Buttermilk Fried Chicken sandwichLately, I’ve had a craving for fried, breaded food, something we don’t eat much of.  Maybe it’s my Southern roots showing themselves or maybe it’s the pictures of the latest trend for fried chicken sandwiches popping up everywhere.  After all, there is nothing more Southern than buttermilk fried chicken.

Sriracha Aioli with IngredientsSo over the weekend, I made fried fish tacos with some beautiful Mahi Mahi and then the very next day,  fried chicken sandwiches.  Yes, it’s so bad, but they both were sooooo good!  That’ll have to be our fried, breaded food allotment for a while.

Spicy Pickle SlawI thought I would share the Buttermilk Fried Chicken Sandwich with you since I’m sure you’ve also been tempted by them on menus and showing up everywhere on cooking shows, magazines and websites lately.  This one is served on a soft, toasted bun with a Spicy Pickle Slaw and Sriracha Aioli.

Seasoned Buttermilk Chicken PiecesI did a few things to help reduce my guilt over eating fried, breaded foods two days in a row.  I mixed half yogurt and half reduced-fat mayo, instead of all mayo into the slaw and the Sriracha Aioli and used whole wheat pastry flour for the breading instead of all-purpose.  Plus if you really wanted some justification, the slaw has veggies but I think it’s probably stretching it a little too much, lol.  It’s fried food!  Enjoy it when you eat it, just don’t do it often.

Frying the ChickenThe Spicy Pickle Slaw is also the same slaw that I use for my fish tacos, whether they are fried or grilled, which made it convenient that I made these two dishes a day apart and only made the slaw once.  I like it spicy, so cut back on the jalapeno if you like less.  I don’t like onions in my slaw but this recipe will work with red onions for those who like them.

Fried ChickenPlan on making up the Spicy Pickle Slaw and the Sriracha Aioli at least an hour or so before you want to serve them.  Overnight is even better because the flavors need time to blend and balance.  Serving them too soon, will leave both tasting a little bland and lacking.

Layering on the AioliThe seasoning you use on the chicken is up to you.  I used onion powder, ground mustard, smoked paprika, white pepper, sea salt and black pepper.  I also don’t like to over-season the chicken in this recipe because it competes too much with the slaw and aioli.

Buttermilk Fried Chicken Sandwich with Spicy Pickle Slaw and Sriracha AioliI just felt pure happiness as I bit into my Fried Chicken Sandwich (I did have a few guilty thoughts but I ignored them).  The flavors of the spicy slaw and aioli were so yummy with the wonders of the toasted bread and slightly sweet chicken.  It was a little bite of heaven that made me completely happy for that moment.  Sometimes it’s good to indulge in something so wonderfully tasty!

Spicy Pickle Slaw

2 cups red cabbage, thinly sliced or chopped small

1/2 cup dill pickles, julienned

3/4 carrots, julienned or shredded

2 jalapeno, thinly sliced or chopped

1/4 cup low-fat Olive Oil mayo

1/4 cup non-fat Greek yogurt

2 Tbsp. pickle juice or rice vinegar

1/2 tsp. sugar

Salt and pepper to taste

Add all ingredients to a bowl and mix well.  Cover and refrigerate at least an hour before serving.

Sriracha Aioli

1/4 cup low-fat Olive Oil mayo

1/4 cup non-fat Greek yogurt

1 1/2 Tbsp. Sriracha

1 garlic clove, minced

Salt and pepper to taste

Mix all ingredients well.  Cover and refrigerate at least an hour before serving.

Buttermilk Fried Chicken

1 1/2 boneless, skinless chicken breasts, split in half the thick way and cut into 6 pieces

1 cup buttermilk

3/4 tsp. onion powder

1/2 tsp. ground mustard

1 tsp. smoked paprika

1/2 tsp. white pepper

Salt and pepper to taste

1 cup whole wheat pastry flour

Vegetable or Canola oil for frying

Sandwich rolls

Soak in chicken in the buttermilk for two hours or overnight.

Heat 1/2″ of  oil in a large skillet over medium high heat until sizzling hot or 350°.  In the meantime, remove the chicken from the buttermilk, reserving buttermilk for the double breading.  Mix the seasonings and sprinkle over the chicken.

Add the flour to a shallow bowl and mix in about 1/2 tsp. salt and black pepper.  Pour buttermilk into another shallow bowl. Once oil is hot, dredge the chicken in the flour mixture, shaking to remove the excess.  Dip quickly into the buttermilk and dredge into the flour again, once again shaking to remove excess.

Fry the breaded chicken in the hot oil until golden brown, turning once, about 3 to 4 minutes per side depending on thickness of your chicken.  Be careful not to overcook.  Transfer to a plate covered with paper towels or a wire rack to drain excess oil.

Toast buns under the broiler until golden brown, then assemble sandwiches.  Spread a thick layer of  the Sriracha Aioli on the bottom bun, add a piece of the Buttermilk Fried Chicken, and top with the Spicy Pickle Slaw and the top of the sandwich roll.  Enjoy!

Makes 4 to 5 sandwiches with Spicy Pickle Slaw leftover.

Other chicken and Sriracha recipes:

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0 thoughts on “Crispy Buttermilk Fried Chicken Sandwich with Spicy Pickle Slaw and Sriracha Aioli”

  1. I’ve been dreaming of a sandwich that I had like this last fall… the fact that you are posting something so similar to what I joyously ate, (crisp, delicious, pickled) is indication to me that I absolutely need to make myself one!!

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