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Ingredients
– 4 boneless, skinless chicken breasts
– 1 cup all-purpose flour
– 2 teaspoons paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon cayenne pepper
– 1 cup buttermilk
– Vegetable oil for frying
– 4 soft buns
– Lettuce
– Tomatoes
– Pickles
– Mayo or spread
– Holiday Slaw (see below)
Holiday Slaw
– 2 cups shredded red cabbage
– 1 cup shredded carrots
– 1/4 cup mayonnaise
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– Salt and pepper to taste
Instructions
1. Prepare the chicken: In a shallow dish, mix together flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
2. Dredge the chicken: Pour buttermilk into a separate shallow dish. Dip each chicken breast into the buttermilk, then coat in the flour mixture, shaking off excess.
3. Fry the chicken: Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat. Fry the chicken breasts until golden brown and cooked through, about 5-6 minutes per side.
4. Assemble the sandwich: Split the soft buns in half and toast lightly. Spread mayo or your favorite spread on the bottom bun. Add a few lettuce leaves, a tomato slice, a few pickle slices, and a piece of fried chicken. Top with the top bun.
5. Add Holiday Slaw: Mix all slaw ingredients in a bowl and refrigerate until ready to use. Spoon some slaw on top of the chicken or serve on the side.
Tips and Variations
– Use a thermometer to ensure the oil reaches 350°F for crispy frying.
– For extra crispy coating, chill the coated chicken in the refrigerator for 30 minutes before frying.
– Substitute the buttermilk with regular milk or yogurt if needed.
– Add some diced jalapeños or hot sauce to the slaw for an extra kick.
– Use different seasonings in the flour mixture, such as dried herbs or grated cheese, to change up the flavor.