Ingredients:

  • 4 boneless, skinless chicken thighs (about 1.5 lbs / 680 g)
  • 1 cup (120 g) all-purpose flour
  • 1 teaspoon (5 g) paprika
  • 1 teaspoon (5 g) garlic powder
  • 1 teaspoon (5 g) onion powder
  • ½ teaspoon (2.5 g) salt
  • ½ teaspoon (2.5 g) black pepper
  • 1 cup (240 ml) buttermilk
  • Vegetable oil (for frying)
  • 2 cups (150 g) green cabbage, finely shredded
  • 1 cup (80 g) carrots, grated
  • ¼ cup (60 g) mayonnaise
  • 2 tablespoons (30 ml) apple cider vinegar
  • 1 tablespoon (15 g) sugar
  • Salt and pepper to taste
  • 4 burger buns
  • Optional: pickles, hot sauce

Instructions:

  1. Cut chicken thighs into patties if desired. In a bowl, combine flour, paprika, garlic powder, onion powder, salt, and pepper. In another bowl, pour buttermilk. Dip chicken in buttermilk, then dredge in flour mixture. Set aside.
  2. In a large bowl, combine shredded cabbage and grated carrots. In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper. Pour dressing over cabbage and carrots, mix well, and chill in the fridge for at least 30 minutes.
  3. Heat vegetable oil in a deep frying pan or Dutch oven to 350°F (175°C). Fry chicken patties in batches for 5-7 minutes or until golden brown and cooked through, ensuring the internal temperature reaches 165°F (74°C). Remove and drain on paper towels.
  4. Toast burger buns if desired. Place fried chicken on the bottom half of each bun, add a generous scoop of creamy slaw, and top with optional pickles and hot sauce. Close with the top half of the bun.
  5. Serve immediately while hot and crispy!