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Hot N' Crispy Chicken Sandwich

Servings: 4

Prep Time: 20 minutes

Total Time: 60 minutes

 *Suggested Marinating Wait Time: 4 hours*




1 cup Buttermilk

3 tbsp Hillside Harvest Carrot Escovitch

2 tsp salt

1 tsp pepper

1 tsp garlic powder

4 Chicken Thigh filets, pounded to even thickness

1 & ½ cup AP Flour

½ tbsp Paprika

½ ground black pepper

1 tsp salt

1 tsp garlic

Peanut or Vegetable Oil for Deep frying 


Carrot Escovitch Slaw

½ cup Mayonnaise

3 tbsps Hillside Harvest Carrot Escovitch

Salt & Pepper

2 14 oz Coleslaw Bag mix

¼ cup red onion, thinly sliced



4 Brioche Sandwich buns or buns of your choice

Pickle Chips,

Butter for toasting the buns



  1. In a bowl, combine buttermilk, Hillside Harvest Carrot Escovitch , salt, pepper, and garlic powder. Add in chicken thighs and marinate in the fridge for at least 4 hours or overnight.
  1. Whisk together flour, paprika, salt, pepper, garlic powder, and cayenne powder in a large bowl.
  1. Heat oil in a deep skillet until it reaches 325˚F (165˚C).
  2. Remove the chicken from the marinade, wiping the excess off the chicken and set aside the buttermilk marinade. Working with 1 chicken at a time, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk marinade, allowing excess to drip back into the bowl. Dredge again in flour mixture, shaking off excess.
  1. Fry the chicken for about 3-4 minutes on each side, or until golden brown. The thickest part of the chicken should register 165˚F (75˚C).
  1. Spicy Mayo: In a bowl, combine the mayonnaise, Hillside Harvest Carrot Escovitch and salt and pepper to taste. Set aside ¼ cup of this mixture.
  1. Coleslaw: In a large container, combine the slaw mix, onion and the remaining mayonnaise mixture.
  1. Sandwich assembly: Spread the cut side of the bun with butter and toast over a medium heat until browned and crisp, about 1 minute. Spread the bottom part of the bun with Hillside Carrot escovitch Spicy mayo and pickle chips, add in crispy chicken and top with slaw.
  1. Enjoy!
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