Barbecue Fried Chicken Sandwich Recipe

Preparation

1. Toast the Euro-Bake Grilled Brioche Bun.
2. Spread mayonnaise on the bottom bun. Layer with lettuce, panko-fried chicken topped with melted mozzarella, BBQ sauce, coleslaw, and pickled red onions.
3. Finish with the top bun and serve immediately.

Panko Fried Chicken

1. Line your work surface with plastic wrap and place the chicken thighs on top.
2. Set up a dredging station: season flour on one plate, beat eggs on another. Coat each chicken thigh in flour, then dip into the egg.
3. Spread panko breadcrumbs in a shallow bowl and coat the chicken evenly. Chill in the fridge if not cooking immediately.
4. Heat about 4 inches of vegetable oil in a deep fryer or heavy pot to 350°F. Carefully lower 2 chicken thighs at a time. Fry for 3 minutes without moving, keeping the oil temperature between 320–340°F. Flip and fry another 2–3 minutes until golden and crisp.
5. Remove chicken and drain on paper towels, then transfer to a rack in a low oven (~200°F) to keep warm. Ensure chicken is cooked through; juices should run clear.

BBQ Sauce

1. Heat 1 tbsp oil in a saucepan over medium heat. Add chopped onion and cook 4–5 minutes until soft.
2. Stir in remaining ingredients, season to taste, and bring to a boil.
3. Reduce heat and simmer 20–30 minutes until thickened.

Coleslaw

1. Slice cabbage into thin shreds and place in a bowl. Grate carrots and add with finely sliced onion.
2. In a separate bowl, whisk together mustard, mayonnaise, yogurt (or sour cream), and vinegar. Season to taste.
3. Pour dressing over vegetables and toss to coat evenly. Sprinkle with paprika before serving.

Pickled Red Onion

1. In a small saucepan, combine cider vinegar, sugar, salt, and spices. Bring to a simmer until sugar and salt dissolve.
2. Pour boiling water over sliced onions in a colander and drain.
3. Place onions in a sterilized jar and pour the warm vinegar mixture over them. Seal, cool, and refrigerate for at least 2 hours before use.