Drutherbird Fried Chicken Sandwich Recipe
buttermilk fried chicken, swiss, dill pickle rounds, coleslaw, jalapeno ranch
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients for Drutherbird Fried Chicken Sandwich
Method
Instructions for Drutherbird Fried Chicken Sandwich
- 1
Marinate the Chicken
In a large bowl, submerge the boneless chicken thighs in buttermilk. Cover and refrigerate for at least 2 hours (or overnight for best results).
- 2
Prepare the Coating
In a separate bowl, mix together the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and paprika.
- 3
Heat the Oil
In a deep fryer or large pot, heat oil to 350°F (175°C).
- 4
Fry the Chicken
Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring an even coating. Fry the chicken in batches for about 6-8 minutes or until golden brown and cooked through. Remove and drain on paper towels.
- 5
Assemble the Sandwich
On the bottom half of each hamburger bun, place a fried chicken piece, add a slice of Swiss cheese, a few dill pickle rounds, and a generous amount of coleslaw. Drizzle with jalapeno ranch dressing and top with the other half of the bun.
- 6
Serve
Serve the sandwiches hot with additional jalapeno ranch on the side.
