icebox dressing. Cover with the top half of the bun and serve immediately.
