Fried Chicken Recipe
toasted bun, spicy cabbage slaw, bread and butter pickles, buttermilk dressing
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Ingredients
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Fried Chicken
Spicy Cabbage Slaw
Bread and Butter Pickles
Buttermilk Dressing
Assembly
Method
Fried Chicken
- 1
Marinate the Chicken
In a large bowl, combine buttermilk and chicken thighs. Cover and refrigerate for at least 2 hours or overnight.
- 2
Prepare the Flour Mixture
In a separate bowl, mix flour, paprika, garlic powder, onion powder, salt, and black pepper.
- 3
Coat the Chicken
Remove chicken from buttermilk and let excess buttermilk drip off. Dredge each piece in the flour mixture until fully coated.
- 4
Fry the Chicken
In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Fry chicken pieces in batches for 8-10 minutes or until golden brown and cooked through. Drain on paper towels.
Spicy Cabbage Slaw
- 5
Mix the Slaw
In a large mixing bowl, combine shredded cabbage, grated carrot, jalapeño, mayonnaise, apple cider vinegar, honey, salt, and black pepper. Toss until well combined and set aside.
Bread and Butter Pickles
- 6
Prepare the Pickles
In a saucepan, combine cucumbers, onion, sugar, apple cider vinegar, salt, mustard seeds, and black peppercorns. Bring to a boil, then remove from heat and let cool. Store in the refrigerator for at least 24 hours before serving.
Buttermilk Dressing
- 7
Make the Dressing
In a bowl, whisk together buttermilk, mayonnaise, garlic powder, dijon mustard, salt, and black pepper until smooth. Refrigerate until ready to use.
Assembly
- 8
Assemble the Sandwiches
Spread buttermilk dressing on the toasted buns. Place a piece of fried chicken on each bun, top with spicy cabbage slaw, and finish with bread and butter pickles. Serve immediately.
