Fried Chicken Sandwich Recipe
Witth breaded chicken topped with slaw, pickles, and spicy aioli.
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Ingredients
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For the breaded chicken
For the slaw
For the spicy aioli & assembly
Method
For the breaded chicken
Prepare chicken
If using thick chicken breasts, pound to an even thickness about 1/2 inch. Trim excess fat. Pat pieces dry with paper towels.
Marinate
In a shallow dish combine buttermilk and 1 tbsp hot sauce (if using). Add chicken, pressing to submerge. Cover and refrigerate 30 minutes to 4 hours (30 minutes is fine for quick cook).
Make dredge
In a wide bowl combine flour, cornstarch, 1.5 tsp salt, 1 tsp black pepper, smoked paprika, garlic powder, onion powder, and cayenne. Whisk to mix thoroughly.
Prepare egg wash
In another shallow bowl whisk together eggs and 2 tbsp milk until smooth.
Dredge chicken
Remove a piece of chicken from the buttermilk, letting excess drip off. Dip into the flour mixture, then into the egg wash, then again into the flour mixture pressing to form an even coating. Place on a wire rack; repeat for all pieces. Let rest 10 minutes to help coating adhere.
Heat oil
Pour 1 to 2 cups neutral oil (vegetable, canola, or peanut) into a large skillet to a depth of about 1/2 to 3/4 inch for shallow frying, or heat 2 cups in a pot to 350°F (175°C) for deep frying. Heat over medium-high until oil reaches 350°F (use thermometer) or until a small pinch of flour sizzles and browns slowly.
Fry chicken
Working in batches, gently add coated chicken to hot oil and fry 4–6 minutes per side for thinner pieces or 6–9 minutes per side for thicker pieces, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain oil between 325–350°F. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F oven if needed.
For the slaw
In a large bowl combine sliced green cabbage, red cabbage, shredded carrot, and sliced red onion.
In a small bowl whisk together 3 tbsp mayonnaise, 1 tbsp apple cider vinegar, 1 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
Pour dressing over vegetables and toss to combine thoroughly. Taste and adjust salt, pepper, or vinegar. Refrigerate until assembly. The slaw can be made up to 4 hours ahead for better flavor.
For the spicy aioli & assembly
Make the spicy aioli: In a small bowl combine 1/2 cup mayonnaise, 2 tsp sriracha, 1 tsp lemon juice, and 1/2 tsp minced garlic. Whisk until smooth. Taste and adjust heat or acidity. Refrigerate until ready to use.
Toast buns: Heat a skillet over medium. Butter cut sides of the buns with the unsalted butter. Toast buttered sides in skillet until golden, about 1–2 minutes.
Assemble sandwiches: Spread about 1–2 tbsp spicy aioli on both bun bottoms and tops. Place one fried chicken piece on the bottom bun. Top chicken with 1/4 to 1/2 cup slaw (lightly pressed to stay on the chicken), 2 pickle slices (or more to taste), and optional pickled jalapeños. Close with top bun.
Serve: Serve immediately while chicken is hot and crispy. Provide extra aioli and pickles on the side if desired.