Go Back
–+ servings
A close up of a fried chicken sandwich.
Print Recipe
5 from 1 vote

Fried Chicken Sandwich

Prep Time40 minutes
Cook Time20 minutes
Marinate Time6 hours
Servings: 6
Author: Teri & Jenny

Ingredients

fried chicken

  • 2 (6 ounce) boneless, skinless chicken breasts each sliced in half
  • 2 cups buttermilk
  • 1 ½ cups all purpose flour
  • 2 tablespoons smoked paprika
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon chile powder
  • 2 teaspoons cracked black pepper
  • 1 teaspoon salt
  • 2 eggs
  • vegetable oil for frying

quick and simple slaw

  • 2 cups shredded red and green cabbage
  • ½ cup mayonnaise
  • ¼ cup apple cider vinegar
  • salt and pepper to taste

assembly

  • ¼ cup sweet and tangy bbq sauce
  • 10 cornichons, cut in half lengthwise
  • 1 vine ripe tomato, thinly sliced
  • 1 loaf challah or brioche

Instructions

  • Place chicken and buttermilk in a large bowl and toss together. Cover, place in the refrigerator and marinate for at least 6 hours and up to 12.
  • Pour oil into a heavy bottom skillet about 2 inches high and preheat to 350˚F.
  • In a shallow baking dish combine flour and spices. Toss together. Remove chicken from buttermilk and season with salt and pepper. Add eggs to reserved buttermilk and whisk together.
  • Dredge chicken pieces into flour mixture, shaking off any excess. Dip chicken into buttermilk mixture and return to flour mixture.  Shake off excess flour once again.
  • Carefully place chicken into oil and fry for 7 to 8 minutes. Flip and continue to fry for 5 to 6 minutes or until the juices run clear. Remove from heat and drain onto paper towels. Season with salt and pepper.
  • For coleslaw: Place all ingredients into a mixing bowl and toss together until fully combined. Cover and refrigerate for at least 1 hour before serving.