Description
These Spicy Buttermilk Fried Chicken Sandwiches are fried to perfection, topped with creamy coleslaw, and served on a buttery Brioche bun!
Ingredients
Scale
- 6 Boneless Chicken Thighs
- 2 tsp. Salt
- 1 tsp. Black pepper
- 2 tsp. Dried thyme
- 1 c. Buttermilk
- 3–4 dashes of hot sauce
- 1 c. flour
- 1/2 tsp. Salt
- 1/2 tsp. Black pepper
- 3/4 tsp. Cayenne Pepper
- 1/2 tsp. Onion powder
- 1/2 tsp. Garlic powder
- 1/2 tsp. Smoked Paprika
- 4 c. coleslaw mix
- 1/2 c. mayo
- 1 tbsp. Apple cider vinegar
- 1 tbsp. Honey
- Kosher salt and pepper to taste
- 6 Brioche Buns
- Oil for frying
- Dill pickle chips
Instructions
- Season the chicken thighs on both sides with salt, pepper, and dried thyme. Place in an airtight container and pour over the buttermilk. Allow sitting for at least 30 minutes or overnight. In the refrigerator.
- Preheat your deep fryer or Dutch Oven to 350 degrees. Fill halfway with vegetable oil or canola oil.
- Combine the flour, salt, pepper, onion powder, garlic powder, smoked paprika, and red pepper in a shallow dish. Take a chicken thigh from the buttermilk and shake the excess. Take the chicken thigh, dredge through the flour mixture, and shake off the excess.
- Place in the hot oil and fry for about 7 minutes or until golden brown. When finished, transfer to a cooling rack lined with a paper towel and immediately sprinkle with a little salt.
- Add coleslaw, mayo, honey, and vinegar in a medium bowl. Toss together and season with salt and pepper to taste.
- You can toast the buns on the stove and add two tablespoons of butter on medium high heat. Once melted, add the buns, inside down, and toast for about 1 minute. Layer the sandwich with fried chicken, pickles, and coleslaw.
- Prep Time: 45 mins
- Cook Time: 25 mins
- Category: Sandwich
- Method: Deep Dry
- Cuisine: American
