Chef's Favorite Crispy Fried Chicken Sandwich Recipe With Tangy Pickle Cole Slaw by Chef Gigi
This crispy fried chicken sandwich with pickle cole slaw recipe has to be one of my all-time favorite meals. I love the crispiness of the chicken, and the tang from the slaw with the sweetness of the pickles makes for a perfect combination of flavors. This tasty chicken sandwich recipe will make you want to have sandwich night every night for dinner!
Here is your shopping list for this chicken sandwich recipe: flour, salt, baking powder, black pepper, buttermilk, boneless chicken breasts, canola oil, hamburger buns, butter, garlic, mayonnaise, hot sauce, green and red cabbage, carrots, jalapeno, red onion, bread and butter pickles, honey and optional poppy seeds. It sounds like a lot, but I bet you have a lot of these ingredients in your kitchen already.
Serve these tasty chicken sandwiches with onions rings, potatoes chips, french fries or your favorite side dishes.
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Cuisine: American
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
Chicken
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 2 teaspoons freshly ground black pepper
- 3 cups buttermilk
- 2 large boneless, skinless chicken breasts, cut in half crosswise
- canola oil, for frying
- 4 hamburger buns
- 4 tablespoons softened butter, for buns
Spicy Mayonnaise
- 1 small garlic clove, crushed or grated
- 1/4 cup mayonnaise
- 2 - 3 teaspoons hot sauce
Cole Slaw
- 1/4 head green cabbage, thinly sliced
- 1/4 head red cabbage, thinly sliced
- 1 carrot, peeled and shredded
- 1 small jalapeno, deseeded, thinly sliced
- 1/2 small red onion, thinly sliced
- 1 cup bread and butter pickles, chopped
- 1/2 cup pickle juice or apple cider vinegar
- 2 - 3 tablespoons honey
- 1 tablespoon poppy seeds (optional)
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Recipe Notes
- Do not start frying the chicken until the oil reaches 350 degrees F. Cooking before the oil is hot will result in oily chicken.
Here's how to make it:
- Make the spicy mayo by adding the garlic, mayonnaise and hot sauce in a small bowl. Stir to combine. Cover and refrigerate until ready to build the sandwich.
- Prepare the coleslaw in a large mixing bowl by combining the sliced red and green cabbages, jalapeno, carrot, pickles, juice, honey and poppy seeds. Toss to coat the cabbage well, cover and refrigerate.
- In a plastic gallon-sized food storage bag, mix flour, baking powder, salt and pepper. Pour buttermilk into an additional gallon bag.
- Pour 1-inch oil into a large, deep pot. On low to medium heat, bring the oil to 350 degrees F. Use a clip-on deep-fry thermometer and ensure not to drop the oil temperature below 340 degrees F. While the oil temperature is heating slowly, dredge the chicken.
- Season each piece of chicken with salt and pepper. Using tongs lift each piece of chicken into the flour mixture and cover. Shaking excess as you remove each piece. Dip the floured chicken into the buttermilk mixture, remove by gently shaking off excess and then return to the flour bag for an additional toss.
- Carefully place flour-dressed chicken in the hot oil and cook 3 to 4 minutes per side or until deep golden brown or the internal temperature of the chicken reaches 165 degrees F. Transfer to a paper towel-lined plate to drain.
- Butter the inside of the buns, place the butter side down in a large, dry, hot skillet and toast the buns over medium heat for 2 to 3 minutes or until the edges are slightly charred and brown. Spread the warm buns with spicy mayo and assemble sandwiches using fried chicken, pickle coleslaw and extra mayo and pickles, if desired.
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