Crispy Fried Chicken Sandwich Recipe

Pat the chicken piece dry with paper towels. In a bowl, combine buttermilk, hot sauce, 1 tsp kosher salt and 1 tsp black pepper. Submerge the chicken in the buttermilk mixture, cover and refrigerate for at least 2 hours or up to overnight to tenderize and flavor.

In a medium bowl combine shredded green cabbage, shredded red cabbage and shredded carrots. In a small bowl whisk together mayonnaise, apple cider vinegar, sugar, 1/4 tsp kosher salt and 1/8 tsp black pepper. Toss the dressing with the shredded vegetables until evenly coated. Refrigerate until ready to assemble. Taste and adjust salt or sugar as needed.

In a small bowl whisk together 1/4 cup mayonnaise, ketchup, yellow mustard, hot sauce, smoked paprika, garlic powder, onion powder, lemon juice and 1/8 tsp salt until smooth. Taste and adjust hot sauce and salt to preference. Chill until assembly.

Prepare breading

In a wide, shallow dish whisk together all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne, 1 tsp kosher salt and 1 tsp black pepper until evenly combined.

In a second shallow bowl beat the egg with 2 tbs whole milk to make an egg wash.

Remove the chicken from the buttermilk, letting excess drip off. Dredge the chicken in the flour mixture, then dip into the egg wash, then dredge again in the flour mixture pressing firmly so a thick coating forms. For extra crunch, repeat the egg wash + flour step once more.

Heat neutral oil in a deep skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and browns in about 45–60 seconds. Use enough oil to submerge at least 3/4 of the chicken thickness (about 2–3 cups in a medium pot).

Carefully lower the breaded chicken into the oil. Fry for 6–8 minutes (for thighs) or 5–7 minutes (for breasts), flipping halfway, until the coating is deep golden brown and internal temperature reaches 165°F (74°C). Do not overcrowd the pan — fry one piece at a time if necessary. Adjust time for thickness.

Transfer fried chicken to a wire rack set over a baking sheet and let rest for 3–5 minutes; this keeps the crust crisp. If using optional wing sauce or dry rub, toss the hot fried chicken gently in the sauce or sprinkle the rub now so it adheres to the crust.

Butter the cut sides of the bun lightly. Toast the buns in a hot skillet or on a griddle until golden and slightly crisp, about 1–2 minutes per side.

Spread about 1½–2 tbs of Cinemark Slap Sauce® on the bottom bun. Place the fried chicken on top of the sauce. Add a generous scoop (about 1/3 cup) of coleslaw on top of the chicken, then add pickle slices. Finish with a small smear (about 1 tsp) of sauce on the top bun and place it on the sandwich.

Serve immediately while the chicken is hot and the bun is crisp. Offer extra Slap Sauce® and optional wing sauce/rub on the side.