crispy chicken with, tomato, swiss, spicy slaw, house remoulade on a brioche bun served with fries or cole slaw

In a bowl, combine the buttermilk, salt, pepper, paprika, garlic powder, and onion powder. Add the chicken breasts, cover, and marinate in the refrigerator for at least 1 hour or overnight for best results.

Marinate the Chicken

In a separate bowl, mix together the flour and cornstarch. This will be your breading mixture.

Prepare the Breading

Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dredge the chicken in the flour-cornstarch mixture until fully coated.

Coat the Chicken

Heat vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the coated chicken and fry until golden brown and cooked through, about 5-7 minutes per side. Remove and drain on paper towels.

Fry the Chicken

On the bottom half of each brioche bun, place a piece of fried chicken, top with a slice of Swiss cheese and a slice of tomato. Add spicy slaw and house remoulade (recipe can be provided separately) before placing the top half of the bun.

Assemble the Sandwich

chicken breasts

buttermilk

buttermilk chicken sandwich

Recipe information

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