Buttermilk Fried Buffalo Chicken Sandwich

Combine chicken with buttermilk marinade ingredients (2 cups buttermilk, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp salt). Mix well and let the chicken marinate for at least 1 hour or up to 24 hours in the fridge. Make sure the chicken thighs are unfolded from the original packaged position.

Add buffalo sauce ingredients (1/2 cup hot sauce, 1 tbsp honey, 1 tbsp melted butter) to a small saucepan. Bring to a gentle simmer and turn the heat off.

Combine 1 cup shredded purple cabbage and 2-3 tbsp Kewpie Mayo in another small bowl. Keep in the fridge until ready to prepare.

Prep flour mixture (1 cup flour, 1 tsp paprika, 1 tsp garlic powder, pinch of salt) in a shallow bowl and set aside.

Remove thighs from the marinade and let excess batter drip into the bowl. Place chicken in the flour mix, flipping to fully coat. Transfer to a plate and repeat with the rest of the chicken.

Bring vegetable or canola oil to 350°F in a medium-sized saucepan. Target medium-high heat and check with a thermometer. Ideally, you want enough oil to fully submerge the chicken. If not, you must flip halfway through. Carefully place chicken in the oil and deep fry for 10-12 minutes. Remove and let rest/drain on a paper towel-lined plate for 5 minutes. Ensure the chicken internal temp is 165°F.

While the chicken is resting, butter and toast the brioche buns on a skillet. Toss the chicken in the buffalo sauce and ensure it’s fully coated.

Build the sandwich starting with the bottom bun, coleslaw, spicy chicken thigh, 3 dill pickles, and a small bunch of cilantro.

Top with extra Kewpie Mayo and serve.