Spicy Fried Chicken Sandwich with Slaw and Spicy Mayo on Brioche Bun
My husband has been sending me pictures of fried chicken sandwiches almost every day this past week. I'll be at work checking my phone to see that I was tagged in 10 Instagram photos of Fried Chicken Sandwiches. Needless to say, I get the hint, Bryan.
We were driving home from Sacramento today and I told him I would make him the ultimate fried chicken sandwich tonight and he immediately perked up and start driving home faster. He even helped me unpack our bags and do laundry in hope that I would make the sandwich faster.
Any normal human might go buy their bun from the store to make this sandwich, but i'm bread babe and I can't do that. Plus, I told him this would be the "ultimate fried chicken sandwich", so I have to make sure every part of this is perfect.
Bryan likes things spicy, but you can always decrease the amount of cayenne pepper or hot sauce you put in this recipe. Make it to your liking!
- 1 cup warm water (110 degrees F)
- 3 tablespoon warm milk (110 degrees F)
- 2 teaspoon active dry yeast
- 1 tablespoon sugar
- 2 eggs
- 3 cups bread flour
- 1/2 cup all purpose four
- 3 tablespoon butter
- 3 cups shredded cabbage
- 1/2 cup shredded carrots
- 1/2 cup mayo
- 2 tablespoon white vinegar
- 1/2 tablespoon sugar
- 1/4 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoon paprika
- 2 teaspoon garlic powder
- 2 teaspoon oregano
- 1 teaspoon cayenne (or less if you don't like it too spicy)
- 1 cup buttermilk
- 1 large egg
- 1 tablespoon salt + 2 teaspoon
- 1 whole bone in chicken, cut into pieces (leg, breast, wings, etc)
- 1 1/2 cups all purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 4-5 cups peanut oil
- 3/4 cup mayo
- 1/8 teaspoon cayenne pepper
- 2 tablespoon hot sauce of your choice
- Put all your chicken pieces in a gallon sized ziploc bag.
- Combine black pepper, cayenne pepper, garlic powder, paprika, salt, and oregano in a small bowl
- in a large bowl, whisk together buttermilk, eggs, 1 tablespoon salt, and 2 tablespoon of the spice mixture
- Pour buttermilk mixture into your ziploc bag and let chicken brine in the fridge for at least 4 hours or overnight
- While the chicken is brining, start making your brioche buns. By the time your Brioche buns are out of the oven, you'll want to start frying your chicken (approx 4 hours)
- Preheat the oil to 350 degrees
- Once your chicken is done brining, whisk together the flour, cornstarch, baking powder, two teaspoon salt, and remaining spice mixture in a large bowl.
- Take each piece of chicken and dredge it in the flour mixture. Shake off the excess flour and place it into your hot oil. Fry it until it's a deep golden brown. It should take about 6 minutes on one side and then 3 more minutes once you flip the chicken to the other side.
- In a bowl combine milk, water, yeast, and sugar. Let sit for 10 minutes.
- Whisk one of the eggs in a separate bowl
- In your stand mixer bowl, combine bread flour, all purpose flour, and 1 tablespoon salt. Cut the butter into small cubes and mix it into your flour with your fingers.
- Add the egg and milk mixture into the flour and use the hook attachment to mix everything together. Once all the ingredients come together, take your dough and knead it on a clean unfloured surface for 10 minutes. The dough should be smooth by the time you're done kneading.
- Grease a bowl with some vegetable oil and put the dough in the center of the bowl. Cover with plastic wrap and let it sit for 1-2 hours in a warm place, until the dough doubles in size.
- Once it's done with the first rise, punch down the dough and cut it into 8 equal pieces.
- Line a baking sheet with a piece of greased parchment paper
- Take each piece of dough and roll it out into a ball. Make sure each ball of dough is at least 2-3 inches apart
- Cover your baking sheet of dough with a towel and let rise again for another 2 hours
- set a large shallow pan of water on oven floor and preheat oven to 400 degrees F.
- Beat remaining egg with one tablespoon water and brush some on top of the buns. You can sprinkle sesame seeds on at this point if you wish.
- Bake, turning sheet halfway through baking until tops re golden brown, about 15 minutes.
- Once you pull your buns out of the oven, start frying your chicken!
- Chop cabbage and carrots and put in a large bowl
- In a separate bowl, mix together mayo, vinegar, sugar, and salt
- Pour dressing onto your cabbage and toss until fully coated
- Mix together mayo, cayenne, and hot sauce
- Slice your brioche bun in half. I like to toast the inside of these by melting a tablespoon of butter in a pan and placing the buns on it until toasted.
- Spread your spicy Mayo on both halves of your bun
- Place your fried chicken on the bottom half of your bun and top with coleslaw
- Add pickles or jalapeños on top of your slaw
- Place top bun on and stuff your face!