Fried Chicken and Coleslaw Sandwiches

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cups all-purpose flour
• 2 teaspoons garlic powder
• 2 teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup buttermilk
• Vegetable oil, for frying
• 4 hamburger buns or rolls, split and toasted
• For the Coleslaw:
• 1/2 head of cabbage, shredded or chopped finely
• 1/4 cup mayonnaise
• 2 tablespoons white vinegar
• 2 tablespoons sugar
• Salt and pepper to taste

Directions

Combine 1/4 cup kosher salt and 1/4 cup sugar with 1 quart water and stir to dissolve. Place chicken thighs in a gallon-size zipper-lock bag. Add brine and seal bag, pressing out as much air as possible. Let chicken brine at least 6 hours and up to overnight.