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Buttermilk Fried Chicken Sandwich with Pickle Slaw

Overnight buttermilk-brined chicken thighs, fried until crisp, topped with a sharp pickle brine slaw.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Calories: 585
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken thighs
  • 1 cup buttermilk
  • 1 tablespoon hot sauce
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Neutral oil for frying
  • 3 cups shredded green cabbage
  • 1/3 cup mayonnaise
  • 3 tablespoons dill pickle brine
  • 1/4 cup chopped dill pickles
  • Kosher salt to taste
  • 4 brioche buns toasted

Method
 

  1. Whisk buttermilk and hot sauce together. Add chicken thighs, submerge fully, and refrigerate at least 4 hours or overnight.
  2. Combine cabbage, mayonnaise, pickle brine, and chopped pickles. Season with salt and refrigerate.
  3. Combine flour, paprika, garlic powder, salt, and pepper in a shallow dish.
  4. Lift chicken from buttermilk, press into seasoned flour to coat both sides. Rest on a wire rack for 5 minutes.
  5. Heat 1 inch of oil to 350F. Fry chicken 5-6 minutes per side until golden-brown and cooked through to 165F.
  6. Pile fried chicken onto toasted brioche buns and top with pickle slaw.