Recipe courtesy of Frances Kellar
Makes 4 Sandwiches
For the Quick Cabbage-Carrot Slaw
4 ounces shredded cabbage
4 ounces shredded carrots
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons rice vinegar
2 tablespoons lime juice
2 tablespoons olive oil
1/2 teaspoon maple syrup
1/3 cup chopped herbs (chives, parsley)
For the chicken
4 boneless, skinless chicken thighs
2 cups buttermilk
1 teaspoon hot sauce (e.g., Cholula)
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
Neutral flavored oil for frying
Flour coating
1.5 cups all-purpose flour
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
3/4 teaspoon paprika
3/4 teaspoon kosher salt
Flaky salt for post fry garnishing
Toma Cheese Skirt
6 ounces grated Toma Cheese
For serving
4 toasted Brioche buns
Mayo
Pickle slices
Brine chicken: Whisk together the buttermilk, hot sauce, salt and pepper. Place chicken thighs in a resealable bag and pour in buttermilk brine. Seal and gently massage brine into chicken. Place bag on a rimmed plate and marinate in refrigerator for at least 4 hours up to 24 hours.
To prepare the quick slaw: Shred cabbage and carrots using either a hand grater or food processor fitted with the shred blade. In a medium mixing bowl, whisk together the kosher salt, ground black pepper, rice vinegar, lime juice, maple syrup, and olive oil. Add the shredded veggies and gently toss to combine. Add fresh herbs and stir once more. Set aside in the refrigerator to chill until ready to serve.
When ready to fry chicken, prepare the flour coating by whisking together flour and seasonings. Remove chicken from brine, allowing excess liquid to drip off. Dredge each thigh in the flour mixture thoroughly, gently pressing to coat every nook and cranny of the chicken in the flour. Let chicken thighs sit in the flour mixture for 10 to 15 minutes for best results to get those crispy, crunchy edges.
Heat about 1 inch of frying oil in a large heavy bottomed pot, or cast iron skillet, to 375 degrees Fahrenheit. While the oil heats, prepare the cheese skirts.
Preheat oven to 375 degrees. Using a hand grater, grate Toma cheese using the largest grate side. Portion cheese into 1.5 ounce piles on a parchment lined rimmed baking sheet. Bake 6 to 8 minutes, until the edges begin to brown. Keep an eye on these as they can cook quick. Allow cheese skirts to cool slightly before removing from parchment to assemble sandwiches.
As the cheese skirts bake, fry the chicken thighs until golden brown and cooked through, about 3 to 4 minutes on each side (6 to 8 minutes total). An internal thermometer should ready 165 degree Fahrenheit. Transfer to wire rack set over a rimmed baking sheet to drain off excess oil. Season with flaky salt immediately while still hot.
To assemble sandwiches: Toast Buns until golden brown. Layer with a smattering of mayonnaise, the crispy Toma cheese skirt, a fried chicken thigh, quick cabbage-carrot slaw, sliced pickles, then crown with the top bun.
Enjoy immediately while the chicken is still hot and the Toma cheese skirt is still crispy for the best texture story.
