Buttermilk Fried Crispy Chicken Sandwich
Equipment
Ingredients
Crispy Fried Chicken
boneless skinless chicken thighs (raw)
900 g
buttermilk (cold)
240 ml
salt
5 g
paprika powder
2 g
hot sauce
80 ml
garlic powder
5 g
black pepper
2 g
all-purpose flour
250 g
cornstarch
40 g
baking soda
5 g
Coleslaw
cabbage (thinly sliced)
120 g
carrots (shredded)
60 g
red onion (shredded)
60 g
green onion (chopped)
30 g
mayonnaise
45 ml
Dijon mustard
15 ml
lemon juice
5 ml
Special Sauce
mayonnaise
120 ml
Dijon mustard
15 ml
hot sauce
30 ml
buttermilk
60 ml
salt
3 g
garlic powder
5 g
paprika powder
2 g
black pepper
2 g
Assembly
brioche buns
8 piece
cheddar cheese slices
8 piece
pickles (sliced)
120 g
Instructions
Prepare wet batter
In a large bowl, whisk together buttermilk, salt, paprika powder, hot sauce, garlic powder, and black pepper.
Prepare dry batter
In a separate bowl, mix together flour, cornstarch, baking soda, salt, garlic powder, and paprika powder.
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 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 powder, and black pepper. Refrigerate until ready to use.
Assemble the sandwich
Toast buns if desired. Spread sauce on both halves. Add fried chicken, cheese slice, coleslaw, and pickles. Close with top bun.
Original recipe
Storage
Best enjoyed fresh. Store components separately for optimal texture.
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