Crispy Buttermilk Chicken Sandwich
Texan Heartland
4
20 minutes
20 minutes
Crunchy on the outside and juicy inside, this buttermilk chicken sandwich layers tangy pickles, crisp cabbage, and creamy Roja Brava sauce on a toasted brioche bun. Roja Brava does double duty in the marinade and the finished sandwich, bringing garlic-forward flavor, bright tang, and lively red serrano heat to every bite.
Ingredients
4 boneless, skinless chicken thighs, about 1½ pounds total
1 cup buttermilk
4 tablespoons Texan Heartland Roja Brava Hot Sauce, divided
2 teaspoons kosher salt, divided
1½ cups all-purpose flour
½ cup cornstarch
1 teaspoon baking powder
½ teaspoon black pepper
Neutral oil, for frying
½ cup mayonnaise
4 brioche buns
12–16 dill pickle chips
1 cup finely shredded green cabbage
Directions
Marinate the chicken: Lightly pound the chicken thighs to an even thickness. In a shallow dish or zip-top bag, combine the buttermilk, 2 tablespoons of Texan Heartland Roja Brava Hot Sauce, and 1 teaspoon of salt. Add the chicken, coat thoroughly, and refrigerate for at least 30 minutes or up to 4 hours.
Make the Roja Brava sauce: Stir the mayonnaise and remaining 2 tablespoons of Roja Brava together in a small bowl. Cover and refrigerate until ready to assemble the sandwiches.
Prepare the breading: In a shallow dish, whisk together the flour, cornstarch, baking powder, black pepper, and remaining 1 teaspoon of salt. Drizzle 2 tablespoons of the chicken marinade into the flour mixture and toss with a fork to create small clumps that will form a craggy crust.
Heat the oil: Pour enough oil into a heavy skillet or Dutch oven to reach approximately 1 inch deep. Heat to 350°F.
Bread the chicken: Remove each chicken thigh from the marinade, allowing the excess to drip away. Press firmly into the flour mixture until completely coated. Shake off any loose flour and discard the remaining marinade.
Fry until crispy: Working in batches to avoid crowding the pan, fry the chicken for 6–8 minutes, turning once, until deeply golden and the internal temperature reaches 165°F. Transfer to a wire rack to drain.
Toast the buns: Lightly toast the cut sides of the brioche buns in a dry skillet or under the broiler until golden.
Assemble the sandwiches: Spread Roja Brava sauce over both sides of each bun. Add the fried chicken, pickle chips, and shredded cabbage. Close the sandwiches and serve immediately.
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