Directions 10 steps | 100 Minutes
Make the marinade. In a gallon-sized plastic zip-top bag, whisk together the buttermilk, sweet pickle juice and pepper.
Add the chicken thighs and coat them in the marinade. Refrigerate and marinate for at least 1 hour, preferably overnight.
Make the spicy mayonnaise. In a small bowl, whisk together the mayonnaise, hot sauce, smoked paprika and garlic powder. Set aside.
Make the red cabbage slaw. In a bowl, whisk together the vinegar, olive oil, honey, salt, mustard and pepper until well combined.
Add the red cabbage and jalapeño and toss until evenly coated. Taste and adjust for seasoning. Set aside.
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.
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.
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.
Assemble the sandwich. On the bottom half of a bun, spread the spicy mayonnaise. Top with a piece of fried chicken.
Layer the red cabbage slaw. Finish with a few slices of bread and butter pickles and the top of the bun. Enjoy!
- 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.