Buttermilk Chicken Sandwich Recipe

Preparation Instructions

1. 1

   Marinate the Chicken

   In a large bowl, combine the chicken thighs and buttermilk. Cover and refrigerate for at least 1 hour or overnight for best results.

2. 2

   Prepare Gochu Mayo

   In a small bowl, mix mayonnaise and gochujang until well combined. Set aside.

3. 3

   Make the Slaw

   In a separate bowl, combine shredded purple cabbage, sliced red onion, and a pinch of salt. Toss well and set aside.

4. 4

   Prepare the Breading

   In a shallow dish, mix together flour, cornstarch, salt, pepper, garlic powder, and paprika.

5. 5

   Fry the Chicken

   Heat oil in a deep skillet over medium heat. Remove chicken from buttermilk, allowing excess to drip off, then dredge in the flour mixture. Fry until golden brown and cooked through, about 6-8 minutes per side. Drain on paper towels.

6. 6

   Assemble the Sandwich

   Toast the brioche buns. On the bottom half, place a leaf of iceberg lettuce, a piece of fried chicken, some purple cabbage slaw, and a few slices of house-pickled cucumber. Spread gochujang mayo on the top half of the bun. Close the sandwich.

7. 7

   Serve

   Serve the sandwiches with a side of French fries. Enjoy your Buttermilk Chicken Sandwich!