Southern Fried Chicken Sandwich
A towering, shatteringly crispy fried chicken thigh nestled on a pillowy brioche bun with tangy vinegar coleslaw and bread-and-butter pickles. The buttermilk brine keeps the meat impossibly juicy while the seasoned flour coating fries up into a crackling golden armor. This is the sandwich that wins arguments about what belongs on the lunch table.
Ingredients
- 4 boneless skinless chicken thighs (about 6 ounces each)
- 1 1/2 cups buttermilk
- 1 tablespoon hot sauce (such as Crystal or Frank's)
- 1 1/2 cups all-purpose flour
+ 15 more ingredients
Instructions
Place the chicken thighs between two sheets of plastic wrap and pound them to an even 1/2-inch thickness using a meat mallet or rolling pin. This ensures even cooking and helps the chicken fit the bun properly.
Whisk together the buttermilk and hot sauce in a shallow dish. Submerge the chicken thighs, cover, and refrigerate for at least 20 minutes or up to overnight. The longer the brine, the more tender and flavorful the meat.
While the chicken brines, prepare the coleslaw. Toss the shredded cabbage with mayonnaise, apple cider vinegar, sugar, and a pinch of salt and pepper. Mix well, cover, and refrigerate until ready to assemble.
In a wide shallow bowl, whisk together the flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper until evenly combined.
Pour oil into a large heavy-bottomed skillet or Dutch oven to a depth of about 1 inch. Heat over medium-high heat until the oil reaches 350 degrees Fahrenheit. Use a thermometer for accuracy.
Remove one chicken thigh from the buttermilk, letting the excess drip off for a moment. Dredge it thoroughly in the seasoned flour mixture, pressing the flour firmly into every surface. Dip it back into the buttermilk briefly, then dredge in the flour a second time, pressing again. This double-dredge creates the thick, craggy crust. Repeat with remaining thighs.
Carefully lower the coated chicken thighs into the hot oil, working in batches if necessary to avoid crowding the pan. Fry for 5 to 6 minutes per side, adjusting heat to maintain the oil temperature between 325 and 350 degrees. The chicken is done when the crust is deep golden brown and the internal temperature reads 165 degrees Fahrenheit.
Transfer the fried chicken to a wire rack set over a sheet pan. Season immediately with a light sprinkle of salt while the crust is still glistening. Let rest for 3 minutes.
Split the brioche buns and brush the cut sides with melted butter. Toast them in a dry skillet over medium heat until golden, about 1 to 2 minutes.
Assemble each sandwich by placing a fried chicken thigh on the bottom bun, topping with a generous mound of coleslaw and 2 pickle slices, then closing with the top bun. Serve immediately while the chicken is still crackling.
Nutrition Estimate
Per serving • Estimated by Blinner AI