Fried Chicken Sandwich with Tangy Coleslaw and Spicy Aioli
Sometimes you just need a fried chicken sandwich and this one will not disappoint. The fried chicken is moist and tender from the yogurt and packs a little punch of heat along with the spicy aioli, all of which is cooled down with tangy, crunchy coleslaw. No need to head out of your house to satisfy this craving!
4 Servings
Your Time: 40 minutes Marination Time: at least 2 hours
For the fried chicken:
4 boneless, skinless chicken cutlets – about ¼-inch thick
1/2 cup plain yogurt
1 1/2 teaspoon smoked paprika
2 cloves garlic, grated
1 teaspoon Kosher salt, plus more to taste
1 cup all-purpose flour
1 teaspoon onion powder
½ teaspoon ground black pepper
2 vine-ripened or heirloom tomatoes, thinly sliced
4 brioche burger buns
For the tangy slaw:
3 tablespoons apple cider vinegar
2 teaspoons sugar
½ teaspoon celery salt
¼ teaspoon ground black pepper
1/4 cup mayonnaise
2 scallions, thinly sliced
1 cup finely shredded green cabbage
1 cup finely shredded red cabbage
For the spicy aioli:
½ cup mayonnaise
1 tablespoon hot sauce, plus more to taste (up to 3 tablespoons total)
To make the tangy slaw: In a small bowl whisk together the vinegar, sugar, celery salt and black pepper until combined. Stir in the mayo until evenly incorporated. Add the sliced scallion and cabbages to the dressing and toss to coat. Set aside or refrigerate for up to 4 hours in advance.
To make the spicy aioli: Whisk together the mayonnaise and hot sauce in a small bowl. Taste and add more hot sauce depending on how spicy you like it. Store in an airtight container in the refrigerator for up to a week.
To make the fried chicken: Mix together the yogurt, 1 teaspoon smoked paprika, garlic and ½ teaspoon salt. Add the chicken cutlets and coat evenly. Let the chicken sit in the yogurt marinade for about 15 minutes at room temperature, or you can do this up to 2 hours in advance, refrigerated.
Once the chicken has marinated, heat about 2-inches of oil in a high sided cast iron pan to 350 degrees F.
While the oil heats, in a small shallow dish whisk together the flour, onion powder, ½ teaspoon each smoked paprika and salt, and ground black pepper. Remove the chicken from the yogurt, allowing any excess yogurt to drip off and then dredge the cutlets through the flour mixture. When the oil is hot, carefully add the dredged chicken and fry for about 7-8 minutes, flipping half way through or until the chicken is deeply golden brown on all sides and cooked through. Remove to a paper towel lined tray and immediately season the chicken with more salt to taste.
Toast the burger buns on the stovetop or in an oven until golden brown. Add 1 tablespoon of the aioli to the top and bottom of each bun. Add the fried chicken to the bottom bun, top that with slices of tomato and the slaw. Serve immediately.