Buttermilk Fried Chicken Sandwiches

I legit never think to buy buttermilk when I'm grocery shopping but I saw it the other day and decided I wanted to try and make some seriously good buttermilk fried chicken. I typically use a salt water and garlic brine but this was SO MUCH BETTER!

I was trying to stop myself from eating the chicken all on it's own after it came out of the hot oil. The seasoned salt is such a clutch ingredient in turning the chicken that really pretty golden color and it smells amazing.

What you need:

• 4 boneless skinless chicken thighs
• 1 1/2 cups buttermilk
• 1 tbsp garlic powder
• 1 tbsp salt
• 1 tbsp black pepper
• 2 cups AP flour
• 2 1/2 tbsp seasoned salt
• 1 tbsp garlic powder
• 5 cups canola oil (for frying)
• 1/2 head of cabbage
• 1 cup shredded carrots
• 1/2 cup mayo
• 3 tbsp rice vinegar
• 1 tsp sugar
• 1 tsp black pepper
• 4 sets of brioche buns
• Favorite hot sauce for sandwich

What to do:

1. Put the chicken in a  zip lock bag with the buttermilk, garlic powder, salt and black pepper. Make sure everything is mixed inside of the bag - let it soak for a half hour at room temp or for up to 2 hours in the fridge.
2. To make the breading, combine the flour, seasoned salt and garlic powder. Mix with a fork to evenly distribute the flavors.
3. Heat the oil in a large pot. It's ready to fry the chicken once you splash a few drops of water into it and the contact makes a crackling noise!
4. Once the chicken has soaked in the buttermilk long enough, dredge it in the flour and make sure each piece is really coated before frying.
5. Cook the chicken two pieces at a time. Watch the chicken once you put it in - if the color turns brown super fast the oil is too hot, it should take a little time to get that perfect golden brown (around 8-10 minutes.)
6. Chop the cabbage and combine it with the shredded carrots, mayo, rice vinegar sugar and black pepper to make the coleslaw. 
7. Assemble the sandwich! Slaw on the bottom, chicken on the slaw, and cheese or hot sauce on the top bun.