Buttermilk Fried Chicken Sandwich

Posted on December 5, 2018

What could be more comforting than a Buttermilk Fried Chicken Sandwich with Sriracha Mayo and Slaw on our Turano Brioche Sandwich Rolls?

Buttermilk Fried Chicken Sandwich

Mouthwatering comfort food at its finest.

Cook Time:60 min
Prep Time:30 min
Total Time:90 min
Category:Entree
Yield:4
Method:Frying
Preparation
1. Mix the water, salt and vinegar in a large bowl. Place the chicken in the bowl and cover with plastic wrap. Place in the fridge for at least 2 hours, or preferably overnight.

2. To make the slaw, place all the ingredients in a large bowl with a generous punch of both salt and pepper. Cover and chill until ready to use.

3. To make the sriracha mayo, place all the ingredients in a bowl and mix thoroughly. Cover and refrigerate until ready to use.

4. When you’re ready to fry the chicken, remove it from the bowl and pat dry. Place the buttermilk in a bowl and the flour in a separate bowl. Add a tablespoon of pepper to the flour and stir in. Add three tablespoons of buttermilk to the flour and mix it in with your fingertips, so that clumps of the flour form.

5. Heat the oil in a saucepan. Place the chicken thighs in to the buttermilk. Take each piece of chicken out of the buttermilk and allow the excess to drip off. Place the pieces in to the flour one at a time and make sure they’re coated in a thick layer of flour.

6. Once the oil has reached the right temperature and heated, carefully place the chicken pieces in the oil. Make sure the oil stays between 300 and 350 degrees. Cook for about 2 minutes on the first side, until it’s really brown and crisp. Flip on the other side and cook for another 2-3 minutes, until the chicken is cooked through. Remove the chicken and place on a paper towel covered plate to soak up the excess oil. Sprinkle some salt over the chicken.

7. Assemble the sandwiches by spreading some of the mayo on the bottom bun. Top with a piece of chicken, followed by some slaw, some more mayo, and the top bun. Enjoy!
Ingredients
* Turano Gourmet Brioche Rolls
* For the Fried Chicken:
* 1 tbsp. salt
* 250 mil cider vinegar
* 4 boneless skinless chicken thighs
* 250 ml. buttermilk
* 210 g. self-raising flour
* Vegetable oil
* For the Slaw:
* 1/4 large white cabbage thinly sliced (can use red cabbage also)
* 1/2 red onion thinly sliced
* 1 tsp. finely chopped cilantro
* 1 red chilli
* 3 tbsp. cider vinegar
* Juice of half a lime
* Salt and pepper
* For the Sriracha Mayo
* 115 ml mayonnaise
* 1 tbsp. sriracha sauce
* 1 clove garlic, crushed