Description
A delicious crispy chicken sandwich with a tangy pickled slaw, perfect for a weeknight dinner or special occasions.
Ingredients
Scale
- 4 pieces boneless, skinless chicken thighs
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Oil for frying
- 4 pieces sandwich buns
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup vinegar (white or apple cider)
- 1 tablespoon sugar
- Salt, to taste
Instructions
- Marinate the Chicken: Start by placing your chicken thighs in buttermilk with a sprinkle of salt and pepper. Let marinate for at least one hour, or overnight for optimal flavor.
- Prepare the Coating: Combine all-purpose flour, paprika, garlic powder, salt, and pepper in a mixing bowl.
- Heat the Oil: Pour oil into a skillet and heat over medium-high until shimmering.
- Dredging the Chicken: Remove chicken from buttermilk and dredge in the flour mixture, ensuring even coating.
- Fry the Chicken: Add chicken to hot oil and fry for 5–7 minutes on each side until golden brown. Drain on paper towels.
- Make the Pickled Slaw: Whisk together vinegar, sugar, and salt. Toss in cabbage and carrots to pickle slightly.
- Assemble the Sandwich: Spread condiments on toasted buns, layer with crispy chicken and pickled slaw, and cap with the other bun.
Notes
To enhance flavor, consider marinating the chicken overnight. Avoid overcrowding the pan when frying for optimal crunch.
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg