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Fried Chicken Sandwich

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
40 mins
Cook Time
40 mins
Marinate Time
6 hrs
Servings: 6
Course: Snacks

Ingredients

fried chicken
  • 2 (6 ounce) boneless, skinless chicken breasts 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 chile powder
  • 2 teaspoons cracked black pepper
  • 1 teaspoon salt
  • 2 eggs
  • vegetable oil for frying
quick and simple slaw
  • 2 cups shredded red and green cabbage
  • ½ cup mayonnaise
  • ¼ cup apple cider vinegar
  • salt and pepper to taste
assembly
  • ¼ cup sweet and tangy bbq sauce
  • 10 cornichons, cut in half lengthwise
  • 1 vine ripe tomato, thinly sliced
  • 1 loaf challah or brioche

Instructions

    Cup of Yum
  1. 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.
  2. Pour oil into a heavy bottom skillet about 2 inches high and preheat to 350˚F.
  3. 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.
  4. 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.
  5. 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.
  6. 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.