January 20, 2021

The chicken sandwich wars are on. McDonald’s, Wendy’s, KFC, Popeye’s and Shake Shack are all battling to become the chicken sandwich king. I am the chicken sandwich king in my house.

Spicy Buttermilk Fried Chicken Sandwich with Creamy Cabbage Slaw and Dijon Spread
4 Boneless-skinless chicken thighs
1 1/2 cups Buttermilk
Kosher salt and fresh ground pepper, to taste
2 Tablespoons Hot Sauce, or to taste (I like Frank’s or Crystal)
4 of your favorite buns
Bread and butter pickles for serving
Oil for frying
Coating:
1 cup flour
1 teaspoon baking powder
1 teaspoon Paprika
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Cayenne Pepper
Kosher salt and fresh ground pepper to taste
Egg Wash:
2 Eggs
2 Tablespoons water
2 tablespoons hot sauce
Creamy Cabbage Slaw:
3 cups Cabbage Purple and Green shredded or sliced into long strips
1/2 cup Mayonnaise
2 Tablespoons Apple Cider Vinegar
2 Tablespoons Sugar
1 teaspoon Dry Mustard
Kosher salt and fresh ground pepper to taste
Spread:
1 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon Celery seeds
Splash of bread and butter pickle brine
Splash of hot sauce
For the spread, in a small bowl, whisk together the mayonnaise, Dijon, lemon juice, celery seeds, pickle juice, hot sauce, and freshly ground black pepper. Set aside.
Place chicken in a zip lock bag or shallow dish and cover with buttermilk, salt, pepper, and hot sauce. Marinate at least 1 to 4 hours.
In a shallow dish, combine flour, paprika, garlic powder, onion powder, cayenne pepper, baking powder salt and pepper. Remove chicken from buttermilk brine and coat with seasoned flour.
In small dish, whisk eggs and water.
Place coated chicken in egg mixture and coat both sides.
Return to flour mixture to coat chicken for a 2nd time. Let rest on a wire rack for 20 minutes.
Preheat oven to 350°F.
Heat 2 inches of oil over medium-high heat in a cast-iron skillet or heavy-bottomed pot, heat oil in a deep fryer. Line a baking sheet with aluminum foil and a wire rack on top.
Dredge chicken pieces in flour mixture on all sides. Shake off excess flour over dish.
When oil is hot (350°F), cook chicken on each side until golden brown and crisp, about 4–5 minutes per side. Cook chicken in batches for even cooking.
Transfer chicken to wire rack and finish cooking in oven until internal temperature reaches 165°F, about 10 more minutes.
Spread the spread on both sides of the bun. On the bottom half of the bun stack the slaw, fried chicken, pickles, loads of hot sauce, then the top bun.
chicken sandwich

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