Buttermilk Fried Chicken Sandwich with Cilantro Jalapeño Col

• servings: 4 servings
• active time: 4 hours 10 minutes
• total time: 4 hours 18 minutes

Ingredients

2 large boneless skinless chicken breast cut in half

2 cups buttermilk

1/2 tablespoon kosher salt

2 cups all purpose flour

1/2 tablespoon season salt

1/2 teaspoon paprika

1/2 tablespoon garlic powder

2 teaspoons Kosher Salt

1/2 teaspoon black pepper

1 teaspoon onion powder

Additional 1 cup of buttermilk for double dredged chicken- optional

Coleslaw

1 tablespoon rice vinegar

1/2 cup buttermilk

1 tablespoon sugar

2 tablespoon mayonnaise

1/2 cup sliced pickled jalapenos

1/2 cup fresh cilantro

3 cups pre-shredded coleslaw

Kosher Salt

Fresh Cracked Black Pepper

Directions

Mix the buttermilk brine ingredients together in a large bowl. Add the chicken breast to the brine. Cover the bowl. Refrigerate up to four hours. (I usually just let my chicken brine overnight because I get a little lazy or maybe too busy to follow back up.)

When ready to cook the chicken breast, Pour cooking oil into a deep fryer. Use the amount of grease per the manufacturer guide. Heat the oil until it reaches 325 to 350 degrees.

While the oil heats up, Mix the flour ingredients together in a ziploc bag.

Deep the chicken breasts into the flour mixture.

To double dip and get a nice crunchy coating, at this time you can dip the chicken breast into the additional buttermilk and then dip the chicken back into the flour mixture. Let the chicken rest for about 5 to minutes while your grease heats to the proper temperature and you chop your jalapenos and cilantro for the coleslaw.

To make the coleslaw, mix the coleslaw buttermilk, sugar, mayonnaise, rice vinegar together in a medium bowl. Then mix in the coleslaw mix, chopped jalapenos and cilantro. Salt and pepper to taste. Place in refrigerator until ready to use.

Place chicken breast into the deep fryer and fry for 7 to 8 minutes or until the internal temperature of the meat reaches 165 degrees when you insert a cooking thermometer into the thickest part of the meat.

After the chicken cooks. Let the chicken rest on a cooling rack for about 5 minutes. (The cooling rack keeps the crispy skin from getting soggy.)

Then serve.

Nutrition

• Calories: 500 kcal
• Total Fat: 16 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Trans Fat: 1 g
• Cholesterol: 56 mg
• Sodium: 3158 mg
• Total Carbohydrate: 63 g
• Dietary Fiber: 4 g
• Total Sugars: 13 g
• Protein: 24 g