These fried chicken thigh sandwiches have buttermilk marinated boneless, skinless chicken thighs breaded with a spicy coating. Top with a simple cabbage slaw mix and hot sauce to give it a little something extra.
I have a lot of chicken sandwich recipes on my blog, but I think this might be the BEST fried chicken sandwich recipe I have made so far.
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What beer pairs well with spicy fried chicken sandwiches?
The beer: Gumballhead from 3 Floyds Brewing
I fell in love with this beer on an anniversary stay at a casino just a little bit into Northwest Indiana. This American wheat ale is simply uncomplicated with a hint of lemon on the finish.
What show you binge next?
For this Mitten Movie Night, I want to talk about a new series I just started on Showtime, Yellowjackets. This show is really, really good. Set in the past and present day, the past being 1996, I can’t help but feel nostalgia because I too was a teen around that time. And the cast is fire featuring Juliette Lewis and Christina Ricci. Check it out!
Ingredients
This buttermilk fried chicken sandwich has-
- Boneless, skinless chicken thighs
- Buttermilk mixed with seasonings and hot sauce for marinating the chicken
- A flour mixture of seasonings for breading with a spicy kick
- Coleslaw mix with a mayonnaise base and a few other ingredients for a quick sandwich topping
- Hot sauce
- Soft, bakery hamburger buns
How to make these fried chicken thigh sandwiches step-by-step
Start by making the chicken thigh marinade. Add the buttermilk and half of the seasonings into a large bowl.
Stir everything together.
Add the chicken thighs to the liquid.
Cover and refrigerate for 3 hours or overnight.
In an edged pan, I use an 8×8 baking pan, add the flour and the seasonings.
Use a fork to incorporate the spices into the flour breading base.
Bread the chicken pieces, three at a time, on each side. Push the chicken down into the flour so that it gets into all the nooks and crannies.
Add oil to a cast iron pan so that it goes up to about an inch on the side of the pan. Heat until the oil reaches 375 degrees.
Using tongs, shake off the excess flour and add the chicken to the pan.
Slowly place the three pieces of chicken, one at a time, into the heated oil and fry untouched for 6 minutes.
Flip the chicken and let fry for another 6 minutes.
Remove the chicken pieces from the oil and place them on a plate lined with a paper towel.
Use a digital meat thermometer to check that the internal temperature is at least 165 degrees.
Repeat the process above for the additional three pieces of meat.
While the final pieces are frying, make the quick coleslaw.
In a bowl add the shredded cabbage coleslaw mix, mayonnaise, dill relish, apple cider vinegar, and sugar. Stir everything to combine.
Layer the sandwich by adding the chicken to the bottom bun, top with the homemade slaw mix, and sprinkle the top with hot sauce.
FAQ’s & Tips
Can I make this recipe without buttermilk?
Yes, this can be made with just regular milk.
I don’t like using bagged coleslaw, can I make my own?
Yes, feel free to make your own or try this Spicy Coleslaw recipe from Berly’s Kitchen.
Put slaw on it
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Fried Chicken Thigh Sandwiches {with Coleslaw}
Equipment
- cast iron pan
- tongs
- paper towel and plate
- bowl and an edged pan
Ingredients
Fried Chicken Thigh Sandwiches
- 6 boneless, skinless chicken thighs
- 6 hamburger buns
- 2 cups buttermilk
- 1 tablespoon hot sauce plus more for topping
- 2 teaspoons seasoning salt divided
- 2 teaspoons black pepper divided
- 2 teaspoons Spanish paprika divided
- 2 teaspoons garlic powder divided
- 1 teaspoon Cayenne pepper divided
- 1 cup flour
- 2 cups vegetable oil
Easy Coleslaw Recipe
- 8 ounces coleslaw mix
- 1/4 cup mayonnaise
- 2 tablespoons dill pickle relish
- 1 teaspoon apple cider vinegar
- 1 teaspoon sugar
Instructions
Fried Chicken Thigh Sandwiches
- Add the buttermilk, hot sauce, and half of the seasonings to a large bowl.2 cups buttermilk, 1 tablespoon hot sauce, 2 teaspoons seasoning salt, 2 teaspoons black pepper, 2 teaspoons Spanish paprika, 2 teaspoons garlic powder, 1 teaspoon Cayenne pepper
- Place the chicken thighs into the marinade, cover, and add to the refrigerator for a minimum of 3 hours.6 boneless, skinless chicken thighs
- In a dish, add the flour and the rest of the seasonings.2 teaspoons seasoning salt, 2 teaspoons black pepper, 2 teaspoons Spanish paprika, 2 teaspoons garlic powder, 1 cup flour, 1 teaspoon Cayenne pepper
- To a cast iron pan, add the oil so that it goes about an inch up the side. Heat up to 375 degrees.2 cups vegetable oil
- Place 3 pieces of chicken into the flour mixture, using tongs shake off the excess flour, and place into the pan.
- Fry for 6 minutes without checking, flip and fry 6 minutes more.
- Remove the chicken once it cooks and add it to a paper towel-lined plate.
- Cook the next 3 pieces of chicken.
- Add the chicken to the bun and top with the coleslaw and hot sauce. Enjoy!6 hamburger buns
Easy Coleslaw Recipe
- Mix all the ingredients together in a bowl and stir together.8 ounces coleslaw mix, 1/4 cup mayonnaise, 2 tablespoons dill pickle relish, 1 teaspoon apple cider vinegar, 1 teaspoon sugar
Notes
Tips for making this recipe:
- You want a bowl large enough when making the marinade to be able to add all of the chicken thighs to the marinade.
- Use a meat thermometer to make sure the thickest part of the chicken is at least 165 degrees.
- If you don’t like the spice in this recipe, omit the hot sauce and cayenne pepper.
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Last Updated on February 22, 2022 by [email protected]
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