Crispy Buttermilk Fried Chicken Sandwich with Spicy Pickle Slaw and Sriracha Aioli
Lately, I’ve had a craving for fried, breaded food, something we don’t eat much of. It could be my Southern roots showing, BUT I suspect it has more to do with the photos of the latest trend popping up everywhere. Fried chicken sandwiches. And there’s nothing more Southern than buttermilk fried chicken.
Is your mouth watering yet? If not, I’m getting ready to make that happen with a Crispy Buttermilk Fried Chicken Sandwich with Spicy Pickle Slaw and Sriracha Aioli recipe.
YES, it’s fried. BUT I did take measures to reduce the guilt from eating this treat. Half yogurt and vegan mayo in the slaw and aioli. Everything in moderation, right? And don’t forget the slaw is veggies, so you’re getting a serving of veggies while eating it.
The Spicy Pickle Slaw
If you like fish tacos, this IS the same Spicy Pickle Slaw that I also use on them. It works perfectly with the Crispy Buttermilk Fried Chicken Sandwich. I love a good two-fer when it comes to condiments. Btw, the Sriracha Aioli is used in my recipe for Smoked Salmon, Avocado and Sriracha Aioli on Green Chili Cornbread Waffles. Another two-fer!
I like this slaw spicy, so if you don’t, cut back on the jalapenos. I’m not a fan of onions in my slaw, but if you like them, this slaw will also work well with red onions. Just don’t forget to make the slaw ahead so it has time for the flavors to meld. Serving it too soon, leaves it a bit bland tasting.
If you’re not a fan of dill pickles, then swap it out for my Carrot, Black Radish and Jalapeno Slaw recipe.
Making the Crispy Buttermilk Fried Chicken Sandwich
When it comes to seasoning the chicken, I keep it simple so that it doesn’t compete with the slaw and aioli. And make sure you have the oil good and hot when you fry up the chicken. When you fry, make sure the oil is hot enough. Otherwise, you won’t get the crispy texture. Also, oil that’s too cool, allows the breader to absorb oil, becoming greasy and icky.
Substitutions
If you’re not a fan of spicy, make sure you add the hot stuff to fit your tastebuds. And if you don’t like slaw or run out of time, add lettuce and tomato and skip the slaw.
Easily make this sandwich gluten-free by switching out the flour for your favorite gluten-free option. And don’t forget to use a gluten-free bun.
Taking a Bite of Crispy Buttermilk Fried Chicken Sandwich Goodness
Pure happiness washed over me as I took the first bite of my Crispy Buttermilk Fried Chicken Sandwich with Spicy Pickle Slaw and Sriracha Aioli. I’ll admit to a minor guilty thought popping in the back of my mind for just a second. But it was quickly gone.
The flavors of the spicy slaw and aioli were so yummy with the wonders of the toasted bread and slightly sweet chicken. It was a little bite of heaven that made me completely happy for that moment. Sometimes it’s good to indulge in something so wonderfully tasty!
I can’t wait to hear what you think of this delicious sandwich. Let me know in the comments. And if you have questions, please drop them there as well.
Crispy Buttermilk Fried Chicken Sandwich with Spicy Pickle Slaw and Sriracha Aioli
Ingredients
Spicy Pickle Slaw
- 2 cups red cabbage thinly sliced or chopped small
- ½ cup dill pickles julienned
- ¾ carrots julienned or shredded
- 2 jalapeno thinly sliced or chopped
- ¼ cup mayo
- ¼ cup non-fat Greek yogurt
- 2 tbsp pickle juice or rice vinegar
- ½ tsp sugar
- salt and pepper to taste
Sriracha Aioli
- ¼ cup mayo
- ¼ cup non-fat Greek yogurt
- 1 ½ Tbsp Sriracha sauce
- 1 garlic clove minced
- salt and pepper to taste
Buttermilk Fried Chicken
- 3 boneless, skinless chicken breasts butterflied and separated into 6 pieces
- 1 cup buttermilk
- ¾ tsp onion powder
- ½ tsp ground mustard
- 1 tsp smoked paprika
- ½ tsp white pepper
- Salt and pepper to taste
- 1 cup all-purpose flour
- vegetable or canola oil for frying
- sandwich rolls
Instructions
Instructions for Spicy Pickle Slaw & Sriracha Aioli
- Mix each batch of the listed ingredients in a small bowl. Cover and refrigerate at least an hour before serving.
Buttermilk Fried Chicken
- Soak in chicken in the buttermilk for two hours or overnight.
- Heat 1/2″ of oil in a large skillet over medium high heat until sizzling hot or 350°. In the meantime, remove the chicken from the buttermilk, reserving buttermilk for the double breading. Mix the seasonings and sprinkle over the chicken.
- Add the flour to a shallow bowl and mix in about 1/2 tsp. salt and black pepper. Pour buttermilk into another shallow bowl. Once oil is hot, dredge the chicken in the flour mixture, shaking to remove the excess. Dip quickly into the buttermilk and dredge into the flour again, once again shaking to remove excess.
- Fry the breaded chicken in the hot oil until golden brown, turning once, about 3 to 4 minutes per side depending on thickness of your chicken. Be careful not to overcook. Transfer to a plate covered with paper towels or a wire rack to drain excess oil.
- Toast buns under the broiler until golden brown, then assemble sandwiches. Spread a thick layer of the Sriracha Aioli on the bottom bun, add a piece of the Buttermilk Fried Chicken, and top with the Spicy Pickle Slaw and the top of the sandwich roll. Enjoy!
- Makes 4 to 5 sandwiches with Spicy Pickle Slaw leftover.
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