Before we get started here let me warn you this recipe is pretty spicy so if your not a big fan of hot go easy on the cayenne pepper!! Enjoy 😉
Ingredients:
Buttermilk Chicken:
2 1/2 cups buttermilk
2 chicken breast, halved
4 sprigs fresh dill
1/3 cup hot sauce
2 1/2 cups flour
5 tablespoon cayenne
1 tablespoon brown sugar
1 teaspoon paprika
1 teaspoon chili powder
1 tablespoon garlic powder
1 tablespoon black pepper
1 tablespoon salt
oil for frying
Cole Slaw
4 cups shredded cabbage
1 carrot, grated
1 1/2 tablespoon sugar
3 tablespoons mayonnaise
2 teaspoon balsamic vinegar
black pepper to taste
Assembly
4 brioche rolls, split
fresh cilantro
dill pickles
Directions for buttermilk chicken
In large plastic or glass bowl mix buttermilk and hot sauce. Add dill and chicken breast. Make sure chicken breast is completely covered in buttermilk mixture. Cover and refrigerate over night. Remove chicken from refrigerator. In a large bowl combine flour, salt and black pepper. Preheat 1 1/2 inches of oil in a cast iron pan over medium heat. One at a time remove chicken from buttermilk letting excess buttermilk drip back into bowl. Dredge chicken in flour mixture then back into buttermilk then dredge in flour mixture again. Repeat the rest of the chicken. When oil is ready fry chicken on both side for about 8 minutes on each side. Make sure oil isn’t too hot buttermilk brown quickly. When chicken is golden brown place on paper towel or wire rack to drain.
In a small mixing bowl combine cayenne, paprika, garlic powder
brown sugar, and chili powder. Whisk is 1 cup of hot frying oil. Brush each chicken breast with hot oil mixture.
Directions for cole slaw
In a small bowl whisk sugar, mayonnaise, balsamic vinegar, and black pepper. In a large bowl toss cabbage and carrots together add mayo mixture and mix well. Cover and refrigerate.
Assembly
Place chicken breast on toasted brioche bun. Top with generous amount of slaw and finish with sliced pickles.
