Ingredients
Method
Prepare the Wet Batter:
- In a large mixing bowl, whisk together buttermilk, salt, paprika, hot sauce, garlic powder, and black pepper until thoroughly combined.
Prepare the Dry Batter:
- In a separate bowl, mix flour, cornstarch, baking soda, salt, garlic powder, and paprika until evenly blended.
Marinate the Chicken:
- Submerge the chicken thighs in the wet batter, ensuring they are completely coated.
- Cover and refrigerate for a minimum of 2 hours, or overnight for optimal flavor.
Dredge the Chicken:
- After marination, remove the chicken from the wet batter and coat each piece evenly with the dry batter.
Fry the Chicken:
- Heat approximately ½ inch of oil in a skillet over medium-high heat.
- Fry the chicken for 5 to 6 minutes on each side, or until golden brown and fully cooked.
- Transfer to a wire rack to allow excess oil to drain.
Prepare the Coleslaw:
- In a mixing bowl, combine cabbage, carrots, red onion, green onion, mayonnaise, Dijon mustard, lemon juice, salt, garlic powder, and black pepper.
- Mix thoroughly and refrigerate until ready to serve.
Prepare the Sauce:
- In a mixing bowl, combine mayonnaise, Dijon mustard, hot sauce, buttermilk, salt, garlic powder, paprika, and black pepper.
- Whisk until smooth and refrigerate until ready for use.
Assemble the Sandwiches:
- Lightly toast the brioche buns. On each bottom bun, place a slice of cheddar cheese.
- Add a piece of crispy fried chicken, then generously top with coleslaw and a drizzle of the prepared sauce.
- For added crunch, include pickles before covering with the top bun.
Serve
- Serve immediately and savor your homemade crispy fried chicken sandwich!
Video
Notes
Crispy Coating:
To get an even crispier coating, consider double-dipping the chicken. After coating the chicken in the wet batter, dip it back in the wet batter and coat it in the dry batter again before frying. Buttermilk Substitution:
If you don’t have buttermilk, you can make a quick substitute by adding 1 tbsp of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5-10 minutes before using. Spicy Kick:
Want to add more spice? Try adding a pinch of cayenne pepper to the wet batter or sprinkle some chili flakes over the fried chicken. Coleslaw Variations:
You can make the coleslaw your own by adding extra ingredients like thinly sliced apples for sweetness, or a handful of cilantro for a fresh herb taste. If you prefer a creamy slaw, increase the mayo and Dijon mustard ratio. For a Healthier Option:
Instead of frying the chicken, you can airfry it at 400°F (200°C) for 20-25 minutes, flipping halfway through. The chicken won’t be as crispy but will still be flavorful.
To get an even crispier coating, consider double-dipping the chicken. After coating the chicken in the wet batter, dip it back in the wet batter and coat it in the dry batter again before frying. Buttermilk Substitution:
If you don’t have buttermilk, you can make a quick substitute by adding 1 tbsp of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5-10 minutes before using. Spicy Kick:
Want to add more spice? Try adding a pinch of cayenne pepper to the wet batter or sprinkle some chili flakes over the fried chicken. Coleslaw Variations:
You can make the coleslaw your own by adding extra ingredients like thinly sliced apples for sweetness, or a handful of cilantro for a fresh herb taste. If you prefer a creamy slaw, increase the mayo and Dijon mustard ratio. For a Healthier Option:
Instead of frying the chicken, you can airfry it at 400°F (200°C) for 20-25 minutes, flipping halfway through. The chicken won’t be as crispy but will still be flavorful.