Spicy Crispy Chicken Sandwich

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This is a your classic crispy chicken sandwich recipe served on a buttery toasted brioche bun, topped with a creamy kale coleslaw, spicy mayo and a pickle!

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Buttermilk Marinade Ingredients Boneless Skinless Chicken Breasts Buttermilk Black Pepper Thyme Cayenne Pepper, Sriracha Seasoning or Hot Sauce Salt

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Flour Mixture Ingredients Flour Cornstarch Parsley Flakes Smoked Paprika Chicken Seasoning Garlic Powder Onion Powder Cajun Seasoning Black Pepper

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1. Make Buttermilk Brine for Chicken

Toss in the chicken breasts in the marinade to coat and marinate for at least 4 hours in the refrigerator, or for best results, overnight.

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2. Make Seasoned Flour Mixture

In a large bowl, combine the flour mixture ingredients and mix until well combined.

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3. Mix Together Buttermilk Egg Wash

In a separate bowl, whisk together 1 cup of fresh buttermilk, the egg, and a tablespoon of hot sauce.

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4. Dip & Dredge Chicken Breasts

Dip in buttermilk/egg wash and then back in the flour mixture – shake off excess flour, rest on wire rack, repeat until finished.

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5. Fry Chicken Breasts

Once golden brown with an internal temp of 160 degree Fahrenheit (the temp will climb to about 165 after removing), remove and place on clean wire cooling rack.

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6. Make Creamy Coleslaw & Spicy Mayo

In a medium bowl, combine coleslaw ingredients and set aside. In another small bowl combine spicy mayo ingredients and set aside.

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7. Build Spicy Crispy Chicken Sandwich

Butter and toast your brioche buns, then add your chicken, coleslaw, pickles and good dollop of spicy mayo. Serve warm & enjoy!

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