Southern Fried Chicken Sandwich with Orange Glaze & Pickled Chilis

Yield

Prep Time

45 minutes

Cook Time

20 minutes

Total Time

2 hours, 15 minutes

kikkoman products used:

Gluten-Free Orange Sauce

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ingredients

6 boneless, skinless chicken thighs
3-4 cups buttermilk
2-3 tablespoons dry spice mix
2 tablespoons hot sauce
3 cups seasoned flour (for dredging chicken)
4 cups light oil (for frying chicken)
½ bottle Kikkoman® Gluten-Free Orange Sauce (for glaze)
6 potato rolls

For Slaw
2 cups cabbage, thinly sliced
1 medium carrot, shredded
2-4 scallions, sliced
¼ cup mayo
2 tablespoons white vinegar
Salt and sugar to taste

For Pickles 
1 large cucumber, sliced
4 jalapeños, sliced
1 cup white vinegar
2 cups water
2 tablespoons honey
Salt to taste

For Sauce 
⅓ cup mayo
1 tablespoon gochujang
2 tablespoons Kikkoman® Gluten-Free Orange Sauce

directions

Place chicken thighs in a large bowl and cover with buttermilk, spices and hot sauce. Place in the fridge and marinate for 1-2 hours or up to overnight.
For the slaw, thinly slice cabbage, carrot and scallion and place in mixing bowl. Add mayo, vinegar, salt and sugar. Mix until combined and season to taste (this will get better the longer it sits.)
Put sliced cucumber and jalapeño in a bowl. In a small saucepan, heat up vinegar, water and honey. Once liquid comes to a simmer, pour over sliced cucumber and jalapeño. Season with salt to taste and let sit for 30 minutes minimum for quick pickles.
Remove chicken thighs from marinade and dredge/coat chicken in seasoned flour mix. Fry chicken thighs at 350 degrees until golden brown and internal temp reaches 165 degrees. Coat each chicken thigh in orange sauce and sprinkle extra spice mix on top.
Lastly for the mayonnaise-based sauce, add mayo, gochujang paste and orange sauce with mayo and combine well. Toast potato rolls and assemble sandwiches as you please!

Recipe created in partnership with Mike Kubiesa at @mikekubiesa.

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Southern Fried Chicken Sandwich with Orange Glaze & Pickled Chilis

ingredients

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