Southern Fried Chicken Recipe
Our southern fried chicken tenders, homemade 'Bama sauce' on a brioche bun, topped w/ house made slaw & pickles
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Ingredients
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Chicken Tenders
Bama Sauce
Slaw
Assembly
Method
Prepare Chicken Tenders
- 1
Marinate Chicken
In a large bowl, combine the buttermilk, salt, black pepper, and cayenne pepper. Add the chicken tenders and ensure they are fully submerged. Cover and refrigerate for at least 1 hour or up to overnight.
- 2
Prepare Dredging Mixture
In a separate bowl, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.
- 3
Dredge Chicken
Remove the chicken from the buttermilk and allow excess to drip off. Dredge each piece in the flour mixture, ensuring a thorough coating. Set aside on a wire rack.
Fry Chicken Tenders
- 4
Heat Oil
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 5
Fry Chicken
Carefully add the dredged chicken tenders to the hot oil in batches, being careful not to overcrowd. Fry for 5-7 minutes, or until golden brown and cooked through. Use a thermometer to ensure an internal temperature of 165°F (75°C).
- 6
Drain Chicken
Remove the chicken tenders and place them on a wire rack or paper towels to drain excess oil.
Prepare Bama Sauce
- 7
Mix Sauce Ingredients
In a bowl, combine mayonnaise, apple cider vinegar, hot sauce, honey, garlic powder, and salt. Whisk together until smooth and well combined.
Prepare Slaw
- 8
Combine Slaw Ingredients
In a large bowl, mix together the shredded cabbage, grated carrot, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Toss until the vegetables are evenly coated.
Assemble Sandwiches
- 9
Build Sandwich
Slice the brioche buns in half. Spread a generous amount of Bama sauce on the bottom half, add the fried chicken tender, top with slaw and pickles, and then place the top half of the bun on.