Description
A delightful twist on the classic fried chicken sandwich, featuring crispy chicken and vibrant slaw.
Ingredients
Scale
- Vegetable oil as needed, for frying
- 1½ cups all-purpose flour
- Kosher salt as needed
- Freshly ground black pepper as needed
- 1 cup low-fat buttermilk
- 2 large eggs
- 4 large boneless skinless chicken thighs
- 3 tablespoons vegetable oil
- 2 cloves garlic, minced
- 2 small Thai Bird’s eye chilies, chopped
- 1 teaspoon grated ginger
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon fish sauce
- 3 cups finely shredded green cabbage
- ¼ cup shaved red onion
- 3 green onions, thinly sliced
- ¼ cup chopped fresh basil leaves
- ¼ cup chopped mint leaves
- 2 tablespoons Kewpie mayonnaise
- 4 potato buns, halved
Instructions
- Fill a large cast iron pan with vegetable oil, about 2 inches deep. Heat the oil to 350°F (180ºC).
- In a medium shallow bowl, add the flour and season with salt and pepper. In another bowl, whisk together the buttermilk and eggs.
- One piece at a time, dip the chicken in the buttermilk mixture, then dredge it in the flour. Shake off excess flour and fry in the hot oil. Flip once, until golden brown on all sides, about 8 minutes.
- Remove the chicken from the oil and place it on a wire rack set over a paper towel-lined baking sheet to drain.
- In a medium bowl, whisk together the vegetable oil, garlic, chilies, ginger, lime juice, rice vinegar, and fish sauce to make the dressing.
- Add the cabbage, red onion, green onion, basil, and mint to the bowl, and toss to combine with the dressing.
- Spread Kewpie mayonnaise on the bottom of each potato bun. For each sandwich, add one piece of fried chicken and top with a generous portion of slaw.
- Serve immediately and enjoy!
Notes
Store leftover fried chicken in an airtight container for up to 3 days. Reheat in the oven for best results. Customize with extra toppings as desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 sandwich
- Calories: 500
- Sugar: 5g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg