Ultimate Chicken Sandwich

Ingredients

For the Chicken Marinade:

• 4 boneless skinless chicken breasts

• 1 cups buttermilk

• 2 chipotle peppers (mashed) with Adobo sauce

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon salt

• 1/2 teaspoon cayenne pepper

Breading:

• 2 cups all-purpose flour

• 1 1/2 teaspoon salt

• 1 teaspoon cayenne pepper

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon garlic powder

• 1/2 onion powder

• Oil for frying

For Homemade Coleslaw:

• 2 cups green cabbage shredded

• 1 cup red cabbage shredded

• 1 carrot, shredded

• 1/2 thinly sliced red onion

• 2 jalapeno peppers sliced (most of the seeds removed)

• 2 green onions sliced to 1/2 inch on a bias

• 1/2 cup mayonnaise

• 1 tablespoon apple cider vinegar

• 1/2 teaspoon Tabasco sauce

• 1/2 teaspoon celery seeds

• 1 tablespoon sugar

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

For the Sauce:

• 1 cup mayonnaise

• 2 tablespoons ketchup

• 1 tablespoon white wine vinegar

• 2 teaspoon smoked paprika

• 2 tablespoon Adobo sauce

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

For the Sandwich:

• 4 brioche buns, toasted

• sliced pickles

Instructions:

For the Buttermilk Marinade:

1. Prepare the Chicken: Pound the chicken breasts to an even thickness.

2. In a bowl, whisk together buttermilk, mashed chipotles and adobo sauce, smoked paprika, garlic powder, onion powder, salt, and cayenne pepper.

3. Add the chicken breasts to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 4 hours, preferably overnight.

For the Coleslaw:

1. In a mixing bowl, combine all vegetables for slaw.

2. In a separate bowl, whisk together mayonnaise, apple cider vinegar, Tabasco sauce, celery seeds, sugar, salt, and pepper. Pour the dressing over the cabbage mix and toss to coat. Cover and refrigerate until ready to use.

For the Sauce:

1. In a small bowl, whisk together all ingredients for sauce. Cover and refrigerate until ready to use.

For Frying the Chicken:

1. In a shallow dish, combine flour, baking powder, and a pinch of salt and pepper.

2. Take a chicken breast from the marinade, letting excess drip off. Dredge it in the flour mixture once, then dip it back into the buttermilk marinade, then dredge it again in the flour mixture. This double-breading ensures an extra crispy crust.

3. Heat oil in a deep fryer or a large heavy pot to 350°F (175°C).

4. Fry the chicken breasts until golden brown and cooked through, about 5-7 minutes. Remove and let them drain on paper towels.

Assemble the Sandwich:

1. Sauce the bottom and top bun.

2. Place pickles on bottom bun.

3. Place a fried chicken breast on the bottom half of each toasted brioche bun on top of the pickles.

4. Drizzle some of the sauce on top of the chicken breast.

5. Generously top with coleslaw.

6. Close with the top half of the bun. Serve immediately.