Ingredients:
- 4 boneless chicken breasts
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- Vegetable oil for frying
- 4 burger buns
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup mayonnaise
- 2 tbsp sour cream
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- Salt and pepper to taste
- Lettuce leaves optional
- Tomato slices optional
- Pickles optional
Instructions:
In a bowl, combine buttermilk, salt, black pepper, paprika, and cayenne pepper
Add chicken breasts to the buttermilk mixture, ensuring they are fully coated
Marinate in the refrigerator for at least 1 hour
In a separate bowl, mix flour, salt, and black pepper
Dredge marinated chicken breasts in the flour mixture, ensuring an even coating
Heat vegetable oil in a deep fryer or large skillet to 350F 175C
Fry the chicken breasts for about 6-8 minutes per side, or until they are golden brown and cooked through
Drain on paper towels
In a mixing bowl, combine shredded cabbage and carrots
In another bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sugar, salt, and pepper to make the coleslaw dressing
Pour the dressing over the cabbage and carrots, and toss to coat
Refrigerate until ready to use
To assemble the sandwiches, place a lettuce leaf on the bottom half of each bun, if desired
Top with a fried chicken breast, a generous spoonful of creamy coleslaw, tomato slices, and pickles if desired
Complete with the top half of the bun
Serve your Fried Chicken and Creamy Coleslaw Sandwiches immediately, and enjoy
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