We have so much fun doing our #CDKDinnerSociety but in a world of prix fixe menus, this sandwich is a reminder than there's still a place for classic comfort food. This is how I like to eat! –Chef Dane
Fried Chicken Sandwich
with Brioche Bun + Franks Slaw
- 4 Boneless Chicken Thighs (breasts will work too
- 4 Brioche Buns
Fried Chicken Brine
4 cups buttermilk
2 cups bread and butter pickle juice
3 tbs grams dried ranch seasoning
1 1/2 teaspoons cayenne pepper
4 boneless, skinless chicken thighs (breasts will work too)
Frank's Slaw
1/2 head napa cabbage (cut thin)
frank's vinaigrette
1/2 cup rice wine vinaigrette
1 cup Frank's Red Hot
1 tbs whole grain mustard
1/4 cup mayo
5 shakes tabasco
Chicken Dredge
3 cups ap flour
1 tsp salt
1/2 tsp pepper
1 tsp smoked paprika
2 tsp garlic powder
Pickles
1 large cucumber (sliced as thin or thick as you would like )
For liquid:
1 cup apple cider vinaigrette
1/4 cup sugar
1/4 cup water
pinch of turmeric
1 glove garlic (smashed)
For Brine:
Add all ingredients together. Place chicken in a bowl, cover and leave it in the refrigerator overnight.
For Slaw:
Clean Napa cabbage and slice as thin or thick as you would like.
For Dredge:
Mix all ingredients in a bowl. Set aside.
For Pickles:
Slice cucumbers. Heat liquid until it boils. Cool down. Once cooled, add cucumbers and let sit in the fridge for at least 4 hours.
For Dressing:
Add all ingredients into a blender and blend until smooth. Toss dressing with cabbage and set aside
Cook and Assemble:
1. Heat oil in a deep pot. Shake off the excess flour then carefully add the chicken to the hot oil. Cook for 8-10 minutes until the chicken is golden brown and crisp and cooked through. Flip half-way through cooking to allow both sides to brown.
2. Remove the chicken from the oil and allow to drain before assembling the sandwich.
3. To assemble, toast brioche buns. Add chicken then slaw on top and three pickles
4. Eat and enjoy!