Crispy Chicken Sandwich with Pickled Slaw
A delightful crispy chicken sandwich featuring juicy marinated chicken thighs and a refreshing pickled slaw.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 95 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: N/A
Ingredients
Scale
- 4 pieces boneless, skinless chicken thighs
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Oil for frying
- 4 pieces sandwich buns
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup vinegar (white or apple cider)
- 1 tablespoon sugar
- Salt, to taste
Instructions
- Marinate the chicken by placing it in a bowl and pouring over the buttermilk. Leave for at least 1 hour, or overnight for better flavor.
- Prepare the coating by combining flour, paprika, garlic powder, salt, and pepper in a shallow dish.
- Heat oil in a large skillet over medium-high heat.
- Coat the marinated chicken thighs in the flour mixture, ensuring an even coating.
- Fry the coated chicken thighs for 5-7 minutes per side until golden brown and crispy.
- Drain the cooked chicken on paper towels to absorb excess oil.
- Make the slaw by combining cabbage and carrots in a bowl. Whisk together vinegar, sugar, and salt in another bowl, then pour over the veggies and toss.
- Toast the sandwich buns on a skillet until golden brown.
- Assemble the sandwiches by placing a piece of chicken on each bun, topping with pickled slaw, and placing the top half of the bun on.
Notes
For maximum flavor, marinate chicken overnight. Keep slaw separate from chicken to preserve crunch.
Nutrition
- Serving Size: 1 sandwich
- Calories: 470
- Sugar: 6g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: N/A