CTV Recipes
Search Recipes
Jason’s spicy fried chicken sandwich
Ingredients
- 6 boneless skinless chicken thighs
Brine:
- 2 cups buttermilk
- 1-1/2 cups pickle juice - keep the pickles to serve on the sandwich
- 3 tablespoons hot sauce
- 2 teaspoon kosher salt
Batter:
- 1/3 cup all purpose flour
- 2 tablespoons panko breadcrumbs
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cracked black pepper
- 1 teaspoon kosher salt
- 1/8 teaspoon baking soda
- 1/4 cup hot sauce
- 1/4 cup ice cold water
- 2 teaspoons apple cider vinegar
Coleslaw:
- 1/2 cup mayonnaise
- 1/2 cup greek yogurt
- 1/2 cup pickles, minced
- 2 tablespoons pickle brine
- 2 tablespoons hot sauce
- 4 cups cabbage, thinly sliced
- 1/2 cup cornstarch
- Vegetable oil for frying
- Flaky salt
- 6 brioche buns, toasted
Directions
- Add the brine ingredients to a four cup measuring cup and mix well. Add chicken to a large zip top bag and pour the brine over top. Seal the bag and move and massage the chicken until it is nicely coated. Refrigerate the chicken for at least two hours or up to eight.
- While the chicken is brining in the fridge, make the coleslaw. To a large mixing bowl add mayonnaise, yogurt, pickles, pickle brine, hot sauce and whisk. Reserve four tablespoons of the sauce for assembly. Add sliced cabbage and mix to coat. Cover and refrigerate until ready to serve.
- When the chicken has spent it’s time in the brine, remove each piece and gently dab any excess moisture off with a paper towel. To a large mixing bowl add flour, panko, smoked paprika, cayenne, garlic and onion powders, salt and pepper, and baking soda. Whisk well to combine and then pour in the hot sauce, water and vinegar and continue to whisk until the batter has come together.
- Add enough oil into a dutch oven or heavy bottomed pot to reach 2” in depth and heat to 350° on a thermometer.
- Working in batches coat each piece of chicken in cornstarch and then dip into the prepared batter. Gently lower each piece of chicken into the hot oil and fry until nicely golden brown and crispy - about three minutes per side. Remove the chicken from the oil and place on a wire rack set on a rimmed baking sheet and immediately sprinkle with flaky salt.
- When ready to serve smear reserved sauce to the bottom of each toasted bun, top with fried chicken and a generous amount of coleslaw and the top bun and enjoy!
