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Buttermilk Fried Crispy Chicken Sandwich with Coleslaw and Spicy Mayo
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Buttermilk Fried Crispy Chicken Sandwich with Coleslaw and Spicy Mayo

2 h 45Pour 8Nutri-Score D€€
par @iramsfoodstory374 imports1 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

8 personnes
  • boneless skinless chicken thighsViandes900 g
  • buttermilk (for the wet batter)Produits laitiers240 ml
  • salt (to taste, for the wet batter)Épices6 g
  • paprika powder (for the wet batter)Épices2 g
  • hot sauce (for the wet batter)Épicerie80 ml
  • garlic powder (for the wet batter)Épices8 g
  • black pepper (for the wet batter)Épices2 g
  • all-purpose flour (for the dry batter)Céréales250 g
  • cornstarch (for the dry batter)Épicerie40 g
  • baking soda (for the dry batter)Épicerie5 g
  • salt (to taste, for the dry batter)Épices6 g
  • garlic powder (for the dry batter)Épices8 g
  • paprika powder (for the dry batter)Épices2 g
  • cabbage (thinly sliced)Fruits et légumes50 g
  • carrots (shredded)Fruits et légumes60 g
  • red onion (shredded)Fruits et légumes60 g
  • green onion (chopped)Fruits et légumes50 g
  • mayonnaise (for the coleslaw)Épicerie50 g
  • Dijon mustard (for the coleslaw)Épicerie15 g
  • lemon juice (for the coleslaw)Fruits et légumes5 ml
  • salt (to taste, for the coleslaw)Épices3 g
  • garlic powder (for the coleslaw)Épices3 g
  • black pepper (for the coleslaw)Épices2 g
  • mayonnaise (for the sauce)Épicerie110 g
  • Dijon mustard (for the sauce)Épicerie15 g
  • hot sauce (for the sauce, adjust to taste)Épicerie30 ml
  • buttermilk (for the sauce)Produits laitiers60 ml
  • salt (to taste, for the sauce)Épices3 g
  • garlic powder (for the sauce)Épices8 g
  • paprika powder (for the sauce)Épices2 g
  • black pepper (for the sauce)Épices2 g
  • brioche bunsBoulangerie8 morceaux
  • cheddar cheese slicesProduits laitiers8 morceaux
  • pickles (sliced)Épicerie75 g
  • frying oil (for shallow frying)Épicerie500 ml

par portion

Nutrition

610kcal

Glucides
41 g
Protéines
27 g
Lipides
38 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×4
  • Fouet
  • Poêle
  • Grille de refroidissement
  • Pince de cuisine

pas à pas

Préparation

  1. Make the wet batter

    • In a large bowl, whisk together the buttermilk, salt, paprika, hot sauce, garlic powder and black pepper.
    Étape 1

  2. Make the dry batter

    • In a separate bowl, mix together the flour, cornstarch, baking soda, salt, garlic powder and paprika.
    Étape 2

  3. Marinate the chicken

    • Add the chicken thighs to the wet batter and mix well.
    • Cover and refrigerate for at least 2 hours or overnight.
    Étape 3

  4. Coat the chicken

    • Remove the chicken from the wet batter.
    • Coat each piece thoroughly in the dry batter.
    Étape 4

  5. 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 until golden and cooked through.
    • Place on a wire rack to drain.
    Étape 5

  6. Make the coleslaw

    • In a bowl, mix together the cabbage, carrots, red onion, green onion, mayonnaise, Dijon mustard, lemon juice, salt, garlic powder and black pepper.
    • Refrigerate until ready to use.
    Étape 6

  7. Make the spicy sauce

    • In a bowl, whisk together the mayonnaise, Dijon mustard, hot sauce, buttermilk, salt, garlic powder, paprika and black pepper.
    • Refrigerate until ready to use.
    Étape 7

  8. Assemble the sandwiches

    • Spread a layer of sauce on the bottom bun.
    • Add a fried chicken thigh, a slice of cheddar, some coleslaw and pickles.
    • Close with the top bun and serve.
    Étape 8
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