Sort ingredients
scuick22
QR Code
Listen
Pdf
Pound each chicken breast to an even thickness (about ½” thick).
Add chicken, buttermilk and pickle juice to a large bowl and toss to coat. Cover and refrigerate for 4-6 hours (or preferably overnight).
To make the slaw, toss together the cabbage, mayo, vinegar, sugar and salt until well combined. Cover and refrigerate until ready to serve.
Heat 3 inches of vegetable oil in a large cast iron pot to 315 °F (157 °C)
While the oil is heating, whisk together flour, cornstarch, paprika, onion powder, garlic powder, salt and pepper in a large bowl.
Dredge each chicken breast in flour mixture, then return to buttermilk mixture, then dredge a second time in flour mixture. Repeat with remaining chicken.
Fry chicken in 2 batches, cooking for 6-8 minutes, until golden brown and chicken is cooked through (165 °F (74 °C) internal temperature).
Transfer to a cooling rack over a baking sheet lined with paper towel to soak up any excess grease. Once chicken is done, transfer to a large bowl and toss with hot honey until well coated.
Toast the buns and spread 1 tablespoon mayo on the bottom of each bun. Top with a fried chicken cutlet, then cabbage slaw, pickles and other half of the bun.