Illustration created with AIGenerated with ImagineArt (Nano Banana)
Buttermilk-fried thighs with creamy slaw on toasted hamburger buns. The original recipe is titled as a sandwich.
The recipe
How to make it
8 servings
Ingredients
Brine
- ¼ cup kosher salt
- ¼ cup sugar
- 1 quart water
- 8 boneless, skinless chicken thighs
Coating
- 2 Tbsp black pepper
- 1 Tbsp paprika
- 2 Tbsp kosher salt
- 2 large eggs
- 1 cup buttermilk
- 2 cups all-purpose flour
To finish
- 2 quarts peanut oil
- Creamy coleslaw (Kenji’s recipe on Serious Eats)
- 8 soft hamburger buns, toasted
Method
- Dissolve the salt and sugar in the water and brine the thighs at least 6 hours or overnight.
- Mix the pepper, paprika and salt. Whisk half into the eggs and buttermilk, and half into the flour. Rub 4 Tbsp of the egg mixture into the flour.
- Pat the chicken dry, dip in the buttermilk, then press firmly into the flour. Rest on a rack 10 minutes.
- Fry in 350°F oil, turning, until golden and cooked through, about 6 minutes.
- Put ¼ cup slaw on each bottom bun, add the chicken and close.
Quantities come from the source. The method is written in our own words. See the original ↗
Video
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