Fried Buffalo Chicken Sandwich with Broccoli Pickle Slaw
Recipe by Chef Spencer Ivankoe
Chicken Brine
Ingredients
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
Instructions
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
Ingredients
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
Instructions
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
Ingredients
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
Instructions
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
Assembly
Ingredients
4 brioche buns
4 fried chicken breasts
1 bowl of broccoli/pickle slaw
Plain Kettle Potato Chips
Instructions
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