Buttermilk Fried Chicken Sandwich

Boneless chicken thighs brined in seasoned buttermilk, double-dipped in flour and fried until craggy and crisp, then stacked on a toasted brioche bun with pickles and slaw.

Serves 4 · Prep 20 min, plus 4 hours to brine · Cook 15 min

Ingredients

• 4 boneless, skinless chicken thighs
• 250 ml buttermilk
• 1 teaspoon salt, plus more for the flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 200 g flour
• Oil for frying
• 4 brioche buns
• Dill pickle slices
• 2 cups coleslaw
• Mayonnaise

Method

1. Whisk the buttermilk with the salt, paprika and garlic powder. Add the chicken, cover and refrigerate for 4 hours or overnight.
2. Season the flour well with salt. Lift each thigh from the buttermilk, dredge it in flour, dip it back in the buttermilk and dredge again.
3. Heat 4 cm of oil in a heavy pot to 170 °C (340 °F).
4. Fry two thighs at a time for 6–7 minutes, turning once, until deep golden and 74 °C (165 °F) inside. Drain on a rack.
5. Toast the buns, spread with mayonnaise, and build each sandwich with pickles, the chicken and slaw.

Double-dredged thighs ready for the oil.

Tips

• Drizzle a spoonful of the buttermilk into the flour and rub it in with your fingers; the small clumps make the crust craggy.
• Keep the oil temperature steady by frying no more than two pieces at a time.