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Buttermilk Fried Chicken Sandwich

Updated: May 17

I cannot begin to describe my obsession with fried chicken sandwiches... so I won't even try. Understand that when you prepare a dish that you absolutely love, it becomes that much more satisfying when you take your first bite and it feels as if fireworks are going off around you. Feel free to double batter your chicken thighs to get that extra crunchy crispy texture!


Why do we soak chicken in buttermilk? Buttermilk is slightly acidic which helps break down the protein in chicken, making it more tender all while keeping the meat moist. (Article about marinating coming soon)


A trick for knowing when the oil is ready: Wet your fingers and flick some into the oil. If nothing happens the oil is too cool. If the waters sputters and jumps around then the oil should be ready. This helps if you do not have a thermometer.


Unfortunately I don't have too many #foodylegithealthtips for this dish. I would certainly consider this a cheat meal. You could always mix in some coconut flour or Paleo Flour from Thrive, instead of using regular white flour. Of course, I like to use a more stable oil, (non-vegetable) such as avocado oil or grapeseed oil when frying. These oils are higher in saturated and monounsaturated fats, which break down less than polyunsaturated fats which are abundant in vegetable oils. Besides that, embrace the euphoric feeling from feasting on such a creation.


Ingredients

  • Chicken Thighs

  • Buns of your choice

  • Flour

  • Smoked Paprika

  • Salt & Pepper

  • Garlic Powder

  • Onion Powder

  • Cole Slaw Mix

  • Homemade Mayo (FoodyLegit Mayo Recipe)

  • Bread & Butter Pickles

Steps

  1. Place chicken thighs in a freezer safe ziplock bag and pour in enough buttermilk to cover. Mix smoked paprika, salt, pepper, garlic powder, onion powder and toss into bag. Mix contents and let marinate for 2-12 hours or overnight if desired in the refrigerator.

  2. Pour about 1 inch of oil in a cast iron skillet or dutch oven and preheat oil to 350ºF

  3. Mix flour with all the same spices and coat the chicken thighs.

  4. Gently drop the chicken thighs away from you in the oil and cook until golden brown on either side (about 8-10 minutes per side depending on the thickness of the chicken, or until chicken reaches 165ºF internal). While the chicken is frying begin to prepare the mayo.

  5. Begin to prepare your sandwiches by toasting your buns, spreading mayo on either side, putting a healthy amount of coleslaw on, and finally the chicken and pickles.





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