out of this world. [spicy buttermilk fried chicken sandwich]
Now that awards season has wrapped, work has finally slowed down a bit and I’ve been able to get back in the kitchen to prepare some blog-worthy meals! This fried chicken sandwich was out.of.this.world delicious. Although time consuming to make (you will want to marinate the chicken up to 24 hours), I promise it will be worth it in the end!
spicy buttermilk fried chicken sandwich
- For the buttermilk marinade:
- 3-4 boneless, skinless chicken breasts cut in half
- 1 cup buttermilk
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1 tsp. black pepper
- 1 tsp. salt
- For the breading and fried chicken:
- 2 cups flour, seasoned with salt and pepper
- Remaining buttermilk from the marinade
- Salt, to season the fried chicken
- Vegetable oil, for frying
- For the slaw:
- ½ small red onion, thinly sliced
- 1 jalapeno, seeded, de-veined and thinly sliced
- 4 cups purple cabbage, thinly sliced
- ½ cup homemade pickle slices (you don't have to use homemade & can use store bought)
- ¼ cup pickle juice from the jar
- For the aioli:
- 1 clove garlic, finely grated
- ½ cup mayonnaise
- 1 tbsp. Tabasco
- For assembly:
- White sandwich rolls, sliced in half
- 2 tbsp. butter, at room temperature
- Place chicken breasts in a large Ziploc bag and pound until ½-inch thick. Cut each chicken breast in half crosswise to make two small pieces of chicken approximately the same size as the bun.
- In a large bowl, mix together the buttermilk, paprika, garlic powder, salt and pepper. Add the chicken to the mixture and place in the fridge. Marinate the chicken up to 24 hours.
- To make the aioli and slaw, mix the garlic, mayonnaise and hot sauce in a small bowl. Cover and chill. Next, in a medium bowl, toss together the red onion, jalapeno, cabbage, pickles and pickle juice. Cover and chill.
- In a small bowl, add the flour, salt and pepper. In another small bowl, add the buttermilk from the chicken marinade and set the marinated chicken aside.
- To fry the chicken, working with one piece at a time, dredge the buttermilk-coated chicken in the flour mixture, shaking off any excess. Dip the chicken in the bowl with the buttermilk, allowing any excess to drip back into the bowl. Dredge the chicken back in the flour, shaking off any excess flour. Repeat with the remaining chicken halves.
- Pour vegetable oil into a medium Dutch oven or skillet to a depth of ½ inch and heat over medium heat to 350 degrees Fahrenheit. Set a wire rack over a backing sheet lined with paper towels. Working in batches, add the floured chicken to the hot oil and fry until golden brown and cooked through, about 3 minutes per side. Using a spatula or tongs, transfer pieces to the rack. Season the hot chicken with salt, to taste.
- To assemble, spread the cut sides of the rolls with butter. Heat a second skillet over medium heat. Working in batches, toast the rolls, buttered-side down, until browned and crisp, about 1 minute. Remove and spread with the spicy mayo. Build sandwiches on the rolls with chicken on the bottom, topped with the chilled slaw. Serve.