Directions
- 1Prepare the wet batter: In a large bowl, whisk together buttermilk, salt, paprika powder, hot sauce, garlic powder, and black pepper.
- 2Prepare the dry batter: In a separate bowl, mix together flour, cornstarch, baking soda, salt, garlic powder, and paprika powder.
- 3Marinate the chicken: Add the chicken thighs to the wet batter and mix well. Cover and refrigerate for at least 2 hours or overnight.
- 4Dredge the chicken: Remove the chicken from the wet batter. Coat the chicken in the dry batter.
- 5Fry 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.
- 6Prepare 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.
- 7Prepare 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.
- 8Assemble the sandwich and enjoy.
Ingredients
- 2 lb boneless, skinless chicken thighs
- 1 cup buttermilk
- 1 salt
- 1 tsp paprika powder
- 1 /3 cup hot sauce
- 1 tbsp garlic powder
- 1 tsp black pepper
- 2 cups all-purpose flour
- 1 /3 cup cornstarch
- 1 tsp baking soda
- 1 salt
- 1 tbsp garlic powder
- 1 tsp paprika powder
- 0.5 cup cabbage
- 0.5 cup carrots
- 0.5 cup red onion
- 0.5 cup green onion
- 3 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp lemon juice
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp black pepper
- 0.5 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp hot sauce
- 0.25 cup buttermilk
- 1 tsp salt
- 1 tbsp garlic powder
- 1 tsp paprika powder
- 1 tsp black pepper
- 8 brioche buns
- 8 cheddar cheese slices
- 0.5 cup pickles
Equipment
large bowlwhiskmeasuring cupsmeasuring spoonstongsskilletwire rack
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