Buttermilk Fried Chicken Recipe
Hand-Battered Chicken Breast, Shaved Brussels Sprout Slaw, GS Crinkle-Cut B&B Pickles, Pimento Cheese, Toasted Egg Bun, Fries
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Ingredients
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Chicken Marinade
Batter
Slaw
Assembly
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, combine buttermilk, hot sauce, salt, and black pepper. Mix well.
- 2
Marinate the Chicken
Add the chicken breasts to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
Preparing the Batter
- 3
Combine Dry Ingredients
In a separate large bowl, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper until well combined.
Making the Slaw
- 4
Mix Slaw Ingredients
In another bowl, combine the shaved Brussels sprouts, grated carrot, mayonnaise, apple cider vinegar, salt, and black pepper. Mix until all the vegetables are coated. Refrigerate until ready to serve.
Frying the Chicken
- 5
Heat the Oil
In a deep fryer or large pot, heat oil to 350°F (175°C).
- 6
Batter the Chicken
Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the flour mixture, ensuring an even coating.
- 7
Fry the Chicken
Carefully place the battered chicken in the hot oil. Fry until golden brown and cooked through, about 8-10 minutes per side. Remove and drain on paper towels.
Assembling the Dish
- 8
- 9
Assemble the Sandwiches
On each toasted bun, spread a generous amount of pimento cheese, top with fried chicken, a portion of Brussels sprout slaw, and finish with B&B pickles. Serve with fries on the side.