Description
A delicious Peach Fried Chicken Sandwich with a Southern twist, featuring buttermilk-marinated chicken fried to crispy perfection, topped with a tangy peach slaw and creamy mayo, all sandwiched between soft brioche buns. This recipe balances sweet and savory flavors and is perfect for a satisfying lunch or dinner.
Ingredients
Scale
Chicken Marinade
- 3 cups Buttermilk (Substitute with milk and vinegar for a homemade version)
- 4 tablespoons Hot Sauce (Adjust based on heat preference)
- 4 pieces Boneless, Skinless Chicken Breasts (Thighs can be used for a juicier alternative)
Coating
- 2 cups All-Purpose Flour (Gluten-free flour can be an alternative)
- 1 tablespoon Seasoned Salt (Can be replaced with regular salt and spices)
Frying
- Vegetable Oil (Essential for frying; canola or peanut oil works well)
Peach Slaw
- 1 large Peach (Nectarines can be used if peaches are out of season)
- ½ cup Apple Cider Vinegar (White vinegar can be used if necessary)
- 2 teaspoons Granulated Sugar (Replace with honey for a different sweetness level)
- ½ teaspoon Kosher Salt (Can substitute with any salt by adjusting quantity)
- ¼ teaspoon Fennel Seeds (Omit if unavailable or substitute with mustard seeds)
Assembly
- ½ cup Mayonnaise (Substitute with Greek yogurt for a lighter option)
- 4 Brioche Buns (Any sandwich bun can substitute)
Instructions
- Prepare the Marinade: In a large bowl, whisk together the buttermilk and hot sauce until combined. Add the chicken breasts, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 1 hour, preferably overnight, to tenderize and infuse flavor.
- Make the Peach Slaw: Thinly slice the peach and place in a bowl. Add apple cider vinegar, granulated sugar, kosher salt, and fennel seeds. Toss well to combine and let it marinate for at least 30 minutes so the flavors meld and the peach softens into a tangy slaw.
- Prepare the Coating: In a shallow dish, mix the all-purpose flour with seasoned salt. This mixture will be used to dredge the marinated chicken, creating a crispy crust when fried.
- Coat the Chicken: Remove chicken from the marinade, allowing excess liquid to drip off. Dredge each piece thoroughly in the flour mixture, pressing to adhere evenly on all sides. Set aside on a wire rack to rest briefly.
- Heat the Oil: In a deep skillet or cast iron pan, pour enough vegetable oil to submerge chicken halfway (about 1 to 2 inches). Heat the oil over medium-high until it reaches 350°F (175°C), using a thermometer for accuracy.
- Fry the Chicken: Carefully place the coated chicken breasts into the hot oil. Fry for 6 to 8 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F (74°C). Avoid overcrowding the pan; fry in batches if necessary. Drain on paper towels to remove excess oil.
- Toast the Buns: While the chicken is frying, lightly toast the brioche buns on a hot skillet or in a toaster to add a slight crisp texture and warmth.
- Assemble the Sandwiches: Spread mayonnaise evenly on the bottom half of each toasted bun. Place a fried chicken breast on top, followed by a generous helping of the peach slaw. Cover with the top half of the bun.
- Serve and Enjoy: Serve the sandwiches immediately while the chicken is hot and crispy, complemented by the fresh, tangy peach slaw. Perfect for a Southern-inspired meal that impresses.
Notes
- For juicier chicken, use boneless, skinless thighs instead of breasts.
- If buttermilk is unavailable, mix 3 cups of milk with 3 tablespoons of vinegar and let sit for 5 minutes as a substitute.
- Adjust the hot sauce quantity to control the sandwich’s spiciness.
- Use gluten-free flour as a substitute if sensitive to gluten.
- Try using Greek yogurt instead of mayonnaise for a lighter sandwich spread.
- If peaches are out of season, nectarines make a great alternative for the slaw.
- Maintain oil temperature during frying to avoid greasy or undercooked chicken.
