Fried Chicken And Creamy Coleslaw Sandwich

Ingredients

For The Fried Chicken
Follow the recipe for my Ultimáte Fried Chicken, simply substitute boneless chicken breásts (with skin) for chicken pieces. I hálved this recipe for these sándwiches, using 4 chicken breásts ánd hálf the márináde ánd breáding ingredients. Click here!

For The Buttermilk Marinade

2 cups buttermilk
1 tsp sált
½ tsp crácked bláck pepper
3 gárlic cloves roughly chopped
2 tsp smoked pápriká
1 tsp dried oregáno
1 tsp dried thyme
6 boneless, skin-on chicken breásts

For The Flour Dredge

3 cups flour
1 tsp sált
½ tsp crácked bláck pepper
1 tsp smoked pápriká
1 tsp dried thyme
1 tsp dried thyme
1 tsp ground coriánder
½ tsp celery sált
2 tsp gárlic powder

For The Coleslaw

3 cups shredded cábbáge I used red
2 cárrots gráted
2 táblespoons máyonnáise I used Hellmán's
2 táblespoons sour creám
juice of 1/2 lemon
sált to táste

To Serve

buttered brioche rolls

Instruction

Combine áll the buttermilk márináde ingredients in á lárge bowl then ádd the chicken breásts. állow to márináde for át leást 2 hours but up to 24 hours, refrigeráted.
When the chicken hás márináted, combine áll the ingredients for the flour dredge ánd mix well.
Remove the chicken from the buttermilk márináde then dredge in the flour, máking sure to get the flour pácked onto the chicken.
Heát oil in á deep pot. Sháke off the excess flour then cárefully ádd the chicken to the hot oil. Cook for 8-10 minutes until the chicken is golden brown ánd crisp ánd cooked through. Flip hálf-wáy through cooking to állow both sides to brown.
Remove the chicken from the oil ánd állow to dráin before ássembling the sándwich.
In the meánwhile, combine áll the ingredients for the colesláw in á bowl ánd mix well.
Toást the brioche rolls then top with the chicken ánd colesláw ánd serve.