Cajun Fried Chicken Sandwich
This Cajun fried chicken sandwich is absolutely packed with flavor. The chicken is oh-my tender, juicy and even has just a bit of a kick.
Servings 4
Calories 3685kcal
Ingredients
For the brine
- 4 boneless skinless chicken thighs
- 2 cups buttermilk
- 1 cup Ranch dressing
- 1 tablespoon Creole seasoning
For the batter
- vegetable oil for frying
- 1 ½ cup all-purpose flour
- 2 tablespoons Creole seasoning
- 1 teaspoons baking powder
For the slaw
- 1 12 ounce coleslaw with carrots
- 2 green onions chopped
- ¼ sweet onion minced
- 1 jalapeno seeded, diced
- ¼ cup Ranch dressing
For the sandwiches
- 4 hamburger buns
- 8 slices dill pickle chips
Instructions
For the brine
- Trim an excess fat from the chicken. Pound each piece flat. I like to put them in a one gallon baggie and then pound them so the chicken doesn't splatter.
- Whisk together the buttermilk, dressing, and seasoning. Pour into a large resealable container. Add the chicken and seal.
- Refrigerate overnight.
For the slaw
- Combine all but the dressing in a large bowl.
- Drizzle dressing over the top of the slaw and stir to combine. Cover and refrigerate until ready to make the sandwiches,
For the batter
- Heat 3" of vegetable oil in a Dutch oven or heat a deep fryer filled with oil to 375 F.
- Whisk together the batter ingredients in a pie pan or shallow bowl.
- Remove chicken from the brine and shake off any excess. Transfer to the batter mixture and coat well, turning to get all sides.
- Place chicken in the oil and fry until internal temperature is 160-165 F, turning once. If you pounded the chicken very thin it won't take long to cook, 2-3 minutes per side. The coating will turn a lovely golden brown when it's done.
- Remove pieces to a wire rack or paper towel-lined plate to drain.
For the sandwiches
- Toast the buns if you wish.
- Add a piece of chicken to each bun and top with plenty of the slaw and few pickle slices.
Nutrition
Calories: 3685kcal | Carbohydrates: 324g | Protein: 152g | Fat: 201g | Saturated Fat: 41g | Trans Fat: 1g | Cholesterol: 581mg | Sodium: 16342mg | Potassium: 4005mg | Fiber: 30g | Sugar: 65g | Vitamin A: 9919IU | Vitamin C: 59mg | Calcium: 1825mg | Iron: 27mg