Crispy Buttermilk Fried Chicken Sandwich with Spicy Pickle Slaw and Sriracha Aioli
If you like crispy, crunchy, and spicy, you're going to love this Crispy Buttermilk Fried Chicken Sandwich topped with a 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.
