Fried Buffalo Chicken Sandwich with Broccoli Pickle Slaw

Recipe by Chef Spencer Ivankoe

Chicken Brine


7 cups water

1 lemon zested and sliced

2 tbsp black peppercorns

1/2 cup salt

2 tbsp honey

2 sprigs rosemary

3 sprigs thyme

2 heads of garlic cut in half with skins still on


Place all ingredients into a a pot and bring to a boil

Boil for 2-3 minutes

Chill mixture completely

Add chicken and brine for 6 hours

Remove chicken and place on paper towels

Pat the chicken dry

Leave out at room temperature for 1 hour before cooking

Fried Chicken


4 chicken breast

2 1/2 cups all purpose flour

1 1/2 garlic powder

1 1/2 onion powder

1 tbsp salt

2 tsp smoked paprika

1 tbsp black pepper

1 quart of buttermilk

8 cups peanut oil

1/3 cup sriracha sauce

1/3 cup mayonnaise


Mix together the flour, garlic powder, onion powder, paprika, salt, and pepper and divide between 2 bowls

In a third bowl, add the buttermilk

Place the peanut oil into a cooking pot (preferably a dutch oven) and heat to 325 degrees

Dip the chicken breast into the flour, then the buttermilk, then again in the flour

Fry the chicken for 8 minutes or until golden brown

Mix the sriracha sauce and mayo until smooth

Broccoli/Pickle Slaw


1 bag of broccoli slaw mix

1/2 cup sliced bread and butter pickles

1/3 cup apple cider vinegar

1 tbsp cup olive oil

1/2 cupĀ  mayonnaise

1 tsp salt


In a large mixing bowl, add the apple cider vinegar, mayonnaise, and olive oil

Whisk until smooth and combined

Add the broccoli slaw and salt to the mayo/vinegar mixture

Toss gently with your hands

Keep in the refrigerator until ready to serve



4 brioche buns

4 fried chicken breasts

1 bowl of broccoli/pickle slaw

Plain Kettle Potato Chips


Lightly toast brioche buns

Smear on some of the sriracha mayonnaise

Place fried chicken on bottom bun

Add the slaw onto of the chicken

Place the top bun onto of the slaw

Present on plate with side of potato chips

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