Crispy, juicy chicken hugged by soft, buttery brioche with a crunch of tangy slaw. It’s the kind of sandwich you’ll think about long after the last bite.
Makes 4 sandwiches from 8 (1” slices) Brioche
Ingredients
COLESLAW
- ½ head red cabbage, shredded
- ⅓ cup (84.5g) mayonnaise
- 1 tsp apple cider vinegar
- 1 tbsp yellow mustard
DRY MIX
- ½ cup (70g) flour
- ¼ cup (35g) cornstarch
- ¼ tsp salt
- ⅛ tsp pepper
FRIED CHICKEN
- 4 pcs boneless chicken thigh
- 1/2 tbsp salt
- 1 egg
- 8 slices Brioche, (1” slices)
How to make:
COLESLAW
- Shred and dry cabbage (extra moisture will dilute the sauce).
- Make sauce by mixing mayonnaise, vinegar, and mustard.
- Mix sauce with cabbage. Chill for at least 30 min.
DRY MIX
- Mix together dry mix.
FRIED CHICKEN
- Pat chicken thighs dry. Massage salt into chicken.
- Dip thighs into 1 beaten egg. Shake off excess.
- Massage into Dry Mix. Gently shake off excess.
- Deep fry for 6 mins.
- Drain and cool on a rack to prevent steam from making the crispy skin soggy.
ASSEMBLY
- Toast Brioche Slices in toaster for 3 mins
- Assemble: Bread -> Chicken -> Coleslaw -> Bread
