Buttermilk Chicken Sandwich Recipe

Rating 5.0

| 2

Take a trip to flavor town with this buttermilk chicken sandwich. Crispy buttermilk brined chicken thighs are topped with a tangy red cabbage slaw and layered with smooth spicy mayonnaise for the ultimate chicken sandwich.

Dinner

New American

ingredients

steps

100

minutes

Ingredients

Servings:

For the Buttermilk Chicken Sandwich

1 cup(s)

buttermilk

1/2 cup(s)

bread-and-butter pickle juice

1/2 tsp

ground black pepper

boneless, skinless chicken thighs, see notes 1

1/2 cup(s)

cornstarch

1/2 cup(s)

flour

salt and pepper, to taste

peanut or canola oil, for frying

batch of spicy mayo, see below

batch of red cabbage slaw, see below

potato or brioche buns

bread-and-butter pickles

For the Spicy Mayonnaise

1/3 cup(s)

mayonnaise

1 tsp

hot sauce

1 tsp

smoked paprika

1/2 tsp

garlic powder

For the Red Cabbage Slaw

1/4 cup(s)

vinegar

1 tblsp

olive oil

1 tblsp

honey

1/4 tsp

kosher salt, see notes 2

1/4 tsp

dry mustard

1/4 tsp

ground black pepper

3 cup(s)

red cabbage, thinly sliced

jalapeño, thinly sliced

Directions 10 steps | 100 Minutes

Step 1

Make the marinade. In a gallon-sized plastic zip-top bag, whisk together the buttermilk, sweet pickle juice and pepper.

Step 2

Add the chicken thighs and coat them in the marinade. Refrigerate and marinate for at least 1 hour, preferably overnight.

Step 3

Make the spicy mayonnaise. In a small bowl, whisk together the mayonnaise, hot sauce, smoked paprika and garlic powder. Set aside.

Step 4

Make the red cabbage slaw. In a bowl, whisk together the vinegar, olive oil, honey, salt, mustard and pepper until well combined.

Step 5

Add the red cabbage and jalapeño and toss until evenly coated. Taste and adjust for seasoning. Set aside.

Step 6

In a Dutch oven or a heavy pot, heat the oil until 350°F. In a shallow bowl, whisk together the cornstarch and flour. Lightly season with salt and pepper.

Step 7

Remove the chicken from the buttermilk marinade and let the excess marinade drip off before dredging it in the flour mixture. Shake off the excess dredge before frying.

Step 8

Deep fry the chicken thighs for about 6-8 minutes until golden brown, crispy and cooked through. Transfer the chicken onto a plate lined with paper towels.

Step 9

Assemble the sandwich. On the bottom half of a bun, spread the spicy mayonnaise. Top with a piece of fried chicken.

Step 10

Layer the red cabbage slaw. Finish with a few slices of bread and butter pickles and the top of the bun. Enjoy!

Notes:

Boneless chicken breasts can be substituted. Be sure to use chicken breasts that are comparable to the size of boneless chicken thighs.
Be sure to use Diamond Crystal kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe.

Nutrition Per Serving

View All

CALORIES

631

FAT

30.5 g

PROTEIN

43 g

CARBS

44.3 g