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SPICY FRIED CHICKEN SANDWICH WITH TANGY SLAW

Forget fast food! This spicy crispy chicken sandwich will satisfy all your cravings, the chicken is juicy, flavorful, and the breading is extra crisp and crunchy! Top this with buttery sliced pickles and a tangy slaw and you’ve got a match made in heaven!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Burgers & Sandwiches
Servings: 6
Author: Natasha

Ingredients

  • BRINE
  • 1 cup of buttermilk
  • 1 tbsp siracha or hot sauce
  • 4-6 chicken breast cut into tenders
  • TO FRY
  • 2 cups all-purpose flour
  • ¼ cup cornstarch
  • ½ tsp baking powder
  • 2 tsp kosher salt
  • 2 tsp granulated garlic
  • 2 tsp granulated onion powder
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp dried thyme
  • 1 tsp black pepper
  • TANGY SLAW
  • 3 cups shredded cabbage mix I just used a store bought one with carrots, cabbage and kale in the mix to add some variety
  • ½ cup mayonnaise
  • 2 tbsp apple cider vinegar
  • ½ tbsp sugar
  • 1 tbsp grainy Dijon mustard
  • ¼ tsp salt
  • ¼ tsp black pepper
  • TOPPINGS
  • Sliced pickles
  • Sliced gouda cheese
  • Hot sauce
  • Brioche or pretzel buns

Instructions

  • In a large bowl, whisk together all brine ingredients. Put the chicken strips into the buttermilk brine and allow to soak for 1 hour, or up to 24 hours. (ensure the chicken is completely covered)
  • In a separate large bowl, whisk together flour, cornstarch, baking powder, pepper, granulated garlic and onion, paprika, cayenne, thyme and pepper.
  • Dredge your chicken breasts through the seasoned flour mix, covering each side well in the flour. Set on a clean plate until all chicken is coated in flour. To make the crust extra crispy and crunchy, re-dredge by dipping back in buttermilk brine, shaking off the excess, and coating the chicken in flour once again, and allowing to rest on a plate, repeating until all the chicken is re-dredged. Let the chicken rest on the plate for ten minutes as your oil is heating up to temperature.
  • In a large heavy bottom pot or Dutch oven, heat 5-6 cups of vegetable oil to 325 degrees F. (If you have a fryer, even better) Have a wire rack sitting in the oven (turn oven to 200 degrees to keep chicken warm while you finish cooking all the pieces) ready for the chicken.
  • Once oil is to temperature, add two chicken breasts to the oil and allow to fry for 5-6 minutes, until golden brown and cooked through. Place on the wire rack in the oven to drain the excess oil and keep warm.
  • To melt cheese onto the chicken, top chicken with sliced cheese and place on a baking sheet. Put into the oven on low broil to melt the cheese. Keep an eye on it, melting won't take more than a minute or two
  • Assemble sandwiches with preferred toppings and extra hot sauce smeared on both buns, top and bottom. Serve hot.