fried-chicken-sandwiches-with-slaw-and-spicy-mayo

Buttermilk Fried Chicken Sandwich

  • 45 mins
  • 15 ingredients

Ingredients

  • 4 boneless, skinless chicken breasts
  • 4 brioche buns
  • 1 cup buttermilk
  • 1-2 cups flour
  • 2 cups green cabbage, thinly shredded
  • 2 jalapeno peppers, seeded and thinly sliced
  • 1 small red onion, halved and thinly sliced
  • 1/2 cup chopped parsley
  • 1/8 cup apple cider vinegar
  • 1/4 cup olive oil
  • 1 tbs Dijon mustard
  • kosher salt and black pepper to taste
  • oil for deep frying
  • melted butter
  • shredded red and green cabbage
This is one of the best sandwiches that we have ever tried. Boneless, skinless chicken breasts are lightly pounded out, soaked in buttermilk, then coated in seasoned flour and fried until crispy.
The chicken is then placed on a brioche roll and topped with spicy coleslaw.

  • Wash the chicken, then dry.
  • Using a meat mallet or heavy bottomed pan lightly pound the chicken breasts until about 1/2 inch thick.
  • Season all sides of the chicken with salt and pepper.
  • In a shallow baking dish add the buttermilk and then the chicken, making sure the chicken is covered. Add more buttermilk if necessary.
  • Allow the chicken to soak for 3-4 minutes.
  • In another shallow bowl add the flour and season aggressively with salt and pepper.
  • Add the chicken to the flour and dredge in the flour mixture, making sure chicken is covered well. Set aside.
  • Meanwhile in a deep fryer of a large sauce pan, fill 1/3 full with oil and heat to 350 degrees.
  • When the oil is hot add the chicken in batches and fry until it is golden brown and cooked through.
  • Place chicken on a wire rack to cool. This will help to keep it crispy.
  • To make the slaw, shred the cabbage and add to a large bowl.
  • To make the dressing add the Dijon to a bowl along with the vinegar and slowly drizzle in the olive oil while whisking.
  • Season the dressing with salt and pepper. Taste and adjust seasoning if necessary.
  • To make the sandwiches, brush the brioche buns with melted butter then toast slightly on a flat top or in a large frying pan.
  • Add the chicken breasts to the bottom of each brioche bun then top with a few tbs of the slaw then serve.
 

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