Buttermilk fried chicken sandwich with chipotle mayo slaw. #Recipe below. Brine: A few pieces of chicken breast Buttermilk Hot sauce Cayenne pepper 1⁄2 tbsp Garlic powder 1⁄2 tbsp Salt (to taste) Coating: 3/4c - 1c of all purpose Flour Cajun seasoning 1tbsp Fresh Dill Garlic powder 2 eggs Cooking: Oil for frying Chipotle mayo slaw: 1 cup Rainbow slaw mix 1c Mayo Chipotle peppers in adobo sauce Garlic powder Squeeze of fresh lemon juice Drizzle of Hot honey sauce How to: Pound out chicken breast to make it flatter. Put the chicken breast in a bowl or ziploc bag. Add the buttermilk, hot sauce, cayenne pepper, garlic powder and salt. Mix it around. Let it marinate for at least 1 hour and up to 24 hours. In a bowl combine flour, dill, cajun seasoning, and garlic powder. In another bowl whisk together two eggs. I like to start heating the oil up, over medium heat, in a pan during this time so it will be ready for frying once I’m done coating the chicken. Remove the chicken from the buttermilk brine, shake off the excess liquid. Dip the chicken in the egg, shake, flour, shake and then into the hot frying oil. Fry until golden brown, flipping occasionally, this should take about 10-12 minutes. The chicken should be 165 degrees internally. Let the chicken cool on a wire rack with paper towel underneath. To make the chipotle mayo slaw, combine a few chipotles in adobo sauce in a blender or food processor with mayo, garlic powder and lemon juice. You can add a few chipotle peppers, all the peppers or less. It really depends on how spicy you want the mayo. Blend until it’s a smooth consistency. Mix two tablespoons of the chipotle mayo with the rainbow slaw mix and a hot honey like, mike's hot honey. Now it’s time to assemble the sandwich. I like to use a brioche bun or a potato roll bun. I put some chipotle mayo on the buns and top the chicken with the chipotle mayo slaw. Eat and enjoy! I told y'all there's food at home. #friedchicken #chickensandwich #nomnom #eeeeeats #theresfoodathome #homecooking #homecook