Tangy Fried Chicken Sandwich

Tangy Fried Chicken Sandwich


• 4 Brioche Rolls
For the chicken:
• 4 boneless skinless chicken breasts
• 1 tablespoon seasoning mix (paprika, pepper, garlic, and onion powder)
• 1 cup buttermilk
• 1 large egg
• 1 1/2 cups flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 2 teaspoons salt
• 1 tablespoon seasoning mix
• 4–5 cups peanut oil for frying
For the sandwich:
• 3 cups shredded cabbage
• 1/2 cup shredded carrots
• 1/2 cup mayonnaise
• 2 tablespoon white vinegar
• 1/2 tablespoon sugar
• 1/4 teaspoon salt
• Swiss cheese
• Pickles, pickled jalapenos, etc.
• Honey dijonnaise


① In a plastic bag or glass bowl, combine the chicken with all the wet ingredients. Marinate in the fridge for 4-6 hours.
② In a shallow bowl, combine all the dry ingredients except the oil.
③ Toss all your ingredients together!
③ Heat the peanut oil in a frying pan until a speck of water sizzles across the top. Using tongs, shake excess liquid off the chicken pieces. Coat each piece in the dry flour mix. Add to the hot oil. ④ Fry for 5 minutes on one side, then 2-3 minutes on the other side until golden brown and crispy. Drain on a paper towel-lined plate and sprinkle with a little more salt (to taste).
⑤ Build your ideal summertime fried chicken sandwich! I like bacon, Swiss cheese, honey dijonnaise, pickles, and slaw!

Send this to a friend