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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 45 minServes 8Nutri-Score D€€
from @iramsfoodstory373 imports1 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • boneless skinless chicken thighsMeat900 g
  • buttermilk (for the wet batter)Dairy240 ml
  • salt (to taste, for the wet batter)Spices6 g
  • paprika powder (for the wet batter)Spices2 g
  • hot sauce (for the wet batter)Pantry80 ml
  • garlic powder (for the wet batter)Spices8 g
  • black pepper (for the wet batter)Spices2 g
  • all-purpose flour (for the dry batter)Grains250 g
  • cornstarch (for the dry batter)Pantry40 g
  • baking soda (for the dry batter)Pantry5 g
  • salt (to taste, for the dry batter)Spices6 g
  • garlic powder (for the dry batter)Spices8 g
  • paprika powder (for the dry batter)Spices2 g
  • cabbage (thinly sliced)Produce50 g
  • carrots (shredded)Produce60 g
  • red onion (shredded)Produce60 g
  • green onion (chopped)Produce50 g
  • mayonnaise (for the coleslaw)Pantry50 g
  • Dijon mustard (for the coleslaw)Pantry15 g
  • lemon juice (for the coleslaw)Produce5 ml
  • salt (to taste, for the coleslaw)Spices3 g
  • garlic powder (for the coleslaw)Spices3 g
  • black pepper (for the coleslaw)Spices2 g
  • mayonnaise (for the sauce)Pantry110 g
  • Dijon mustard (for the sauce)Pantry15 g
  • hot sauce (for the sauce, adjust to taste)Pantry30 ml
  • buttermilk (for the sauce)Dairy60 ml
  • salt (to taste, for the sauce)Spices3 g
  • garlic powder (for the sauce)Spices8 g
  • paprika powder (for the sauce)Spices2 g
  • black pepper (for the sauce)Spices2 g
  • brioche bunsBakery8 pieces
  • cheddar cheese slicesDairy8 pieces
  • pickles (sliced)Pantry75 g
  • frying oil (for shallow frying)Pantry500 ml

per serving

Nutrition

610kcal

Carbs
41 g
Proteins
27 g
Fat
38 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×4
  • Whisk
  • Frying pan
  • Cooling rack
  • Tongs

step by step

Method

  1. Make the wet batter

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

  2. Make the dry batter

    • In a separate bowl, mix together the flour, cornstarch, baking soda, salt, garlic powder and paprika.
    Step 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.
    Step 3

  4. Coat the chicken

    • Remove the chicken from the wet batter.
    • Coat each piece thoroughly in the dry batter.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 8
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