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Quick Facts
- Prep Time: 30 minutes
- Yield: 4
Ingredients
- Brine (optional)
- 1 cup water
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 1 lb. chicken (boneless breast)
- Batter
- 1 cup flour, all purpose
- 3/4 cup Argo® Corn Starch
- 1 tablespoon ground cayenne pepper
- 1/2 teaspoon ancho chili powder
- 2 teaspoon ground black pepper
- 2 teaspoons paprika
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Argo® Baking Powder
- 3/4 cup water
- Finishing
- 1/2 cup shredded carrot
- 1/2 cup shredded cabbage
- 1/4 cup sliced radish
- 2 tablespoons apple cider vinegar
- Sriracha sauce
- 4 buns
Directions
- For the brine, whisk all ingredients together and combine with chicken pieces. Cover and chill for at least 30 minutes.
- For the fried chicken, combine all batter dry ingredients into a large bowl. Whisk well.
- Reserve half of this dry mix to a different bowl.
- To one bowl, mix in water and whisk until smooth. The consistency should be similar to pancake batter.
- Remove chicken pieces from the brine and pat dry.
- Pour oil into large Dutch oven or other frying pot and heat to 325 degrees.
- Dredge chicken pieces in the dry half of the batter mix, coating well. Recommend dredging twice.
- Shake off any excess and dip chicken pieces into the wet batter coating evenly. Allow excess to drip off back into the bowl. Recommend dredging twice.
- Cook until the chicken coating is a deep golden brown and the internal temperature reaches 160 degrees for white meat or 175 degrees for dark meat, about 15 minutes.
- Remove to drain and rest.
- For finishing, mix the vegetables with the apple cider vinegar. Assemble the sandwich on the bun with fried chicken, slaw and top with your favorite hot sauce.
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