Fried Chicken Sandwich
User Reviews
5
2 reviews
Excellent
-
Prep Time
40 mins
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Cook Time
20 mins
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Marinate Time
6 hrs
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Servings
6
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Course
Snacks
Fried Chicken Sandwich
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
fried chicken
- 2 chicken breast boneless, skinless, 6 ounce, each sliced in half
- 2 cups buttermilk
- 1 ½ cups all-purpose flour
- 2 tablespoons smoked paprika
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 2 teaspoons black pepper cracked
- 1 teaspoon salt
- 2 egg
- vegetable oil for frying
quick and simple slaw
- 2 cups red cabbage shredded
- 2 cups green cabbage shredded
- ½ cup mayonnaise
- ¼ cup apple cider vinegar
- salt to taste
- black pepper to taste
assembly
- ¼ cup BBQ sauce sweet and tangy
- 10 cornichon cut in half lengthwise
- 1 tomato vine ripe, thinly sliced
- 1 challah bread or brioche, loaf
Instructions
- Place chicken and buttermilk in a large bowl and toss together. Cover, place in the refrigerator and marinate for at least 6 hours and up to 12.
- Pour oil into a heavy bottom skillet about 2 inches high and preheat to 350˚F.
- In a shallow baking dish combine flour and spices. Toss together. Remove chicken from buttermilk and season with salt and pepper. Add eggs to reserved buttermilk and whisk together.
- Dredge chicken pieces into flour mixture, shaking off any excess. Dip chicken into buttermilk mixture and return to flour mixture. Shake off excess flour once again.
- Carefully place chicken into oil and fry for 7 to 8 minutes. Flip and continue to fry for 5 to 6 minutes or until the juices run clear. Remove from heat and drain onto paper towels. Season with salt and pepper.
- For coleslaw: Place all ingredients into a mixing bowl and toss together until fully combined. Cover and refrigerate for at least 1 hour before serving.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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