If you are pressed for time, you can skip the buttermilk soak. Just dip the chicken in the buttermilk and then dredge in the flour mixture. Don't overcrowd the skillet when frying. Fry in batches and give each piece room to set its crust. Depending on the size of the chicken breasts, this recipe can make anywhere from 4-6 sandwiches. The outside texture of the fried chicken is super crispy and flaky. The little bit of buttermilk in the dry mixture will give the flaky bits that fry up to the wonderful texture. Watch our video and photos so you can see what the texture of the mixture should look like before frying.
2pounds(910g)chicken breasts, cut in half lengthwise
2cups(140g)very thinly shredded cabbage(regular, purple or napa)
additional salt, to taste
Pat dry chicken breasts. Soak chicken breasts in the 3/4 cup of buttermilk for about 30 minutes in fridge.
While chicken is soaking, make the slaw: In bowl, combine all the slaw ingredients (apple cider vinegar, olive oil, sugar, garlic salt, onion salt, smoked paprika, black pepper, cabbage, carrot, parsley, and salt). Set aside.
In a medium bowl, combine flour, paprika, salt, pepper, thyme or oregano, garlic powder, and cayenne. Add the 2 Tablespoons of buttermilk and mix together, breaking up the big clumps. The flour mixture will clumpy but should still be dry-ish. The clumps will create a great texture during frying.
Heat a large skillet with about 1/2 inch high of frying oil. Heat oil to 375°F.
Remove the chicken from the buttermilk soak and dredge the chicken in the flour mixture, making sure to coat the chicken completely. Shake off excess flour and fry the chicken in batches until golden.
Drain the fried chicken on paper towels and just after it is removed from the oil.
Assemble the sandwich: Add a piece of crispy chicken to a bun, top it with bbq sauce, add a few slices of bacon, jalapeño and top with tangy slaw and with the bun top. Phenomenal sandwich to enjoy!