Crispy Chicken Sandwich with Pickled Slaw
A delightful crispy chicken sandwich with tangy pickled slaw, bringing comfort and flavor to any meal.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Total Time: 90 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: None
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: Place the chicken thighs in a bowl and cover with buttermilk. Marinate for at least 1 hour (overnight preferred).
- Prepare the Flour Coating: In a large bowl, combine flour, paprika, garlic powder, and salt & pepper. Mix thoroughly.
- Heat the Oil: In a skillet, heat oil over medium-high heat until a drop of water sizzles upon contact.
- Dredge the Chicken: Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the seasoned flour mix.
- Fry the Chicken: Fry the coated chicken for about 5-7 minutes on each side, or until golden brown. Drain on paper towels.
- Make the Pickled Slaw: In a bowl, combine shredded cabbage and carrots. Whisk together vinegar, sugar, and salt in a separate bowl, then pour over the veggies.
- Assemble the Sandwiches: Toast the buns, place crispy chicken on the bottom, top with pickled slaw, and finish with the other half of the bun.
Notes
For an ultra-crispy breading, double dredge the chicken. Feel free to spice up the flour coating with cayenne pepper for added heat.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg