Fried Chicken Thigh Sandwiches with Coleslaw
Fried chicken thigh sandwiches have buttermilk marinated chicken thighs coated in a spicy breading, then pan-fried until crispy.
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.
- To store: Place any leftover fried chicken in a covered container and any coleslaw in a separate container, refrigerate, and eat within 3 days. Reheat the chicken in the oven or air fryer at 380 degrees for 5 minutes.