chicken sandwich

ingredients

• 2 ct. chicken breast or 4 ct. thigh, pounded flat.
• 1 c. buttermilk.
• 2 tsp. salt.
• herbs and spices.
• 1 c. cabbage
• 1 c. carrots
• 1 part mayo : 1 part sour cream : 1 part red wine vinegar
• 1.5 c. flour
• 2 tbsp. corn starch
• 2 tsp. baking powder
• 2 tbsp. garlic powder
• A whole bunch of chipotle powder or a non dangerous amount of cayenne or literally whatever else you want to flavor it with

directions

brine

• combine 1 c. buttermilk, 2 tsp. salt, spices (they may or may not soak in).
• wangjangle that salt until dissolved.
• marinate chicken in the brine for at least a couple but ideally 6 hours in the fridge.

slaw

• shred or chop 1 c. cabbage, 1 c. carrots.
• combine mayo : sour cream : red wine vinegar + s/p.

dredge

combine:

• 1.5 c. flour
• 2 tbsp. corn starch
• 2 tsp. baking powder
• 2 tbsp. garlic powder
• A whole bunch of chipotle powder or a non dangerous amount of cayenne or literally whatever else you want to flavor it with

cooking

• drip brine into dredge to create globules for texture.
• mash the chicken in there, cover it up, flip it around, let 'em have it.
• heat your oil to 350 degrees fahrenheit.
• fry for a few minutes until your chicken is cooked.
• you can go until 165 degrees but if the chicken gets up to 155 degrees and stays there at least a minute it's also safe.
• assemble the sandwich by putting the separate parts together until it appears to be a singular object.