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Crispy Chicken Sandwich with Pickled Slaw

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Enjoy a delicious crispy chicken sandwich with a refreshing pickled slaw that brings together comfort and joy.

Ingredients

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  • 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

  1. Marinate the chicken: In a bowl, immerse the chicken thighs in buttermilk, ensuring they are well coated. Season with salt and pepper and let marinate in the refrigerator for at least one hour or overnight.
  2. Prepare the coating: In another bowl, combine the flour, paprika, garlic powder, and a pinch of salt and pepper.
  3. Heat the oil: In a skillet, heat enough oil to cover the bottom by about half an inch over medium-high heat.
  4. Dredge the chicken: Take each marinated chicken piece, allowing any excess buttermilk to drip off, and dredge it in the flour mixture.
  5. Fry the chicken: Carefully place the chicken in the hot oil, frying for about 5-7 minutes on each side until golden brown and cooked through.
  6. Make the pickled slaw: In a bowl, toss together shredded cabbage and carrots. In a separate bowl, whisk the vinegar, sugar, and a pinch of salt until the sugar dissolves, then pour over the vegetables.
  7. Toast the buns: In the last few minutes of frying, toast your sandwich buns until lightly golden.
  8. Assemble the sandwich: Place a chicken thigh on each bun and top with pickled slaw.

Notes

Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to regain crispiness.

Nutrition

Find it online: https://www.nailzspa.com/crispy-chicken-sandwich-pickled-slaw/

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