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Michael Symon's Hot Fried Chicken Sandwich

Hot Fried Chicken Sandwich Michael Symon
Fried Chicken Sandwich with Tangy Slaw
skill level
Moderate
time
30-60min
servings
5
cost
$
Contributed by :
Hot Fried Chicken Sandwich Recipe: Rethink everything you know about slaw. This tangy cabbage slaw, sweetened with honey and spiced with jalapenos, provides a refreshing crunch to the fried chicken.
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ingredients
  • For the Chicken:
  • 5 Chicken Thighs (boneless; skin on)
  • 1 quart Buttermilk
  • 1/4 cup Hot Sauce (or to taste; optional)
  • 3 cups All-Purpose Flour
  • 1 tablespoon Paprika
  • 1-2 teaspoons Chipotle Powder
  • 1 tablespoon Garlic Powder
  • Salt and Pepper
  • Vegetable Oil (for frying)
  • For the Slaw:
  • 1 head Green Cabbage (core and outer leaves removed; sliced thinly)
  • 1-2 Jalapenos (cut into thin rings)
  • 1 small Red Onion (sliced thinly)
  • 1/2 cup Pickles (julienned)
  • 1 Carrot (finely julienned)
  • 1 tablespoon Dijon Mustard
  • 2 teaspoons Mustard Seeds
  • 1 teaspoon Celery Seed
  • 2 tablespoons Honey
  • 1/4 cup Pickle Juice
  • 1/2 cup Red Wine Vinegar
  • 1/3 cup Olive Oil
  • Salt and Pepper
  • For the Sandwiches:
  • 5 Potato Rolls (sliced in half)
  • Sweet Pickles
  • Cilantro (leaves picked)
  • Spicy Mustard
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 quart Buttermilk
    1/4 cup Hot Sauce (or to taste; optional) 
    1-2 teaspoons Chipotle Powder 
    1 tablespoon Paprika
    1 tablespoon Garlic Powder 
    Salt and Pepper 
    5 Chicken Thighs (boneless; skin on)
    3 cups All-Purpose Flour
    For the Chicken: Add the buttermilk to a glass or ceramic mixing bowl and add the hot sauce.  Whisk in the chipotle powder, paprika, and garlic powder and season with salt and pepper. Add the chicken. Put the flour in a small casserole dish and season with salt and pepper. Remove the chicken from the buttermilk, one piece at a time, and dredge in the flour. Place on a resting rack set in a sheet tray. After all the pieces are dredged, dip them back in the buttermilk and dredge a second time.
  • 2
    Vegetable Oil (for frying)
    Place a large cast iron pan, filled about 1 1/2 inches high with oil, over medium high heat and bring up to 350 degrees F. Add the chicken, working in batches if necessary, and cook until golden brown, turning as needed so as not to over brown. The thighs should be done in around 8 to 10 minutes. Remove the chicken from the oil and place on a resting rack set within a sheet tray. Season with salt.
  • 3
    1 head Green Cabbage (core and outer leaves removed; sliced thinly)
    1-2 Jalapenos (cut into thin rings)
    1 small Red Onion (sliced thinly)
    1/2 cup Pickles (julienned)
    Cilantro (leaves picked)
    1 Carrot (finely julienned)
    Salt and Pepper
    For the Slaw: Add the cabbage, jalapeno, onion, pickles, cilantro, and carrot to a large mixing bowl. Season with salt and pepper.
  • 4
    1 tablespoon Dijon Mustard
    2 teaspoons Mustard Seeds
    1 teaspoon Celery Seed
    1/4 cup Pickle Juice 
    1/2 cup Red Wine Vinegar 
    2 tablespoons Honey
    1/3 cup Olive Oil
    In another bowl, add the mustard, mustard seeds, celery seeds, pickle juice, red wine vinegar and honey. Whisk in the olive oil. Season with salt and pepper and then taste and adjust.
  • 5
    5 Potato Rolls (sliced in half)
    Spicy Mustard 

    For the Sandwiches: Smear the potato rolls with spicy mustard, add a large spoonful of slaw and top with a piece of chicken. Top with the bun and serve while still warm.

    Helpful Tips:
    1. Quickly dip the chicken in the buttermilk, rather than soaking it overnight, to ensure a tender piece of chicken.
    2. After flouring the chicken, allow time for the flour to adhere to the chicken thighs to prevent the crust from falling off when frying.
    3. Season the fried chicken with salt immediately after frying.  
    4. For the slaw, use whatever pickles you desire. Sweet, sour, or spicy would all be delicious.
 
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