Buttermilk fried Crispy Chicken sandwich

Ingredients

• For the crispy fried chicken — 2 lb boneless, skinless chicken thighs
• Wet batter — 1 cup buttermilk
• Wet batter — Salt to taste
• Wet batter — 1 tsp paprika powder
• 1/3 cup hot sauce — 1 tbsp garlic powder
• 1/3 cup hot sauce — 1 tsp black pepper
• Dry batter — 2 cups all-purpose flour
• Dry batter — 1/3 cup cornstarch
• Dry batter — 1 tsp baking soda
• Dry batter — Salt to taste
• Dry batter — 1 tbsp garlic powder
• Dry batter — 1 tsp paprika powder
• For the coleslaw — 1/2 cup cabbage, thinly sliced
• For the coleslaw — 1/2 cup carrots, shredded
• For the coleslaw — 1/2 cup red onion, shredded
• For the coleslaw — 1/2 cup green onion, chopped
• For the coleslaw — 3-4 tbsp mayonnaise
• For the coleslaw — 1 tbsp Dijon mustard
• For the coleslaw — 1 tsp lemon juice
• For the coleslaw — Salt to taste
• For the coleslaw — 1 tsp garlic powder
• For the coleslaw — 1 tsp black pepper
• For the sauce — 1/2 cup mayonnaise
• For the sauce — 1 tbsp Dijon mustard
• For the sauce — 1-3 tbsp hot sauce (adjust to taste)
• For the sauce — 1/4 cup buttermilk

Instructions

1. Prepare the wet batter: In a large bowl, whisk together buttermilk, salt, paprika powder, hot sauce, garlic powder, and black pepper.
2. Prepare the dry batter: In a separate bowl, mix together flour, cornstarch, baking soda, salt, garlic powder, and paprika powder.
3. Marinate the chicken: Add the chicken thighs to the wet batter and mix well. Cover and refrigerate for at least 2 hours or overnight.
4. Dredge the chicken: Remove the chicken from the wet batter. Coat the chicken in the dry batter.
5. Fry the chicken: Heat about 1/2-inch of oil in a skillet over medium-high heat. Fry the chicken for 5-6 min per side or untilcooked through. Place on wire wrack .
6. Prepare the coleslaw: In a bowl, mix together cabbage, carrots, red onion, green onion, mayonnaise, Dijon mustard, lemon juice, salt, garlic powder, and black pepper. Refrigerate until ready to use.
7. Prepare the sauce: In a bowl, whisk together mayonnaise, Dijon mustard, hot sauce, buttermilk, salt, garlic powder, paprika powder, and black pepper. Refrigerate until ready to use.
8. Assemble the sandwich and enjoy!