Buffalo Tahini Fried Chicken Sandwich with Tahini Ranch Slaw
Rated 5.0 stars by 1 users
Category
Sandwiches, Lunch, Dinner
Servings
4
Prep Time
30 minutes
Cook Time
30 minutes
Ingredients
4 thinly sliced chicken breasts or thighs (about 1⁄4 - 1⁄2 inch thick)
1⁄2 cup avocado oil or any other neutral oil
4 brioche hamburger buns
1-2 cups neutral oil for frying (avocado, grapeseed, canola, etc)
2 Tbsp butter
Dill pickles (optional)
3⁄4 cup buttermilk
1 Tbsp hot sauce (like Frank’s RedHot)
1 clove garlic, minced
salt and pepper
3⁄4 cup flour
1⁄2 cup cornstarch
3 tsp garlic powder
2 tsp cayenne
2 tsp smoked paprika
1 tsp salt
1⁄2 tsp freshly cracked black pepper
-
1⁄4 cup Soom Premium or Organic Tahini
1⁄2 tsp garlic powder
1⁄4 cup hot sauce, like Frank’s RedHot
2 Tbsp cold water (if necessary)
1⁄2 bag cabbage coleslaw mix (2.5-3 cups)
-
1⁄4 cup Soom Premium or Organic Tahini
Juice of 2 lemons
2 Tbsp olive oil
1 clove garlic
2 Tbsp dill, roughly chopped
2 Tbsp chives, roughly chopped
1 Tbsp parsley, roughly chopped
1 tsp honey
1⁄2 tsp onion powder
1⁄2 tsp garlic powder
1⁄4 tsp smoked paprika
1⁄2 tsp salt
1⁄2 tsp freshly cracked black pepper
For the Fried Chicken Sandwich:
Brine:
Dredge:
Tahini Buffalo Sauce
For the Tahini Ranch Slaw
Directions
In a large bowl whisk together the brine ingredients. Season the chicken on both sides with salt and pepper. Add the chicken to the buttermilk brine and cover. Place in the fridge for at least 30 minutes.
To a bowl add cabbage coleslaw mix. Blend together remaining Tahini Ranch Coleslaw ingredients until smooth and creamy. Mix 3⁄4 of the dressing with the coleslaw. Reserve remaining Tahini Ranch for the sandwiches. Place both in the fridge until time to serve.
In a small bowl, whisk together tahini, hot sauce, and garlic powder until thickened and smooth. If too thick, whisk in 1 Tbsp cold water at a time until desired consistency is reached. Set aside.
In a large shallow bowl or plate, whisk flour, cornstarch, garlic powder, cayenne, smoked paprika, salt, and pepper. Set a sheet pan to the side.
Working with one at a time, transfer the chicken to the seasoned flour, allowing buttermilk to drip into the flour. (This will help create a delicious craggily crust!) Press the flour into the chicken, coating evenly. Shake off excess and place on the sheet pan.
Repeat with each piece of chicken breast. Let sit for 10 minutes. While the chicken rests, prepare the frying station.
Place a heavy bottomed pan or cast iron skillet over medium high heat. Fill with an inch and a half of neutral oil. Using an instant read thermometer, bring it up to 350 degrees. Set a paper towel lined baking sheet to the side.
Once the oil is hot, gently place chicken into the pan. If you have a smaller pan, work in batches, to prevent overcrowding the pan. Cook for 6-8 minutes, or until a deep golden brown. With tongs, flip and cook for another 6-8 minutes. Transfer to the paper towel lined baking sheet. Keep in mind that if you are using chicken thighs, they will not take as long to cook!
If desired, toast the brioche buns in a pan over medium/low heat with butter until golden brown, about 2-3 minutes
To assemble the sandwiches, spread a generous layer of Tahini Buffalo Sauce to the bottom bun. Place fried chicken on top. Spread another layer of Tahini Buffalo Sauce on top of the chicken. Top with 2-3 tbsp Tahini Ranch Coleslaw and pickles. If desired, add a smear of Tahini Ranch Coleslaw to the top bun. Enjoy!
Recipe Photography: Angelica Oles
Judy W
October 02, 2023
One of the best chicken sandwiches ever! Definitely worth all the work. Crunchy, tender, flavorful, touch of heat—delicious! Five stars