Indian Style Fried Chicken Sandwiches

Crunchy Southern Fried chicken topped with a cool spicy slaw served on a soft bun, with an Indian twist!

featurechicken2.jpgfeaturechicken1.jpgMmmm…. Crispy and crunchy fried chicken, cool and creamy slaw on a soft bun! How can anyone not love a fried chicken sandwich? Now, take that and add Indian flavors, it is comfort food gone n-fold!!!

Cut of choice is always boneless skinless thighs, fatty and moist. Marinade chicken thighs in a buttermilk marinade with spices and herbs. Coat them with flour, but hold on! It’s not just plain flour, we mix a little marinade with the flour and it creates texture. When this coats the chicken and then deep fried, it creates a super crispy and crunchy coating.

Now a traditional slaw is jazzed up with the same flavors with a dash of red hot sauce.

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Notes-

– Chicken can be marinated for 2 hours- 8 hours. Longer it sits the better!

-Spicy slaw can be made few hours ahead and stored in the refrigerator.

Indian Style Fried Chicken Sandwiches

Ingredients:

Fried Chicken

6 boneless skinless chicken thighs

1 cup buttermilk

1 large egg

2 teaspoons coriander powder

1 1/2 teaspoons cayenne pepper powder

2 teaspoons salt, divided

1/4 teaspoon turmeric powder

1/3 cup chopped mint

1/3 cup chopped cilantro

1 tablespoon grated ginger

1 tablespoon grated garlic

2 cups all purpose flour

vegetable oil, for frying

Spicy slaw

2 1/2 cups thinly sliced cabbage

1 cup thinly sliced red onion

1 jalapeno pepper, seeds removed and thinly sliced

1 carrot, julienned

1/4 cup chopped cilantro

1/4 cup chopped  mint

1/2 teaspoon salt

1/2 cup mayonnaise

1 tablespoon Franks red hot sauce

Additional ingredients

6 large hamburger buns

Preperation:

To make fried chicken,

Stir together buttermilk, egg, coriander powder, cayenne pepper powder,  1 1/2 teaspoons salt, turmeric powder, mint, cilantro, ginger and garlic in a large shallow dish. Mix in chicken, cover dish and let marinade in refrigerator 2 – 8 hours.

Pour oil to about 1 inch height, in a large dutch oven, heat over medium high heat until moderately hot (about 350 degrees F). Meanwhile, place flour in a shallow bowl, add salt and 1/3 cup of the buttermilk marinade and mix with your fingertips, until evenly mixed. Remove chciken from the marinade, coat with flour (pressing lightly for flour to adhere well) and place on a plate in a single layer. Shallow fry 2-3 chicken thighs at a time, until golden brown on both sides (about 10 minutes total). Drain on a paper towel lined platter.

To make spicy slaw,

Stir all slaw ingredients together well. Store in a covered container in the refrigerator.

To serve sandwiches, place a fried chciken thigh on the bottom bun, top with some slaw and close with the top bun. Serve immediately.

Makes 6 sandwiches

 

 

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