The Perfect Chicken Sandwich Recipe
sesame cilantro slaw – sriracha turmeric aioli – spicy pickle – sesame sriracha brioche
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Ingredients
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For the chicken
For the sesame cilantro slaw
For the sriracha turmeric aioli
For the spicy pickles
For the sesame sriracha brioche (assembly)
Method
For the chicken
- 1
Prep and marinate
Pat the chicken thighs dry and, if thick, butterfly or gently pound to an even thickness (~1/2 inch). Combine 3 tablespoons buttermilk and 1 tablespoon hot sauce in a bowl; add the chicken and toss to coat. Marinate at room temperature for 15 minutes or in the refrigerator for up to 2 hours.
- 2
Make the seasoned flour
In a shallow dish, whisk together 3 tablespoons all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon smoked paprika, 1/2 teaspoon ground turmeric, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
- 3
Dredge and rest
Remove chicken from the marinade, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing the coating onto the surface. Place on a wire rack and rest 10 minutes so the coating adheres.
- 4
Fry the chicken
Pour about 1 cup vegetable oil into a 10–12 inch skillet to a depth of ~1/2 inch and heat over medium-high until shimmering (approx 350°F / oil will sizzle when a pinch of flour is dropped in). Add chicken and fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a wire rack set over a baking sheet and tent loosely with foil to keep warm while assembling.
For the sesame cilantro slaw
- 5
In a large bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1/2 cup shredded carrot and 1/2 cup chopped cilantro. In a small bowl whisk together 1 teaspoon sesame oil, 1 tablespoon rice vinegar, 2 teaspoons mayonnaise, 1 teaspoon toasted sesame seeds, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Pour dressing over the cabbage mixture and toss until evenly coated. Taste and adjust seasoning. Keep chilled until ready to use.
For the sriracha turmeric aioli
- 6
In a bowl combine 1/2 cup mayonnaise, 2 teaspoons sriracha, 1/2 teaspoon ground turmeric, 1 teaspoon lemon juice and 1/2 teaspoon minced garlic. Whisk until smooth. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Refrigerate until assembly to let flavors meld.
For the spicy pickles
- 7
Toss 1/2 cup pickle slices with 1 teaspoon sriracha and 1 teaspoon pickle brine. Let sit for 5–10 minutes so the heat penetrates. Taste and add more sriracha if you prefer spicier pickles.
For the sesame sriracha brioche (assembly)
- 8
Lightly toast the brioche buns: spread 1 teaspoon softened butter on the cut sides of 2 buns. Heat a skillet over medium and toast buttered sides until golden, about 1–2 minutes. Sprinkle toasted sesame seeds over the top buns while still warm so they adhere. If desired, brush a tiny bit of sriracha on the toasted top bun for extra heat.
- 9
Assemble: Spread about 1 tablespoon sriracha turmeric aioli on the bottom bun. Place the hot fried chicken on top. Add a generous heap (about 1/2 cup) of sesame cilantro slaw, then 2–3 tablespoons of the spicy pickles over the slaw. Cap with the sesame-sriracha topped bun and press gently.
- 10
Serve immediately while chicken is hot and crisp. Optionally serve extra aioli and pickles on the side.
