Buttermilk Fried Crispy Chicken Sandwich

34 mins
Serves 1
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Directions

  1. 1Prepare the wet batter: In a large bowl, whisk together buttermilk, salt, paprika powder, hot sauce, garlic powder, and black pepper.
  2. 2Prepare the wet batter: In a large bowl, whisk together buttermilk, salt, paprika powder, hot sauce, garlic powder, and black pepper.
  3. 3Prepare the wet batter: In a large bowl, whisk together buttermilk, salt, paprika powder, hot sauce, garlic powder, and black pepper.
  4. 4Prepare the dry batter: In a separate bowl, mix together flour, cornstarch, baking soda, salt, garlic powder, and paprika powder.
  5. 5Prepare the dry batter: In a separate bowl, mix together flour, cornstarch, baking soda, salt, garlic powder, and paprika powder.
  6. 6Prepare the dry batter: In a separate bowl, mix together flour, cornstarch, baking soda, salt, garlic powder, and paprika powder.
  7. 7Marinate the chicken: Add the chicken thighs to the wet batter and mix well. Cover and refrigerate for at least 2 hours or overnight.
  8. 8Marinate the chicken: Add the chicken thighs to the wet batter and mix well. Cover and refrigerate for at least 2 hours or overnight.
  9. 9Marinate the chicken: Add the chicken thighs to the wet batter and mix well. Cover and refrigerate for at least 2 hours or overnight.
  10. 10Dredge the chicken: Remove the chicken from the wet batter. Coat the chicken in the dry batter.
  11. 11Dredge the chicken: Remove the chicken from the wet batter. Coat the chicken in the dry batter.
  12. 12Dredge the chicken: Remove the chicken from the wet batter. Coat the chicken in the dry batter.
  13. 13Fry 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.
  14. 14Fry 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.
  15. 15Fry 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.
  16. 16Prepare 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.
  17. 17Prepare 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.
  18. 18Prepare 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.
  19. 19Prepare 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.
  20. 20Prepare 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.
  21. 21Prepare 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.
  22. 22Assemble the sandwich and enjoy.
  23. 23Assemble the sandwich and enjoy.
  24. 24Assemble the sandwich and enjoy.

Ingredients

  • 2 lb boneless, skinless chicken thighs
  • 2 lb boneless, skinless chicken thighs
  • 2 lb boneless, skinless chicken thighs
  • 1 cup buttermilk
  • 1 cup buttermilk
  • 1 cup buttermilk
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 tsp paprika powder
  • 1 tsp paprika powder
  • 1 tsp paprika powder
  • 1 /3 cup hot sauce
  • 1 /3 cup hot sauce
  • 1 /3 cup hot sauce
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 1 /3 cup cornstarch
  • 1 /3 cup cornstarch
  • 1 /3 cup cornstarch
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tsp paprika powder
  • 1 tsp paprika powder
  • 1 tsp paprika powder
  • 0.5 cup cabbage
  • 0.5 cup cabbage
  • 0.5 cup cabbage
  • 0.5 cup carrots
  • 0.5 cup carrots
  • 0.5 cup carrots
  • 0.5 cup red onion
  • 0.5 cup red onion
  • 0.5 cup red onion
  • 0.5 cup green onion
  • 0.5 cup green onion
  • 0.5 cup green onion
  • 3 tbsp mayonnaise
  • 3 tbsp mayonnaise
  • 3 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp Dijon mustard
  • 1 tbsp Dijon mustard
  • 1 tsp lemon juice
  • 1 tsp lemon juice
  • 1 tsp lemon juice
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 0.5 cup mayonnaise
  • 0.5 cup mayonnaise
  • 0.5 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp Dijon mustard
  • 1 tbsp Dijon mustard
  • 1 tbsp hot sauce
  • 1 tbsp hot sauce
  • 1 tbsp hot sauce
  • 0.25 cup buttermilk
  • 0.25 cup buttermilk
  • 0.25 cup buttermilk
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tsp paprika powder
  • 1 tsp paprika powder
  • 1 tsp paprika powder
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 8 brioche buns
  • 8 brioche buns
  • 8 brioche buns
  • 8 cheddar cheese slices
  • 8 cheddar cheese slices
  • 8 cheddar cheese slices
  • 0.5 cup pickles
  • 0.5 cup pickles
  • 0.5 cup pickles

Equipment

large bowlwhiskmeasuring cupsmeasuring spoonstongsskilletwire rack
Buttermilk Fried Crispy Chicken Sandwich | Clip Recipe