Fried Chicken Sandwich Recipe
Coleslaw, Garlic Aioli, Brioche Bun
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Ingredients
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Fried Chicken
Coleslaw
Garlic Aioli
Brioche Bun
Method
Fried Chicken
- 1
Marinate the Chicken
In a bowl, combine the buttermilk and chicken breasts. Make sure the chicken is fully submerged in the buttermilk. Cover and refrigerate for at least 2 hours, or overnight for best results.
- 2
Prepare the Breading
In a separate bowl, mix together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. This will be used for coating the chicken.
- 3
Heat the Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Chicken
Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring an even coating. Carefully place the chicken in the hot oil and fry for about 5-7 minutes per side or until golden brown and cooked through. Remove and place on a paper towel-lined plate to drain excess oil.
Coleslaw
- 5
Prepare the Vegetables
Shred the green cabbage and grate the carrot. Place them in a large bowl.
- 6
Make the Dressing
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- 7
Combine
Pour the dressing over the cabbage and carrot. Toss well to combine, ensuring all the vegetables are coated. Refrigerate for at least 30 minutes to allow the flavors to meld.
Garlic Aioli
- 8
Prepare the Aioli
In a small bowl, combine the mayonnaise, minced garlic (from the cloves), lemon juice, and salt. Mix until well combined. Adjust salt to taste.
Assembly
- 9
Assemble the Sandwich
Toast the brioche buns lightly. Spread a generous amount of garlic aioli on the bottom half of each bun. Place a piece of fried chicken on top, followed by a serving of coleslaw. Top with the other half of the bun and serve immediately.