Ultimate Buttermilk Fried Chicken Sandwich with Rainbow Slaw, Avocado & Chilli Jam!
If you’re looking for the ultimate comfort food sandwich, this buttermilk fried chicken creation is hard to beat. Crispy golden chicken, creamy smashed avocado, sweet and spicy chilli jam, crunchy rainbow slaw, tangy pickles and slices of Gouda all come together between soft white brioche bread. Every bite delivers the perfect balance of crunch, creaminess, sweetness and heat.
Serves 4
For the Buttermilk Fried Chicken
- 4 chicken breast fillets, flattened slightly
- 300ml buttermilk
- 1 tsp salt
- 1 tsp black pepper
Coating
- 150g plain flour
- 100g panko breadcrumbs
- 2 tsp smoked paprika
- 1 tsp garlic granules
- 1 tsp onion granules
- 1 tsp sea salt
- ½ tsp black pepper
- Vegetable oil, for frying
For the Rainbow Slaw
- ¼ red cabbage, finely shredded
- 1 carrot, grated
- 1 small red onion, finely sliced
- 2 spring onions, finely sliced
- 3 tbsp Greek yoghurt
- 1 tbsp mayonnaise
- Salt and black pepper, to taste
For the Sandwich
- 8 slices soft white brioche bread
- 2 ripe avocados
- 4 tbsp chilli jam
- 8 slices Gouda cheese
- Thinly sliced pickles
- Extra black pepper for seasoning
Method
Marinate the Chicken
Place the chicken fillets in a bowl with the buttermilk, salt and pepper. Cover and refrigerate for at least 3 hours, or ideally overnight. This helps tenderise the chicken and creates an incredibly juicy result.
Prepare the Rainbow Slaw
In a large bowl, combine the red cabbage, carrot, red onion and spring onions.
Add the Greek yoghurt and mayonnaise, then season with salt and black pepper. Toss everything together until evenly coated and refrigerate until needed.
Coat and Fry the Chicken
In a shallow dish, mix together the flour, panko breadcrumbs, smoked paprika, garlic granules, onion granules, salt and pepper.
Remove the chicken from the buttermilk, allowing any excess to drip off. Press each piece firmly into the breadcrumb mixture, ensuring it is completely coated.
Heat a few centimetres of oil in a heavy frying pan over a medium to high heat. Fry the chicken for 5 to 6 minutes per side, depending on thickness, until deeply golden, crisp and cooked through.
Transfer to a wire rack and allow to rest for a few minutes.
Assemble the Sandwiches
Mash the avocado with a pinch of salt and spread generously over four slices of bread.
Spread chilli jam onto the remaining slices.
Top the avocado side with a slice of Gouda, followed by the crispy fried chicken. Add a generous handful of rainbow slaw, a layer of thinly sliced pickles and a second slice of Gouda.
Finish with the chilli jam-topped bread and press together gently.
Butter the outside of the bread and lighty fry on each side so that the sandwiches toast and the cheese melts!
Serve
Serve immediately while the chicken is still warm and crispy. Pair with seasoned fries, sweet potato wedges or a simple side salad for the ultimate indulgent lunch or dinner.
Top Tip
For an extra crispy coating, dip the chicken back into the buttermilk after the first coating, then dredge it through the flour and panko mixture a second time before frying. The result is an irresistibly crunchy crust that stays crisp against the creamy avocado and crunchy slaw.
This sandwich is all about layers of flavour: smoky crispy chicken, cooling avocado, crunchy homemade slaw, melty Gouda, sharp pickles and that irresistible kick of chilli jam. It may be messy to eat, but that’s exactly what makes it so good.
