Fried Chicken Sandwich

Portions:4
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Ingredients

  • 1 cup buttermilk
  • 2 tablespoons hot sauce
  • 2 8-ounce boneless, skinless chicken breasts, halved crosswise and pounded ¼ inch thick
  • Kosher salt and freshly ground black pepper
  • Vegetable oil for frying
  • 2 teaspoons seasoned salt like Lawry’s
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • ¾ cup all-purpose flour
  • ¾ cup rice flour
  • ½ cup cornstarch
  • 1 teaspoon baking powder
  • 2 tablespoons unsalted butter at room temperature
  • 4 brioche buns halved
  • Dill pickle slices

FOR THE SLAW

  • 1½ cups shredded napa cabbage
  • ¼ cup shredded red cabbage
  • ¼ cup shredded carrots
  • 2 tablespoons sliced scallions
  • ¼ cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon hot sauce
  • Kosher salt and freshly ground black pepper

Instructions

  • First prepare the fried chicken: In a gallon-size zip-top bag, combine the buttermilk and hot sauce.
  • Season the chicken with salt and pepper and add to the buttermilk.
  • Seal the bag and marinate in the refrigerator for at least 1 hour and up to overnight.
  • Meanwhile, make the slaw: In a medium bowl, combine the napa cabbage, red cabbage, carrots, scallions, mayonnaise, vinegar, and hot sauce and season with salt and pepper.
  • Set aside.
  • Fill a large Dutch oven with 3 inches of vegetable oil and heat the oil to 365ºF.
  • Line a baking sheet with a wire rack.
  • In a large bowl, combine the seasoned salt, garlic powder, cayenne, all-purpose flour, rice flour, cornstarch, and baking powder.
  • Add a few tablespoons of the buttermilk mixture and mix to create clumps.
  • This will help make the chicken extra crispy.
  • Remove the chicken from the buttermilk brine and, one piece at a time, dredge in the flour mixture.
  • Dip back in the buttermilk and then dredge in the flour mixture again, creating a double dredge.
  • Add the chicken to the hot oil and cook until golden brown and the internal temperature reaches 165ºF, 6 to 8 minutes, flipping halfway through.
  • Transfer to the prepared baking sheet and season with kosher salt.
  • Spread the butter evenly on the cut sides of the rolls.
  • Heat a large skillet over medium-high heat and toast the buns until golden, about 1 minute.
  • Transfer to a cutting board.
  • Line the bottom of a bun with a few pickle slices.
  • Add a piece of fried chicken and a large handful of the slaw.
  • Sandwich with the top half of the bun and enjoy.

Notes / Tips / Wine Advice:

If you have the time, brining the chicken overnight is really the way to go. It will give you the most flavor and cuts down on some of the prep.
The double dredge helps create that crispy crust that makes a piece of fried chicken amazing. Don’t skimp on your dredging!
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Course Chicken / Sandwich toppings