Go Back

Spicy Crispy Chicken Sandwich with Cilantro Slaw

An ultra-crispy, spicy fried chicken breast served on a toasted brioche bun with cooling avocado crema, fresh cilantro slaw, and crunchy cucumbers.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch
Cuisine: American, Fusion
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 4 cutlets chicken breast from 2 large breasts
  • 1.5 cups buttermilk
  • 1 tbsp hot sauce
  • 1 tsp salt
Dredge
  • 1.5 cups all-purpose flour
  • 0.5 cup cornstarch
  • 1 tbsp paprika
  • 1 tbsp cayenne pepper adjust to taste
  • 1 tbsp garlic powder
Toppings & Assembly
  • 1 ripe avocado
  • 0.25 cup sour cream
  • 2 cups green cabbage shredded
  • 0.5 cup fresh cilantro chopped
  • 4 brioche buns
  • oil for frying

Equipment

  • Dutch oven or heavy pot for frying
  • Wire Rack and Baking Sheet
  • Meat thermometer
  • Food processor or blender

Method
 

  1. Marinate chicken in buttermilk, hot sauce, salt, and pepper for at least 1 hour.
  2. Mix flour, cornstarch, and spices for the dredge. Double-dredge chicken (marinade -> flour -> marinade -> flour). Let rest for 15 minutes.
  3. Blend avocado, sour cream, lime juice, and cilantro for the crema. Toss cabbage with cilantro and lime juice for the slaw.
  4. Fry chicken in 350°F oil for 4-6 minutes per side until golden and 165°F internal temperature. Drain on a wire rack.
  5. Toast brioche buns with butter. Assemble sandwiches with crema, chicken, slaw, and cucumber slices.

Notes

Maintain oil temperature between batches for perfectly crispy chicken. Serve immediately.