Buttermilk Fried Crispy Chicken Sandwich
Ingredients
Crispy Fried Chicken
boneless skinless chicken thighs (raw)
907 g
buttermilk
240 ml
salt
2 tsp
paprika powder
2 tsp
hot sauce
80 ml
garlic powder
2 tbsp
black pepper
2 tsp
all-purpose flour
240 g
cornstarch
40 g
baking soda
1 tsp
Coleslaw
cabbage (thinly sliced)
60 g
carrots (shredded)
55 g
red onion (shredded)
60 g
green onion (chopped)
40 g
mayonnaise
60 g
Dijon mustard
15 g
lemon juice
5 ml
Special Sauce
mayonnaise
120 g
Dijon mustard
15 g
hot sauce
30 ml
buttermilk
60 ml
salt
1 tsp
garlic powder
1 tbsp
paprika powder
1 tsp
black pepper
1 tsp
Assembly
brioche buns
8 piece
cheddar cheese slices
8 slice
pickles
120 g
Instructions
Prepare the wet batter
In a large bowl, whisk together buttermilk, salt, paprika, hot sauce, garlic powder, and black pepper.
Prepare the dry batter
In a separate bowl, mix together flour, cornstarch, baking soda, salt, garlic powder, and paprika.
Marinate the chicken
Add the chicken thighs to the wet batter and mix well. Cover and refrigerate for at least 2 hours or overnight.
Dredge the chicken
Remove the chicken from the wet batter. Coat the chicken thoroughly in the dry batter.
Fry the chicken
Heat about 1/2-inch of oil in a skillet over medium-high heat. Fry the chicken for 5-6 min per side or until cooked through. Place on wire rack.
Prepare the coleslaw
In a bowl, mix together cabbage, carrots, red onion, green onion, mayonnaise, Dijon mustard, lemon juice, salt, garlic powder, and black pepper. Refrigerate until ready to use.
Prepare the sauce
In a bowl, whisk together mayonnaise, Dijon mustard, hot sauce, buttermilk, salt, garlic powder, paprika, and black pepper. Refrigerate until ready to use.
Assemble the sandwich
Toast buns if desired, layer chicken, cheese, coleslaw, pickles, and sauce. Serve immediately.
Original recipe
Storage
Best enjoyed fresh. Chicken can be reheated in oven at 180°C for 8-10 minutes to restore crispiness. Coleslaw and sauce should be stored separately.
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