Crispy Chicken Sandwich with Spicy Slaw

Let's Cook

1. 1Start the oven fries

   35 min

   Preheat the oven to 425°F (220°C). Cut the russet potatoes into wedges about 1/2 inch thick. Toss with olive oil, salt, smoked paprika, and black pepper on a sheet pan. Spread in a single layer and roast for 30 to 35 minutes, flipping halfway, until golden and crispy.

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   Start the fries first — they take the longest and can stay warm while you fry the chicken.

2. 2Brine the chicken

   15 min

   In a bowl, combine the buttermilk, hot sauce, and a pinch of salt. Add the chicken thighs and make sure they are fully submerged. Let them soak while you prepare the other components, at least 15 minutes.

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   The buttermilk tenderizes the chicken and helps the coating stick. Even 15 minutes makes a difference.

3. 3Make the spicy slaw

   5 min

   In a medium bowl, whisk together the mayonnaise, apple cider vinegar, honey, and sriracha. Add the coleslaw mix and toss until evenly coated. Season with salt and black pepper to taste. Refrigerate until serving.

4. 4Set up the breading station

   3 min

   In a wide shallow bowl, whisk together the all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Splash in 2 tablespoons of the buttermilk brine and work it through with a fork to create craggy bits — these fry up extra crispy.

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   The buttermilk splashed into the flour is the secret to those shaggy, crunchy edges.

5. 5Bread the chicken

   5 min

   Remove each chicken thigh from the buttermilk, letting excess drip off. Press firmly into the seasoned flour mixture, coating all sides. Shake off excess and set on a wire rack. Let the breaded chicken rest for 5 minutes so the coating sets.

6. 6Fry the chicken

   14 min

   Heat vegetable oil in a large heavy skillet or Dutch oven to 350°F (175°C). The oil should be about 1 inch deep. Fry the chicken thighs 2 at a time for 5 to 6 minutes per side, until the coating is deep golden brown and the internal temperature reaches 165°F (74°C). Transfer to a wire rack and season with a pinch of salt immediately.

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   Use a thermometer to monitor oil temperature. If it gets too hot, the outside burns before the inside cooks through.

7. 7Toast the buns

   2 min

   Spread butter on the cut sides of the brioche buns. Toast in a skillet over medium heat for 1 to 2 minutes until golden brown.

8. 8Assemble and serve

   3 min

   Place a crispy chicken thigh on each toasted bun bottom. Top with dill pickle slices and a generous mound of spicy slaw. Press the bun top on gently. Serve immediately with the oven fries on the side.