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fried chicken sandwiches

Fried Chicken Sandwiches

5 from 1 vote
Crispy, juicy buttermilk fried chicken thighs coated in a sticky spicy glaze. Served on toasted brioche buns with creamy homemade coleslaw and thick dill pickles.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 sandwiches
Course: dinner, Main Course
Cuisine: American
Calories: 680
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 boneless skinless chicken thighs Pounded slightly for even thickness
  • 2 cups buttermilk For marinating the meat
  • 2 cups all-purpose flour Base of the crispy coating
  • 1 tablespoon smoked paprika Adds color and subtle smoky flavor
  • 1 tablespoon garlic powder Essential savory seasoning
  • 4 cups neutral frying oil Canola or peanut oil works best
  • 4 brioche buns Split and buttered
  • 1 cup creamy coleslaw For topping
  • 1 cup thick dill pickles Adds necessary acidic crunch

Equipment

  • 1 Cast iron skillet Holds heat evenly for frying
  • 1 deep-fry thermometer Crucial for monitoring oil temperature
  • 1 Wire cooling rack Prevents bottoms from getting soggy
  • 1 Tongs For safely turning the meat

Method
 

  1. Submerge the chicken thighs in buttermilk and spices to tenderize the meat. The liquid should cover every crevice of the protein completely.
  2. Whisk the flour and dry seasonings together in a wide shallow bowl. The mixture will look pale pink from the paprika.
    mixing seasoned flour for fried chicken
  3. Press each piece of chicken firmly into the flour mixture to build the crust. You want to see heavy clumps of flour sticking to the surface.
    breading chicken in seasoned flour
  4. Heat the cooking oil to exactly 350 degrees Fahrenheit in a cast iron skillet. The oil should shimmer visibly before frying begins.
  5. Lower the coated chicken carefully into the hot oil and fry until deeply golden brown. The crust will sound hollow when tapped with a spoon.
    frying breaded chicken in hot oil
  6. Place the hot chicken on toasted brioche buns and top generously with coleslaw and pickles. The sauce will drip slightly over the edges when assembled.

Nutrition

Serving: 380gCalories: 680kcalCarbohydrates: 58gProtein: 32gFat: 35gSaturated Fat: 8gPolyunsaturated Fat: 12gMonounsaturated Fat: 15gCholesterol: 115mgSodium: 1200mgPotassium: 450mgFiber: 4gSugar: 12gVitamin A: 15IUVitamin C: 10mgCalcium: 15mgIron: 20mg

Notes

Allowing the breaded chicken to rest for five minutes before frying is the secret to keeping the crust attached. If your oil drops below 350 degrees, wait for it to heat back up before adding more pieces.

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