Description
A crispy and juicy chicken sandwich with a spicy coating, topped with a fresh and tangy slaw for a perfect balance of flavor and texture.
Ingredients
- 4 boneless, skinless chicken thighs or breasts
- 1 cup buttermilk (or milk with vinegar)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups vegetable or canola oil (for frying)
- 4 sandwich buns
- 1 cup shredded cabbage
- 1 small carrot, grated
- 2 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon sugar
- Pinch of salt
Instructions
- Place chicken in a bowl, cover with buttermilk, and marinate for at least 30 minutes.
- In a separate bowl, mix flour, paprika, cayenne, garlic powder, salt, and pepper.
- Remove chicken from marinade, let excess drip off, and coat thoroughly in flour mixture.
- Heat oil in a pan to 175°C and fry chicken for 5–6 minutes per side until golden and cooked through.
- Transfer to paper towels to drain.
- Mix cabbage, carrot, mayonnaise, vinegar or lemon juice, sugar, and salt to make slaw.
- Toast sandwich buns lightly.
- Assemble sandwiches with fried chicken and slaw on buns.
- Serve immediately.
Notes
- Double-coat chicken for extra crispiness.
- Adjust cayenne for desired spice level.
- Keep slaw separate if storing leftovers.
- Reheat chicken in oven to retain crispiness.
- Add pickles or sauce for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 6g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
