Gordo's Fried Chicken Sandwich Recipe
Spicy fried chicken, creamy slaw, pickled cucumber & jalapeño
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Ingredients
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For the Fried Chicken
For the Creamy Slaw
For the Pickled Cucumber & Jalapeño
For Assembly
Method
For the Fried Chicken
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, hot sauce, and salt. Add the chicken thighs and ensure they are fully submerged. Cover and refrigerate for at least 1 hour, preferably overnight.
- 2
Prepare the Coating
In another bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- 3
Heat the Oil
In a large deep skillet or fryer, heat the vegetable oil to 350°F (175°C).
- 4
Fry the Chicken
Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the flour mixture, pressing to adhere. Carefully place the chicken in the hot oil and fry until golden brown and cooked through, about 6-8 minutes per side. Remove and drain on paper towels.
For the Creamy Slaw
- 5
Prepare the Slaw
In a large bowl, combine the shredded cabbage and carrots. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- 6
Mix the Slaw
Pour the dressing over the cabbage mixture and toss until well coated. Refrigerate for at least 30 minutes to allow flavors to meld.
For the Pickled Cucumber & Jalapeño
- 7
Prepare the Pickling Liquid
In a small saucepan, combine the white vinegar, water, sugar, and salt. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve.
- 8
For Assembly
- 9
- 10