Oh man, fried chicken is just the best isn’t it? Especially these buttermilk fried chicken sandwiches with cabbage slaw and sriracha mayo!Jump to Recipe
This buttermilk fried chicken is just so crispy and tasty. We soaked it in water and vinegar for a few hours which sounds really gross (and looked it to be honest) but you neeeeed to do it because it makes the chicken insanely tender and juicy which is the perfect contrast to the crispy coating. The slaw is tangy with plenty of cider vinegar and lime juice. The sriracha mayo is creamy and spicy. Have I convinced you yet?
We served these with some thyme wedges and a handful of rocket. Honestly, a perfect Sunday night dinner which gets you in a great mood for the week ahead.
So we’ve talked about the deliciously crispy and salty buttermilk fried chicken. Now let’s talk about the slaw. This slaw has the perfect balance of tangy sweetness with a hint of heat from the chilli.
Finally, a simple sriracha mayo. Now, you could absolutely make your own mayo if you feel so inclined. Since I was feeling lazy I used Hellman’s and it was delicious as Hellman’s always is. Mix that with a crushed garlic clove and a tablespoon of sriracha and you’re ready to serve.
I think I’ve mentioned before that Will is pretty into all yeasty baking. I don’t really have the patience for it. Sadly Will tried to make his own burger buns for this and they didn’t rise so we had to have shop-bought. Not as good as Will’s amazing homemade bread but it was compensated for by every other ingredient in the meal let’s be honest. However, if you feel like making your own burger buns I’m sure that would add to the greatness of this meal.
Don’t be put off by the length of the ingredients list. Most of them are probably things you’ll have around the kitchen already.
Buttermilk Fried Chicken Sandwiches with Cabbage Slaw and Sriracha Mayo
For the Fried Chicken
- 1 tbsp Salt
- 250 ml Cider Vinegar
- 250 ml Water
- 4 Boneless Skinless Chicken Thighs
- 250 ml Buttermilk
- 210 g Self-Raising Flour
- Vegetable Oil Enough to use to deep fry in a saucepan
For the Slaw
- 1/4 Large White/Red Cabbage thinly sliced with a mandolin
- 1/2 Red Onion thinly sliced with a mandolin
- 1 Red Chilli finely chopped
- 3 tbsp Cider Vinegar
- Juice of half a lime
- Salt and Pepper
- 115 ml Mayo shop-bought or homemade
- 1 tbsp Sriracha
- 1 clove Garlic crushed
For the Thyme Wedges
- 4 large Potatoes cut into wedges
- 2 tbsp Olive Oil
- Salt and Pepper
- 3 sprigs Fresh Thyme
- 4 Burger Buns
Mix the water, salt and vinegar in a large bowl. Place the chicken in the bowl and cover with cling film. Place in the fridge for at least a couple of hours or preferably overnight.
To make the slaw place all the ingredients in to a large bowl with a good sprinkling of salt and pepper. Cover and chill until ready to use.
To make the sriracha mayo place all the ingredients into a bowl and mix thoroughly. Cover and refrigerate until ready to use.
When you're ready to make your chicken remove it from the bowl and pat dry. Place the buttermilk in a bowl and the flour in a separate bowl. Add a tablespoon of pepper to the flour and stir in. Add three tablespoons of buttermilk to the flour and mix in with your fingertips so that clumps of the flour form.
Before you start frying the chicken, make the wedges. Preheat the oven to 180°Place the wedges on a baking tray with a good sprinkling of salt and pepper and the olive oil. Place in the oven for 30-40 minutes until cooked and crispy.
Now finish the chicken. Heat the oil in a saucepan and use a thermometer to make sure it gets to 425°F (it will go down in temperature when you add the chicken). Place the chicken thighs into the buttermilk. Take each piece of chicken out of the buttermilk and allow the excess to drip off. Place the pieces into the flour one at a time and make sure they're coated in a thick layer of flour.
Once the oil has reached the right temperature carefully place the chicken pieces into the oil. Make sure the oil stays between 300 and 350°Cook for about 2 minutes on the first side until it's really brown and crispy. Flip onto the other side and cook for another 2-3 minutes until the chicken is cooked through. Remove the chicken and place on a paper towel covered plate to soak up the excess oil. Sprinkle some salt over the chicken.
Remove the wedges from the oven and sprinkle with salt and the chopped thyme. Assemble the sandwiches by spreading some of the mayo on the bottom bun, top with a piece of chicken followed by some slaw, some more mayo and the top bun. Enjoy!
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THESE BUTTERMILK FRIED CHICKEN BURGERS?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!