Crispy Chicken Sandwich Recipe
Buttermilk-marinated thigh, Alabama white BBQ, house-made pickles, coleslaw
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Ingredients
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Crispy Chicken Sandwich Ingredients
Method
Crispy Chicken Sandwich Directions
Marinate the Chicken
In a large bowl, combine the chicken thighs and buttermilk. Cover and refrigerate for at least 4 hours, preferably overnight.
Prepare the Coleslaw
In a separate bowl, mix together shredded cabbage, shredded carrots, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Toss well to combine and refrigerate until ready to serve.
Bread the Chicken
In a shallow dish, combine flour and cornstarch. In another bowl, beat the eggs. Remove the chicken from the buttermilk, allowing excess to drip off, then dredge in the flour-cornstarch mixture, followed by the egg wash, and back into the flour-cornstarch mixture to coat well.
Fry the Chicken
Heat oil in a large skillet over medium-high heat. Once hot, fry the chicken pieces in batches until golden brown and cooked through, about 6-8 minutes per side. Drain on paper towels.
Assemble the Sandwich
Spread Alabama white BBQ sauce on the bottom half of the bun. Add a piece of fried chicken, top with coleslaw, and finish with house-made pickles. Place the top half of the bun on and serve immediately.
