Almost anything goes well on a sandwich. Fried chicken sandwiches are a Southern delicacy but are enjoyed anywhere if the chicken is juicy and the toppings of your choice are on it. It adds flavor to what the taste bud craves. This fried chicken sandwiches recipe is right up your alley.
Ingredients
4Boneless skinless chicken thighs
4Buns
4SlicesAmerican cheese
Pickle slices
Oil for frying
For the batter:
1C.Flour
⅔C.Cornstarch
Spices to taste
For the marinade:
⅔C.Buttermilk
Spices to taste
1Large egg
For the slaw:
2C.Shredded purple cabbage
1 ½Tbsp.Lemon juice
Pinchof salt
For the chipotle mayo:
1C.Mayonnaise
1tsp.Honey
1Can Chipotle peppers in adobo sauce
Instructions
Whisk together the buttermilk, egg and spices to taste. Place the chicken in the mixture and marinade in the fridge for at least 30 minutes.
In a Ziploc bag, combine the flour, cornstarch and spices to taste. Shake to combine.
Place the chicken into the bag with the batter mixture and shake to coat well.
Heat oil in a deep sided skillet to 350 degrees. Fry the chicken evenly on each side until golden brown and cooked through. Drain on a paper towel lined plate.
In a bowl, combine the shredded cabbage with a pinch of salt and 1 ½ Tbsp of lemon juice.
In a small bowl, mix together 1 cup of mayonnaise, 1 tsp honey and some of the sauce from the can of chipotle peppers to taste.
Spread a layer of the chipotle mayo on the bottom half of the buns.
Place a piece of the fresh fried chicken on top.
Top each piece of chicken with a slice of American cheese.
Add some slaw and sliced pickles to the top of each sandwich.
Spread a layer of the chipotle mayo on the other half of the bun, and place it on the top of each sandwich. Serve.