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Get RecipeFried chicken is a classic Southern favorite, but Girl Carnivore takes it up a notch with a Creole kick of flavor and creamy ranch slaw.
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Ingredients
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1 Pound Boneless Skinless Chicken Thighs
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2 Cups Buttermilk
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1 Cup Tony’s Creole-Style Ranch Salad Dressing
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1 1/2 Cups Flour
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2 Tablespoons Tony’s Original Creole Seasoning
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1 Teaspoon Baking Powder
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1 Cup Red Cabbage
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1 Cup Green Cabbage
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1 Carrot, Shredded or Julienned
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2 Scallions, Chopped
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1/4 Onion, Minced
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1 Jalapeño, Finely Diced
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1/4 Cup Tony’s Creole-Style Ranch Salad Dressing
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Brioche Buns
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Pickles
- Clear
Directions
Marinating the Chicken:
- Place the chicken in a resealable container with the buttermilk and Tony’s Creole-Style Ranch Salad Dressing. Seal and allow to chill in the fridge overnight.
Making the Slaw:
- In a large bowl, toss the cabbage, scallions, onions, and jalapeños together.
- Pour Tony’s Creole-Style Ranch Salad Dressing over the top and toss to combine.
- Cover with plastic wrap and store in the fridge until ready to serve.
Making the Batter and Chicken:
- When ready to cook the chicken, heat 3-4 inches of oil in a Dutch oven making sure not to fill beyond 2-3 inches from the top for safety.
- Set an oil or candy thermometer in the oil and heat it to 375°F.
- Test a small piece of chicken to make sure it cooks, turning golden brown on the outside, in about 5 minutes.
- Remove from the oil with a slotted spoon and repeat with the remaining chicken, making sure to maintain the oil temperature.
- Check the internal temperature of the chicken, making sure it’s up to 160°F before serving.
- Place the fried chicken on a wire rack over a baking sheet to allow any excess oil to drip off.
- Gently sprinkle a little Tony’s Original Creole Seasoning on top of the fresh chicken.
Assembling the Sandwich:
- When ready to serve, toast the buns if desired.
- Place a heaping portion of the slaw on the bottom bun. Top with hot chicken and add a pickle, if you wish, and top with remaining bun half.
- Serve hot and enjoy!
NOTES:
The fried chicken reheats well in an oven set to 350°F. Place the chicken on a wire rack and bake until heated through, about 12 minutes.
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