American
Crispy Buttermilk Chicken Sandwiches
Shatteringly crisp fried chicken thighs stacked with pickles and creamy slaw on a buttered bun.
Ingredients
- 4 tbsp boneless chicken thighs
- 1 cup buttermilk
- 2 tbsp hot sauce
- 1,5 cup all-purpose flour
- 0,25 cup cornstarch
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 4 cup neutral frying oil
- 12 tbsp dill pickle slices
- 1 cup coleslaw mix
- 3 tbsp mayonnaise
- 4 tbsp potato buns
Instructions
- 1
Marinate chicken thighs in buttermilk and hot sauce for at least 30 minutes.
- 2
Whisk flour, cornstarch, paprika and garlic powder; dredge each thigh, pressing to coat, and add a splash of the buttermilk for craggy bits.
- 3
Heat oil to 350°F. Fry chicken 5-6 minutes per side until deep golden and cooked through.
- 4
Drain on a rack and season immediately with salt.
- 5
Toast buttered buns until golden.
- 6
Layer mayo, crispy chicken, pickles and slaw. Serve while shatteringly crisp.
Chef's tip
Keep oil steady between 340-350°F. Too hot burns the crust before the thigh cooks; too cool and the coating drinks up grease.
Suggested pairing
An off-dry Riesling tames the heat and refreshes between crunchy bites.
Similar recipes
Where to next
Add this recipe to your weekly plan
With Olivi, Olive plans your meals and turns your recipes into an automatic grocery list, sorted by aisle.
Try Olivi for free