Crispy Chicken Sandwich Recipe

Marinate the Chicken

In a bowl, combine the buttermilk with salt, black pepper, cayenne pepper, garlic powder, and onion powder. Add the chicken breasts and marinate for at least 1 hour (or overnight for best results).

Prepare the Slaw

In a separate bowl, mix the shredded cabbage and shredded carrot. Drizzle with lime juice and a pinch of salt. Toss well and set aside.

Coat the Chicken

In a shallow dish, mix the flour with a pinch of salt and black pepper. In another dish, place the panko breadcrumbs. Remove the chicken from the marinade, letting excess buttermilk drip off. Dredge each piece in flour, then dip back into the buttermilk, and finally coat in panko breadcrumbs.

Fry the Chicken

In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the coated chicken breasts. Fry until golden brown and cooked through, about 6-8 minutes per side. Remove and drain on paper towels.

Assemble the Sandwich

On each bun, spread a generous amount of habanero aioli. Place the fried chicken on top, add a scoop of citrus cabbage slaw, a few pickles, and drizzle with hot honey and smoked hot sauce. Top with the other half of the bun.