95 South Recipe
Buttermilk fried chicken, chipotle-lime cole slaw, baby greens, house hot sauce aioli on grilled cornbread
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Ingredients
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Buttermilk Fried Chicken
Chipotle-Lime Cole Slaw
House Hot Sauce Aioli
Grilled Cornbread
Baby Greens
Method
Buttermilk Fried Chicken
- 1
Marinate the Chicken
In a large bowl, combine buttermilk, salt, and black pepper. Add chicken thighs and coat well. Cover and refrigerate for at least 4 hours or overnight for best results.
- 2
- 3
Fry the Chicken
Heat vegetable oil in a deep skillet over medium-high heat. Remove chicken from buttermilk, allowing excess to drip off. Dredge in the flour mixture, pressing to adhere. Fry chicken in batches until golden brown and cooked through, about 7-10 minutes per side. Drain on paper towels.
Chipotle-Lime Cole Slaw
- 4
Mix the Vegetables
In a large bowl, combine shredded cabbage and carrots.
- 5
Make the Dressing
In a separate small bowl, whisk together mayonnaise, minced chipotle pepper, lime juice, salt, and black pepper.
- 6
Combine and Chill
Pour the dressing over the cabbage and carrot mixture. Toss well to coat. Refrigerate for at least 30 minutes before serving.
House Hot Sauce Aioli
- 7
Combine Ingredients
In a small bowl, whisk together mayonnaise, hot sauce, minced garlic, and lemon juice until smooth.
Grilled Cornbread
- 8
Preheat the Grill
Preheat your grill to medium heat.
- 9
Mix Dry Ingredients
In a large bowl, combine cornmeal, all-purpose flour, baking powder, salt, and sugar.
- 10
- 11
Combine and Cook
Pour wet ingredients into dry ingredients and stir until just combined. Pour batter onto a greased grill pan and grill for about 15-20 minutes, flipping halfway, until golden and cooked through.
Assemble the Dish
- 12
Assemble the 95 South
On a slice of grilled cornbread, layer baby greens, a piece of fried chicken, a generous serving of chipotle-lime cole slaw, and drizzle with house hot sauce aioli. Top with another slice of cornbread, if desired, and serve immediately.