This recipe is inspired by the fried chicken sandwich at Son of a Gun restaurant in Los Angeles, CA.
| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 4 sandwiches |
Ingredients
- 1/2 cup mayonnaise
- 1/4 cup pickle juice
- 1 clove garlic, minced
- Louisiana-style hot sauce, as needed
- 4 cups thinly sliced cabbage
- 1/4 cup thinly sliced jalapenos
- 1/4 cup fresh parsley leaves
- 1/4 cup bread and butter pickles, finely chopped
- 1/4 cup sliced scallions
- 2 cups all-purpose flour
- 1 tablespoon freshly ground black pepper
- 1/2 teaspoon garlic salt
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1 cup buttermilk
- Four 4-ounce skinless, boneless chicken thighs
- Vegetable oil, for frying
- 2 tablespoons unsalted butter, at room temperature
- 4 white sandwich rolls (brioche), split
Instructions
- For the slaw: Whisk together the mayo, pickle juice, garlic and hot sauce to taste in a large bowl. Add the cabbage, jalapenos, parsley, pickles and scallions, stirring to combine. Cover and refrigerate until using.
- For the chicken: Whisk the flour, pepper, garlic salt, paprika and kosher salt in a shallow bowl. Pour the buttermilk into another shallow bowl.
- Dredge one piece of chicken at a time in the flour mixture, shaking off excess. Dip in the buttermilk, allowing excess to drip back into the bowl. Dredge again in the flour mixture, shaking off excess. Set aside onto a tray lined with wax paper. Repeat with all of the chicken.
- Fill a large heavy skillet with 1/2 inch of oil. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Fry the chicken until golden brown and cooked through, 5 to 6 minutes per side. Transfer to a wire rack set over a baking sheet and season with additional salt.
- To assemble: Butter the rolls. Heat another large skillet over medium heat. Toast the rolls buttered-side down until browned and crisp, about 1 minute. Build the sandwiches on the rolls with the chicken and slaw.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 328 |
| Total Fat | 25 g |
| Saturated Fat | 3 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 24 mg |
| Sodium | 213 mg |
Reviews
Found this about 6 months ago. Definitely my favorite chicken sandwich now. Easy enough to make, and the slaw is a great addition.
This turned out amazing! I’ve never made a chicken sandwich before so I was lucky to stumble upon this recipe. I used sweet pickle juice.
do you use sweet pickle or dill pickle juice?
This recipe is excellent. 1) it does not call for 8 hours of marinating in the buttermilk. And when your son asks to have chicken sanwi’s at 4pm, this was the only solution I found. 2) for whatever reason, the chicken turned out deliciously crunchy. And noted as we took them out of skillet, the crispy coating stayed in tact! Other recipes we seem to lose the crispies. The only thing I did different than recipe is put a little olive oil on the pieces prior to first drudge. We had made a few extra and WOW were they great the next day for lunch. A recipe we shall use again!
I made this for my family and everyone loved it the spicy slaw on top was the best part I had extra ingredients after so I used them to make more slaw for a side with something. This was an amazing dish I followed the recipe exactly how it says.
I’ve made a lot of fried chicken… but this recipe takes the cake. My friends said it was the best chicken sandwich they’ve ever had. Making these again for the 4th as sliders and I cannot wait. AMAZING!!!!
Just made it today for dinner. It was amazing!! Chicken was well seasoned and didn’t need additional salt(My garlic salt was salty enough). I soaked(marinated) chicken thighs in buttermilk for about 30min while i was preparing the slaw. I fried 8 chicken thighs and there was just enough flour mix to coat them all. So no waste!The slaw was really good. My son asked for seconds!