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Fried Chicken Sandwich
Fried Chicken Sandwich
Ingredients
4 Turano Brioche Buns, toasted
15-20 pickle slices
¼ cup mayonnaise
¼ cup buttermilk
½ tsp. salt
½ tsp. black pepper
1 bag shredded cabbage/coleslaw mix
4 thin chicken breast fillets
1 cup buttermilk
2 cups vegetable or peanut oil
1 cup flour
1 tsp. salt
1 tsp. black pepper
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. cayenne pepper
½ tsp. paprika
Directions
COLESLAW: Mix mayo, buttermilk, salt, pepper, and shredded cabbage/ coleslaw together, then set aside.
FOR CHICKEN: Place chicken and buttermilk in a zip top bag and refrigerate for a minimum of 2 hours (overnight is best).
Preheat a large skillet with oil to 350°F.
Combine flour and all seasonings in a large bowl, stir to incorporate.
Separate chicken and buttermilk, pouring buttermilk into a bowl. Coat chicken fillets with a thin layer of flour, shaking off any excess.
Dip fillets into buttermilk to coat and then return to the flour to recoat.
Gently lay fillets one-by-one into the preheated oil. Fry on each side 3-4 minutes or until golden brown and crisp.
Remove fillets from oil and set on a pan lined with a few layers of paper towels to dry. Let sit 2-3 minutes
Top buns with pickles, chicken, and slaw, then serve.
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