Description
A classic buttermilk fried chicken sandwich featuring crispy, juicy chicken paired with creamy coleslaw and tangy pickles on a soft brioche bun.
Ingredients
- 4 boneless chicken thighs
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- Vegetable oil for frying
- 4 brioche buns, split and toasted
- Creamy coleslaw
- Bread and butter pickles
Instructions
- Marinate: Place chicken thighs in buttermilk, cover, and refrigerate for at least 2 hours.
- Prep the dredge: Whisk together flour, paprika, garlic powder, onion powder, salt, and pepper in a shallow bowl.
- Heat the oil: Pour oil into a skillet and heat to 350°F (175°C).
- Dredge the chicken: Coat chicken in flour mixture, optionally double dredge for extra crunch.
- Fry in batches: Fry chicken until golden brown and internal temperature reaches 165°F (74°C), about 5–7 minutes per side.
- Drain and rest: Transfer to a wire rack and let rest for 5 minutes.
- Toast buns: Lightly butter and toast brioche buns until golden.
- Assemble: Spread sauce on the bun, add the fried chicken, coleslaw, and pickles. Serve immediately.
Notes
For a spicier kick, add cayenne to the flour and hot sauce to buttermilk. Use skinless chicken for lighter options.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American