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Fried Chicken Sandwich
2 Chicken Breast 4 Brioche Buns ¼ Cup Pickle Juice 1 Tbsp Hot Sauce 2 Cups All-purpose Flour 2 tsps Kosher Salt 1 tsp Black Pepper ½ tsp Cayenne Pepper 1 tsp Ground Mustard ½ tsp Smoked Paprika ½ tsp Onion Powder 1 ½ Cups Buttermilk Canola Oil For the Coleslaw: 4 Cups Cabbage 1 Carrot ¼ Cup Parsley ¾ Cup Mayonnaise 1 Tbsp Apple Cider Vinegar 1 Tbsp Ground Mustard 1 tsp Celery Seeds ½ tsp Kosher Salt ¼ tsp Black Pepper Filet the chicken breast then place them in a Ziploc bag. Add the pickle juice, hot sauce and one teaspoon of salt. Place in the refrigerator and marinate for one hour. To make the dressing, combine the mayonnaise, apple cider vinegar, ground mustard, salt, pepper and celery seeds and mix well. In a bowl combine the cabbage, carrot and parsley. Add the dressing and mix well. Combine the salt, pepper, cayenne pepper, smoked paprika and onion powder and divide it in half. Use one half to season the chicken and the other half to season the flour. Coat the chicken with the flour then the buttermilk then again with the flour. Place on a wire rack. Preheat the oil to 350 degrees. Fry the chicken for 8 minutes or until it has an internal temperature of 170 degrees. Place the chicken on a paper towel to remove the excess oil then assemble your sandwich and serve. |