A delicious crispy fried chicken sandwich with coleslaw and a special sauce, served on brioche buns. The chicken is marinated in a flavorful wet batter and coated with a dry batter before frying to perfection. Fresh coleslaw adds a crunchy texture, while the sauce brings everything together for a satisfying meal.
1: Prepare the wet batter: In a large bowl, whisk together buttermilk, salt, paprika powder, hot sauce, garlic powder, and black pepper.
2: Prepare the dry batter: In a separate bowl, mix together flour, cornstarch, baking soda, salt, garlic powder, and paprika powder.
3: Marinate the chicken: Add the chicken thighs to the wet batter and mix well. Cover and refrigerate for at least 2 hours or overnight.
4: Dredge the chicken: Remove the chicken from the wet batter. Coat the chicken in the dry batter.
5: Fry the chicken: Heat about 1/2-inch of oil in a skillet over medium-high heat. Fry the chicken for 5-6 minutes per side or until cooked through. Place on wire rack.
6: Prepare the coleslaw: In a bowl, mix together cabbage, carrots, red onion, green onion, mayonnaise, Dijon mustard, lemon juice, salt, garlic powder, and black pepper. Refrigerate until ready to use.
7: Prepare the sauce: In a bowl, whisk together mayonnaise, Dijon mustard, hot sauce, buttermilk, salt, garlic powder, paprika powder, and black pepper. Refrigerate until ready to use.
8: Assemble the sandwich and enjoy!
