Buttermilk Fried Sandwich

Crispy buttermilk-fried UPSIDE chicken is tucked into a pillowy soft brioche bun, layered with slaw, pickles, and secret sauce.

  • 2 ea UPSIDE chicken patties (35–40g each)
  • 175g All-purpose flour
  • 110g Buttermilk
  • 75g Potato starch
  • 75g Corn starch
  • 60g Kewpie mayonnaise
  • 30g Milk
  • 22g Dijon mustard
  • 12.5g Salt
  • 10g Garlic, minced
  • 7.75g Sugar
  • 7.5g Ketchup
  • 7.5g Blackened seasoning
  • 7.5g Pickle juice
  • 6g Butter
  • 5g Onion, minced
  • 3.75g Monosodium glutamate
  • 2g Baking powder
  • 1.5g Cajun spice (no salt)
  • 0.2g Black pepper
  • 125g Napa cabbage (julienned)
  • 12g Purple cabbage (julienned)
  • 3g Carrot (shredded)
  • 2g Lemon juice
  • 2g Red onion
  • 2 ea Mini brioche slider buns
  • 4 ea Dill pickle chips
Buttermilk Fried Sandwich

Buttermilk Marinade

  • 110g Buttermilk
  • 30g Milk
  • 25g AP flour
  • 17.5g Dijon mustard
  • 2.5g Kosher salt
  • 5g Onion, mince
  • 5g Garlic, mince
  • 1.5g Cajun spice (no salt)
  • 4g Sugar
  • 1.25g Monosodium glutamate
  • 2ea UPSIDE chicken patties (35-40g ea)

Whisk all ingredients together. Marinade should be loose and fall off the whisk in a nice stream. If too thick, add a bit of milk. Add UPSIDE patties, and marinate in the refrigerator for 12 hours.

Dredge & Craggy Bits

  • 150g AP flour
  • 75g Potato starch
  • 75g Corn starch
  • 5g Salt
  • 2.5g Sugar
  • 2.5g Monosodium glutamate
  • 2g Baking powder

Whisk together dry ingredients to make dredge.

Remove 100g of the dredge to a small bowl, and whisk in a bit of the marinade—just enough to form craggy bits. They should be fairly dry, not wet.

Slider Sauce

  • 50g Kewpie mayonnaise
  • 5g Garlic (minced)
  • 7.5g Ketchup
  • 7.5g Blackened seasoning
  • 2.5g Salt
  • 7.5g Pickle juice
  • 2.5g Dijon mustard

Whisk all ingredients together to make sauce.

Coleslaw

  • 125g Napa cabbage (julienned)
  • 12g Purple cabbage (julienne)
  • 3g Carrot (shredded)
  • 10g Kewpie mayonnaise
  • 0.2g Black pepper
  • 2g Dijon mustard, whole-grain
  • 2g Lemon juice
  • 2g Red onion, brunoise

Massage the salt and sugar into the cabbages in 2 separate bowls. Use 2g of salt and 1g of sugar for the Napa cabbage, and 0.5g of salt and 0.25g of sugar for the purple cabbage. Let sit for 10 minutes. Squeeze and drain excess liquid.

Whisk dressing ingredients. In a large bowl, combine cabbage and carrots. Toss with dressing.

To finish

  • 2ea Marinated UPSIDE patties
  • 200g Dredge
  • 50g Craggy bits
  • 10g Slider sauce
  • 2ea Dill pickle chips
  • 6g Coleslaw
  • 2ea Mini brioche slider buns
  • 6g butter

Heat fryer oil to 375°F.

Remove patties from marinade, shaking off most of the wet batter. Drop into dry dredge and shake to cover. (Don’t worry, it doesn’t need to be perfect.) Then drop the patty into your craggy bits. Pat gently so some bits adhere.

Carefully slip the patty into hot oil, shaking the basket for the first minute. Fry 5 minutes in total, until deep golden brown, and drain on a rack.

Meanwhile, butter the brioche buns and toast on a hot skillet until golden brown. Give both sides of the bun a smear of slider sauce, add the hot fried patty, and top with coleslaw and pickles.