Fried Chicken Sandwich with Creamy Slaw and Sriracha Aioli

I Had to get on the Fried Chicken Sandwich Bandwagon! This is my take on the infamous sandwich— I used Brioche for the bun, a sriracha Aioli mixed with some smoked paprika for the smear and I also used it on the coleslaw. I highly suggest using skin on boneless chicken thighs for this sandwich, trust me.

Fried Chicken Sandwich with Creamy Slaw and Sriracha Aioli

Ingredients

• chicken thighs skin on-bone in.

• buttermilk

• hot sauce

• s& p

• smoked paprika

• cayenne pepper

• adobo seasoning

• garlic powder

• onion powder

• ground coriander

• oregano

• Brioche sandwich rolls

• canola oil for frying

• coleslaw mix

• Sriracha Aioli

Instructions

1. Marinade the chicken in a deep bowl (or ziploc bag) with the buttermilk and hot sauce. Place in the fridge for 2 hours.

2. Mix the flour with remainder seasonings in a shallow pan. Place aside.

3. Mix the Coleslaw with the Aioli and place in the fridge until ready to use.

4. When you’re ready to fry the chicken; Pour the oil into a large heavy skillet and heat over medium-high heat. Using a fork (or tongs if you’re fancy), shake excess liquid off the chicken pieces. Coat each piece in the dry flour mix. Place the heat on medium and add the chicken to the hot oil. (DO NOT OVERCROWD THE PAN). Fry for 5 minutes on one side, then 3 minutes on the other side until golden brown and crispy. Drain on a wire rack.

5. When the chicken is done. Toast the Brioche buns until slightly charred.

6. Mix the sriracha aioli with smoked paprika and smear it on the top and bottom bun. Place the chicken on the bun then the creamy slaw on top.

7. ENJOY!