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1. Slice each chicken breast horizontally into 2 thin cutlets, then pound lightly to an even thickness of about 1.5 cm. Whisk the buttermilk, hot sauce and 1 tsp of the salt in a bowl, add the chicken, and marinate in the fridge for at least 1 hour, up to 8 hours.
2 pieces Boneless skinless chicken breasts,
1 cup Buttermilk,
1 tbsp Hot sauce,
1 tsp Salt
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2. Toss the cabbage and carrot with the apple cider vinegar and a pinch of salt, then chill. Stir together the mayonnaise, Dijon mustard, grated garlic, lemon juice and a pinch of cayenne pepper for the punchy mayo, and refrigerate.
0.2 tsp Cayenne pepper,
2 tsp Salt,
2 cup Green cabbage, finely shredded,
1 pieces Carrot, grated,
1 tbsp Apple cider vinegar,
0.5 cup Mayonnaise,
1 tsp Dijon mustard,
1 clove Garlic,
1 tbsp Lemon juice
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3. Whisk the flour, cornstarch, paprika, garlic powder, onion powder, remaining cayenne pepper, remaining salt and black pepper in a wide dish. Drizzle 3 tbsp of the buttermilk marinade into the flour and rub it in with your fingers to create shaggy clumps for extra crunch.
1 cup Buttermilk,
1.5 cup All-purpose flour,
2 tbsp Cornstarch,
2 tsp Paprika,
2 tsp Garlic powder,
1 tsp Onion powder,
0.2 tsp Cayenne pepper,
1 tsp Salt,
1 tsp Black pepper
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4. Heat the vegetable oil in a heavy pot or deep skillet to 175°C (350°F). Lift each cutlet from the marinade, letting the excess drip off, then press firmly into the flour mixture, coating both sides thoroughly. Rest the coated cutlets on a rack for 5 minutes.
3 cup Vegetable oil for frying
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5. Fry the cutlets in batches of 2 for 4 to 5 minutes, flipping once, until deep golden and the internal temperature reaches 74°C (165°F). Drain on a wire rack and sprinkle with a pinch of salt.
2 tsp Salt
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6. Brush the cut sides of the soft hamburger buns with melted butter and toast in a dry skillet over medium heat for 1 to 2 minutes until golden.
4 pieces Soft hamburger buns,
1 tbsp Butter, melted
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7. Spread the punchy mayo on both bun halves, add the crispy chicken, dill pickle chips and a generous pile of slaw, then close the sandwiches and serve immediately.
12 slice Dill pickle chips
