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Ingredients
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Main Ingredients
Method
Preparation Steps
Marinate the Chicken
In a large bowl, combine the buttermilk, garlic powder, onion powder, salt, and black pepper. Add the chicken thighs and ensure they are well coated. Cover and refrigerate for at least 1 hour or overnight for best results.
Prepare the Slaw
In a separate bowl, mix together the cabbage, carrots, apple cider vinegar, sugar, salt, and black pepper. Toss to combine and set aside.
Prepare the Spicy Coating
In another bowl, mix the flour, cayenne pepper, and paprika. Remove the chicken from the marinade, allowing excess to drip off, then dredge in the flour mixture, ensuring an even coat.
Fry the Chicken
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the coated chicken pieces and fry for 7-8 minutes on each side or until golden brown and cooked through. Remove and place on paper towels to drain.
Assemble the Dish
Spread a layer of mayo on a bun, add the fried chicken, top with slaw and dill pickles. Serve immediately.
