Food Truck Recipe

Prep and Marinate

Trim chicken thighs of excess fat and cut into sandwich-sized pieces (about 4–6 oz each). Place chicken in a large container, season lightly with 2 tbs kosher salt, 1 tsp black pepper, 1 tbs paprika and 1 tbs garlic powder. Pour buttermilk over the chicken so pieces are submerged. Cover and refrigerate at least 4 hours or up to overnight to tenderize and carry flavors.

Prepare Dry Coating

In a large mixing bowl, whisk together all-purpose flour, cornstarch, remaining 2 tbs kosher salt, 1 tsp black pepper, 1 tbs paprika, 1 tbs garlic powder, and onion powder. This mixture creates a crisp, stable crust for high-volume frying.

Make Quick Slaw

In a bowl combine shredded cabbage, 1 cup mayonnaise, 1/4 cup apple cider vinegar, 1 tbs brown sugar, 1/2 tsp kosher salt, and a pinch of black pepper. Toss to coat. Chill in the fridge until service. This provides a crisp cool counterpoint to fried chicken.

Make Spicy Mayo & Quick Pickle Sauce

For spicy mayo: whisk remaining 2 cups mayonnaise with hot sauce, 2 tsp lemon juice (from wedges), and 1/4 tsp salt. For quick pickle sauce (for optional drizzle): combine 1/2 cup apple cider vinegar, 1/4 cup brown sugar, 1/4 cup water, 1/4 tsp salt and bring to a simmer until sugar dissolves; cool. Keep both refrigerated until service.

Breading and Frying (on-site/service)

Set up 3-station breading line: (1) dredge in seasoned flour mix, (2) dip in drained buttermilk (shake off excess), (3) final dredge in flour mix pressing to form an even coating. Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry chicken in batches, about 5–7 minutes per piece depending on thickness, until internal temperature reaches 165°F (74°C) and coating is golden-brown. Drain on wire racks over sheet pans; hold in a low oven (200°F / 95°C) if necessary for short periods to keep crisp.

Toast Buns and Assemble

Lightly toast buns on a griddle with a thin swipe of oil until golden (about 30–60 seconds per side). To assemble each sandwich: spread 1 tbsp spicy mayo on the bottom bun, place a fried chicken piece, top with 2–3 tbsp quick slaw, 2–3 pickle slices, drizzle optional pickle sauce, sprinkle chopped parsley, and cap with top bun. Secure with a toothpick if desired.

Service and Holding

Stack finished sandwiches in single layers in insulated holding boxes or on trays lined with paper. Keep fried chicken in a warm holding cabinet or wrapped in foil in a low oven (200°F / 95°C) for up to 60 minutes to preserve crispness; avoid long holding to prevent sogginess. Keep slaw and sauces chilled until service. Provide lemon wedges, napkins and ice for beverage station.

Portioning and Quantities

This ingredient set is scaled for approximately 50 sandwiches (one chicken piece and bun per guest). Adjust quantities linearly to match guaranteed minimums for an event (e.g., double for 100 guests). When scaling, maintain oil and holding capacities and ensure adequate refrigeration and fryer capacity.

Safety & Cleanup

Maintain food safety: keep cold items below 40°F (4°C) and hot items above 140°F (60°C). Change frying oil when it darkens or smells off. Dispose of waste properly and sanitize surfaces and equipment between service runs.