The Mandatory Spicy Crispy Chicken Recipe
Topor's pickle brined fried chicken, smothered in a butter buffalo sauce, creamy house slaw & bleu cheese dressing on a toasted onion roll
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Ingredients
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Pickle Brined Chicken
Buffalo Sauce
Creamy House Slaw
Assembly
Method
Pickle Brined Chicken
- 1
Brine the Chicken
In a large bowl, submerge the chicken thighs in pickle juice. Cover and refrigerate for at least 4 hours, preferably overnight.
- 2
Prepare the Breading
In a shallow dish, mix together flour, cornstarch, salt, black pepper, paprika, and cayenne pepper. In another bowl, whisk together eggs and buttermilk.
- 3
Bread the Chicken
Remove chicken from brine and pat dry. Dip each piece in the egg mixture, allowing excess to drip off, then dredge in the flour mixture, pressing to adhere.
- 4
Fry the Chicken
In a large skillet, heat vegetable oil over medium-high heat. Fry the chicken in batches for about 6-8 minutes per side or until golden brown and cooked through. Drain on paper towels.
Buffalo Sauce
- 5
Creamy House Slaw
- 6
Make the Slaw
In a large bowl, combine shredded cabbage and carrots. In a separate bowl, mix mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth. Pour the dressing over the cabbage mixture and toss until well combined. Refrigerate until ready to serve.
Assembly
- 7
Assemble the Sandwich
Spread a generous amount of bleu cheese dressing on the bottom half of each toasted onion roll. Top with a piece of crispy fried chicken, followed by the creamy house slaw. Drizzle with buffalo sauce and place the top half of the roll on top. Serve immediately.