Fried Chicken Sandwich Recipe
Buttermilk fried chicken, pickles, slaw, and spicy mayo on a brioche bun.
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Ingredients
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Chicken Marinade
Breading
Spicy Mayo
Slaw
Assembly
Method
Marinate the Chicken
- 1
Prepare the Marinade
In a large bowl, combine buttermilk, hot sauce, salt, and black pepper. Whisk until well mixed.
- 2
Marinate Chicken
Add chicken thighs to the buttermilk mixture. Ensure they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.
Prepare the Breading
- 3
Mix Dry Ingredients
In a shallow dish, combine all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, and salt. Mix until evenly distributed.
Make the Slaw
- 4
Prepare the Vegetables
Shred the green cabbage and carrot. Place in a large bowl.
- 5
Mix Slaw Dressing
In a separate bowl, combine mayonnaise, apple cider vinegar, salt, and black pepper. Whisk until smooth.
- 6
Combine Slaw
Pour the dressing over the shredded vegetables and toss until well coated. Set aside.
Fry the Chicken
- 7
- 8
Bread the Chicken
Remove chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the flour mixture, ensuring an even coating.
- 9
Fry the Chicken
Carefully place breaded chicken into the hot oil. Fry in batches for about 6-8 minutes on each side or until golden brown and cooked through. Use a meat thermometer to ensure an internal temperature of 165°F (75°C).
- 10
Drain the Chicken
Remove chicken from the oil and place on a paper towel-lined plate to drain excess oil.
Make the Spicy Mayo
- 11
Combine Ingredients
In a small bowl, mix together mayonnaise, hot sauce, and lemon juice. Stir until well combined.
Assemble the Sandwich
- 12
Prepare the Buns
Lightly toast the brioche buns until golden brown.
- 13
Build the Sandwich
Spread a generous amount of spicy mayo on the bottom half of each bun. Place a piece of fried chicken on top, followed by a layer of slaw and pickles. Top with the other half of the bun.