Description
This Southern reminiscent classic is the most juiciest and deliciously-spiced crispy buttermilk fried chicken sandwich with creamy coleslaw, bread and butter pickles; all piled high on a toasty, buttery, pillowy soft brioche bun!
Ingredients
Fried Chicken Sandwiches:
- 2 boneless/skinless chicken breasts, halved
- 1 cup buttermilk
- salt/pepper
- 4 Brioche hamburger buns
- bread and butter pickles
- Vegetable oil for frying, about 1.5 quarts
Flour Dredge:
- 1 1/2 cups all-purpose flour
- 2 teaspoon kosher salt
- 1 teaspoon onion powder
- 1 teaspoon ground mustard
- 1 teaspoon white pepper
Buttermilk Dredge:
- 1 cup buttermilk
- 2 teaspoons Louisiana-style, hot sauce
Coleslaw:
- store-bought bag of ready-to-go coleslaw, about 2 cups
- 1/2 cup mayonnaise
- salt/pepper
Instructions
- Put chicken in a large resealable bag with buttermilk and season with salt/pepper. Mix everything together in bag and transfer to fridge to let brine overnight.
- Take chicken out, shaking off excess buttermilk and place on a plate, then discard bag of buttermilk.
- In a large dutch oven, begin heating oil with deep fry thermometer. Oil needs to reach 350°F before frying.
- Using two shallow pie plates, in one, add flour dredge ingredients, and in the other dish, add buttermilk dredge ingredients and stir each dish together.
- Dredge each chicken piece in flour mixture, then buttermilk mixture, then back in flour. Be sure that chicken is fully coated every time.
- Use tongs to handle chicken and fry each piece of chicken until cooked through and golden brown, about 2-3 minutes on each side. Transfer chicken to a small sheet pan fitted with a wire rack. Let excess oil drip off and cool for about 10 minutes.
- To make coleslaw, in a small bowl, simply combine slaw with mayonnaise and salt/pepper.
- Build and assemble your fried chicken sandwiches and enjoy!