w/ Chef Dane Hiett of Chef Dane’s Kitchen

We have so much fun doing our #CDKDinnerSociety but in a world of prix fixe menus, this sandwich is a reminder than there’s still a place for classic comfort food. This is how I like to eat! -Chef Dane


Fried Chicken Sandwich 

w/ Brioche Bun + Franks Slaw


  • 4 Boneless Chicken Thighs*Breast will work too 
  • 4 Brioche Bun


Fried Chicken Brine

4 cups buttermilk
2 cups bread and butter pickle juice
3 tbs grams dried ranch seasoning
1 1/2 teaspoons cayenne pepper
4 boneless/skinless chicken thigh *Breast will work too


Franks Slaw

1/2 head napa cabbage ( cut thin)
frank’s vinaigrette
1/2 cup rice wine vinaigrette   
1 cup frank’s redhot
1 tbs whole grain mustard
1/4 cup mayo
5 shakes tabasco


Chicken Dredge

3 cups ap flour

1 tsp salt

1/2 tsp pepper

1 tsp smoked paprika

2 tsp garlic powder



1 large cucumber (sliced as thin or thick as you would like )
For liquid
1 cup apple cider vinaigrette
1/4 cup sugar
1/4 cup water
pinch of turmeric
1 glove garlic ( smashed )


For Brine:

Add all ingredients together. Place chicken in a bowl, cover and leave it in the refrigerator overnight.

For Slaw: 

Clean Napa cabbage and slice as thin or thick as you would like.

For Dredge:

Mix all ingredients in a bowl. Set aside.

For Pickles:

Slice cucumbers. Heat liquid until it boils. Cool down. Once cooled, add cucumbers and let sit in the fridge for at least 4 hour

For Dressing:

Add all ingredients into a blender and blend until smooth. Toss dressing with cabbage and set aside

Cook and Assemble:

1 / Heat oil in a deep pot. Shake off the excess flour then carefully add the chicken to the hot oil. Cook for 8-10 minutes until the chicken is golden brown and crisp and cooked through. Flip half-way through cooking to allow both sides to brown. 

2 / Remove the chicken from the oil and allow to drain before assembling the sandwich.

3 / To assemble, toast brioche buns. Add chicken then slaw on top and three pickles 

4 / Eat and Enjoy!