​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.