Fried Chicken Sandwich
Makes 4 Sandwiches
- 1 head Cabbage, shredded (green, red, or half of each)
- ½ ea red onion, thinly sliced
- ½ cup mayonnaise
- 1 Tbsp sriracha (or other hot sauce)
- 1 ½ tsp garlic powder
- 1 Tbsp pickle juice (optional)
- 1 ½ tsp celery seed (optional)
- Salt & Pepper
- 1 cup Buttermilk
- 1 pkg SVO Boneless Skinless Chicken Thighs
- 3 cups All Purpose Flour
- 3 Tbsp Kosher Salt
- 2 Tbsp Ground Black Pepper
- 1 Tbsp Garlic Powder
- 2 tsp cayenne pepper
- As Needed Frying Oil
Combine all ingredients together in a mixing bowl and mix thoroughly.
Combine chicken and buttermilk in an airtight container in the refrigerator and allow to marinate at least 6 hours or overnight.
Remove chicken from the refrigerator.
Fill a large pan or cast iron skillet with ½” of oil and set over medium high heat until the oil reaches a temp of 350 degrees.
Mix flour and spices in a large bowl or pan. Take chicken from buttermilk, shake off excess and place into flour. Cover completely with flour and press down to help flour adhere. Remove chicken from flour and shake off excess. Place on a plate and repeat with remaining chicken.
Drop chicken into hot oil, one piece at a time. Be careful not to over crowd the oil or the chicken will become soggy and oily instead of crisp. Work in batches if necessary. Fry chicken until cooked through, roughly three minutes per side.
Once golden and cooked through, remove from oil onto a wire rack or paper towels.
To assemble sandwiches, pile pickles, the thigh, then slaw onto bun. Enjoy!