Fried Chicken Sandwiches

Servings: 4

Total time: 1 Hour 30 Minutes (including Chilling Time)

INGREDIENTS

For marinade:
4 boneless, skinless chicken thighs
1 cup buttermilk
2 teaspoons Diamond Crystal® Kosher Salt
1 cup all purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Diamond Crystal® Kosher Salt
½ teaspoons freshly ground black pepper
2-3 quarts vegetable oil (for frying)
4 brioche buns (toasted)
Butter lettuce leaves
For slaw:
¼ cup mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon Diamond Crystal® Kosher Salt
½ teaspoons ground black pepper
1 cup shredded green cabbage
1 cup shredded carrot
For sauce:
½ cup mayonnaise
2 tablespoons ketchup
1 tablespoon Dijon mustard
1 tablespoon sweet pickle relish
1 teaspoon Diamond Crystal® Kosher Salt
½ teaspoons ground black pepper

DIRECTIONS

For marinade: Combine chicken, buttermilk and 1 teaspoon kosher salt in a large resealable plastic bag. Refrigerate at least 1 hour or overnight.
For slaw: Meanwhile, mix mayonnaise, vinegar, mustard, kosher salt and pepper in a large bowl until combined. Add cabbage and carrots and toss to coat. Refrigerate until ready to serve.
For sauce: Whisk together mayonnaise, ketchup, mustard, kosher salt and pepper. Refrigerate until ready to use.
When chicken is finished marinating, mix flour, paprika, garlic powder, onion powder, kosher salt and pepper in a shallow bowl. Dredge chicken evenly in flour mixture, shaking off any excess.
Heat vegetable oil to 375°F in a large heavy bottomed Dutch-oven or skillet. Fry chicken for about 5-7 minutes per side, or until golden brown and an internal temperature of 165°F is reached.
Transfer to a paper towel-lined plate to drain.
Assemble sandwich by spreading sauce onto both sides of each bun. Top bottom bun with butter lettuce, fried chicken, a generous portion of slaw and top bun. Serve and enjoy.