Description

This Summertime Fried Chicken Sandwich features crispy, golden fried chicken breasts marinated in buttermilk and seasoned to perfection. Topped with a tangy, crunchy slaw and complemented with Swiss cheese, bacon, pickles, and honey dijonnaise, all nestled inside a soft brioche bun, this sandwich is a delicious and satisfying meal perfect for warm-weather gatherings.

Ingredients

Chicken and Marinade

4 boneless skinless chicken breasts
1 tablespoon seasoning mix (see notes, e.g., salt, pepper, paprika, garlic powder)
1 cup buttermilk (or 1 cup milk + 1 teaspoon vinegar)
1 large egg

Batter and Frying

1 1/2 cups flour
1/2 cup cornstarch
1 teaspoon baking powder
2 teaspoons salt
1 tablespoon seasoning mix
4-5 cups peanut oil for frying

Slaw

3 cups shredded cabbage
1/2 cup shredded carrots
1/2 cup mayonnaise (Greek yogurt as alternative)
2 tablespoons white vinegar
1/2 tablespoon sugar
1/4 teaspoon salt

Sandwich Assembly

Brioche buns
Swiss cheese slices
Pickles or pickled jalapeños
Bacon strips
Honey dijonnaise (a mix of honey and Dijon mustard)

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Instructions

Marinate the Chicken: In a plastic bag or glass bowl, combine the chicken breasts with buttermilk, egg, and the seasoning mix. Seal and refrigerate to marinate for 4-6 hours, allowing the flavors to deeply penetrate and tenderize the chicken.
Prepare the Batter: In a shallow bowl, whisk together the flour, cornstarch, baking powder, salt, and seasoning mix. This dry mix will create a crispy coating for the chicken once fried.
Make the Slaw: Toss shredded cabbage and carrots with mayonnaise, white vinegar, sugar, and salt until well combined. Chill until ready to serve to let flavors meld.
Heat the Oil: Pour peanut oil into a frying pan, enough to adequately shallow fry the chicken. Heat over medium-high heat until a drop of water sizzles on the surface, indicating the oil is hot enough for frying.
Coat and Fry the Chicken: Remove chicken pieces from marinade, letting excess drip off. Dredge each piece thoroughly in the dry flour mixture, shaking off excess. Carefully add chicken to hot oil and fry for 5 minutes on one side, then flip and fry for another 2-3 minutes until the coating is golden brown and crisp. Drain fried chicken on paper towels and sprinkle lightly with salt.
Assemble the Sandwich: Toast brioche buns lightly. Layer each bun with fried chicken breast, Swiss cheese, crispy bacon, pickles or jalapeños, a generous helping of tangy slaw, and a spread of honey dijonnaise. Serve immediately for best texture and flavor.

Notes

Use boneless skinless chicken breasts for easy handling and even cooking. You can pound them slightly for uniform thickness if desired.
The seasoning mix can include salt, black pepper, smoked paprika, garlic powder, and cayenne pepper to your taste.
If buttermilk is unavailable, mix 1 cup milk with 1 teaspoon vinegar and let it sit for 5 minutes to curdle as a substitute.
Peanut oil is preferred for frying due to its high smoke point and neutral flavor.
Honey dijonnaise is easily made by mixing equal parts honey and Dijon mustard; adjust to taste.