Southern Fried Chicken Sandwich with Coleslaw and Pickles

Allergens

Dairy (Buttermilk), Wheat (Brioche Bread)

Ingredients

• 2 bone
• in, skin
• on chicken breasts
• 1 cup all
• purpose flour
• 2 cups buttermilk
• 2 cups panko breadcrumbs
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 4 slices of brioche bread
• Vegetable oil, for frying
• Coleslaw (store
• bought or homemade)
• Dill pickles

Instructions

1. In a shallow dish, combine the all purpose flour, paprika, garlic powder, onion powder, salt, and pepper. Set aside.
2. In another shallow dish, pour the buttermilk.
3. Prepare the coleslaw according to your preferred recipe or purchase a store bought version.
4. Heat about 1 inch of vegetable oil in a heavy skillet over medium heat until it reaches 350°F (175°C).
5. Dip each chicken breast into the buttermilk, then dredge in the seasoned flour mixture, shaking off excess. Dip again in buttermilk and finally coat with panko breadcrumbs, pressing gently to adhere.
6. Carefully lower the coated chicken breasts into the hot oil, being cautious of splatter. Fry until golden brown and cooked through, about 10 12 minutes, turning occasionally. Use a frying thermometer to ensure the internal temperature reaches 165°F (74°C).
7. Remove the chicken from the oil and let it drain on paper towels. Season with salt while still hot.
8. Toast the brioche buns in a toaster or oven until slightly crispy.
9. Assemble the sandwiches by placing the fried chicken on the bottom half of each bun, followed by coleslaw, pickles, and the top half of the bun. Serve immediately.

Chef’s Insight

The combination of fried chicken, coleslaw, and pickles creates a delightful balance of flavors and textures that is truly iconic in Southern cuisine.

Notes

Adjust seasoning and cook time as needed based on your personal preferences.