Description
This recipe delivers an incredible fried chicken sandwich with a vibrant, tangy purple slaw, offering an irresistible crunch. It’s a family-friendly dish perfect for busy weeknights, transforming an ordinary dinner into a restaurant-quality meal at home.
Ingredients
- 4–6 boneless, skinless chicken thighs, approx. 600-900 g
- 2 cups buttermilk, approx. 480 ml
- 2 cups all-purpose flour, approx. 240 g
- 0.5 cup cornstarch, approx. 60 g
- 1 tbsp paprika, 15 ml
- 1 tbsp garlic powder, 15 ml
- 1 tbsp onion powder, 15 ml
- 1 tsp cayenne, 5 ml
- Salt & pepper to taste
- 4–6 cups vegetable oil, approx. 1-1.4 L
- 0.5 head red cabbage, thinly shredded, approx. 400 g
- 2 medium carrots, shredded, approx. 120 g
- 0.5 cup mayonnaise, approx. 120 g
- 2 tbsp apple cider vinegar, approx. 30 ml
- 1 tsp Dijon mustard, approx. 5 ml
- 1 tsp honey or maple syrup, approx. 5 ml
- Salt & pepper to taste
- 4–6 brioche buns
- Dill pickle slices
Instructions
- Marinate Chicken: Cut chicken into sandwich-sized pieces (about 1-inch thick). Submerge the pieces in buttermilk in a bowl. Cover and refrigerate for at least 4 hours, or ideally overnight.
- Season Flour Mixture: In a large, shallow bowl, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and pepper until well combined.
- Dredge Chicken: Remove chicken from the buttermilk, letting any excess liquid drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing firmly to ensure a complete, thick coating. Shake off any excess flour gently.
- Combine Slaw Vegetables: In a medium mixing bowl, combine the thinly shredded red cabbage and carrots.
- Prepare Slaw Dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and pepper until smooth and creamy.
- Dress Slaw: Pour the prepared dressing over the vegetables. Toss thoroughly to coat every shred. Allow the dressed slaw to sit for at least 10 minutes for the flavors to meld.
- Heat Frying Oil: Pour vegetable oil into a large Dutch oven or deep skillet to a depth of about 3 inches (7-8 cm). Heat the oil over medium-high heat until it reaches 350°F (175°C).
- Fry Chicken: Carefully lower 2-3 chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry for 6-8 minutes per side, or until deeply golden brown and an instant-read thermometer reads 165°F (74°C).
- Rest Chicken and Toast Buns: Transfer the fried chicken to a wire rack set over a baking sheet to drain any excess oil. While it rests, lightly toast the brioche buns in a dry skillet or toaster until lightly golden.
- Assemble and Serve: Place a warm, crispy fried chicken piece on the bottom bun. Top generously with a big scoop of the Purple Slaw Stack and a few tangy dill pickle slices. Add the top bun and serve immediately.
Notes
For a faster or healthier option, air fry at 375°F (190°C) for 18-20 minutes or bake at 400°F (200°C) for 25-30 minutes. Avoid overcrowding the pan when frying to prevent greasy chicken. Ensure chicken marinates for at least 4 hours for tender results. Use fresh cabbage and carrots for the crispiest slaw. Gluten-free flour blend or dairy-free swaps (almond milk with vinegar for buttermilk, vegan mayo) are possible.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Deep Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich (approx. 300 g)
- Calories: 720 calories
- Sugar: 20 g
- Sodium: 950 mg
- Fat: 50 g
- Saturated Fat: 12 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 120 mg
Keywords: fried chicken sandwich, purple slaw, crispy chicken, weeknight meal, family-friendly, tangy slaw, easy dinner, deep fried, brioche, pickles