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Fried Chicken Sandwich

My version of a fried chicken sandwich: double-fried crispy chicken, creamy slaw, and a tangy-spicy light mayo sauce on toasted brioche—finished with pickles or jalapeños.
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Prep Time 55 minutes
Cook Time 25 minutes
Total Time 1 hour 15 minutes
Servings 4
Calories 700 kcal

Ingredients
  

Chicken and Buttermilk Marinade

  • 2 chicken breasts, halved to make 4 pieces
  • 5 dl milk
  • 2 tbsp vinegar (to make buttermilk-style marinade)
  • 1 tbsp paprika
  • 2 tsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp oregano
  • 2 tsp salt (or to taste)

Crispy Coating (Dredge)

  • 200 g all-purpose flour (about 1 ⅔ cups)
  • 60 g cornstarch (about ½ cup)
  • 2 tsp baking powder
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp oregano
  • 2 tsp salt (or to taste)
  • 2 tsp black pepper

For Frying

  • Neutral oil for deep frying (rapeseed/canola/sunflower), enough for ~3–5 cm depth

Coleslaw

  • ½ small cabbage, finely shredded
  • 1 carrot, julienned thinly
  • 1 tbsp light mayonnaise
  • 1 tbsp vinegar
  • 1 tsp sugar
  • salt to taste

Sauce

  • 4 tbsp light mayonnaise
  • 1 tbsp ketchup
  • 1-2 tsp hot sauce (to taste)
  • 1 tsp mustard
  • 1 tsp worcestershire sauce (optional)
  • salt and pepper to taste (optional)

Sandwich Assembly

  • 4 brioche buns
  • pickles or pickles jalapeños (your choice)
  • microgreens (optional)

Instructions
 

Prep the chicken

  • Halve each chicken breast to make 2 thinner cutlets (total 4).
  • Cover with plastic wrap and pound to an even thickness (about 1-1.5 cm).

Marinate (min 30 minutes)

  • Mix milk + vinegar and let sit 2 minutes.
  • Stir in the marinade seasonings (paprika, turmeric, pepper, garlic, salt, oregano).
  • Add chicken, coat well, and marinate at least 30 minutes (up to overnight).

Make the coleslaw

  • Add shredded cabbage + julienned carrot to a bowl.
  • Add light mayo, vinegar, sugar, and salt.
  • Massage with clean hands for 1–2 minutes until slightly softened.
  • Let sit while you fry.

Coating the chicken

  • In a shallow dish: flour + cornstarch + baking powder + coating seasonings.
  • Mix very well so the spices are evenly distributed.
  • Take chicken from marinade, let excess drip off.
  • Dredge in flour mix, pressing lightly.
  • Shake off excess.
  • Rest 5-10 minutes on a rack/plate so the coating adheres.

Fry

  • Heat oil to 170–180°C.
    No thermometer: wooden chopstick test—bubbles = ready.
  • Fry chicken about 4 minutes total, turning halfway, until golden and cooked through.
  • Rest on a wire rack 5 minutes.
  • Bring oil back up on temp, then fry again for 45 seconds for extra crunch.
  • Rest on rack again.

Assemble

  • Lightly toast brioche in a pan.
  • Mix sauce ingredients in a small bowl.
  • Add sauce to the bottom and top bun.
  • Add pickles or jalapeños
  • Top with coleslaw + microgreens
  • Serve immediately (best crunchy right away)