Hawaij-Spiced Fried Chicken Sandwiches

Ingredients

• 1 cup whole buttermilk
• 2 tablespoons hawaij spice blend (such as Sahadi)
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1.50 teaspoons paprika
• 4 (7-oz.) boneless, skinless chicken breasts
• 1 cup shredded brussels sprouts
• 1 cup shredded red cabbage
• .50 cup shredded green cabbage
• .25 cup plus 2 Tbsp. mayonnaise
• 1 tablespoon water
• .50 teaspoon kosher salt
• 1.50 cups panko
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon ground nutmeg
• 2 small plums, unpeeled, coarsely chopped (about 1 cup)
• .25 cup packed fresh cilantro leaves
• 2 teaspoons honey
• 1.50 teaspoons adobo sauce from canned chipotle chiles in adobo sauce (such as La Morena)
• 1 teaspoon fresh lemon juice
• .50 teaspoon granulated garlic
• .50 teaspoon kosher salt
• .25 teaspoon black pepper
• Vegetable oil, for frying
• 4 brioche hamburger buns, split
• Dill pickles, for serving

Steps

1. Whisk together buttermilk, hawaij, salt, pepper, and paprika in a large bowl. Using tongs, add chicken, and turn to coat in marinade. Cover and refrigerate 12 hours.
2. Stir together brussels sprouts, cabbage, mayonnaise, 1 tablespoon water, and salt in a medium bowl. Cover and refrigerate until ready to use.
3. Pulse panko in a food processor until texture resembles grated cheese, about 5 pulses. Transfer panko to a wide, shallow bowl. Stir in salt, pepper, oregano, and nutmeg; set aside.
4. Process plums, cilantro, honey, adobo sauce, lemon juice, garlic, salt, and pepper in a blender until smooth, about 40 seconds. Set aside.
5. Pour vegetable oil to a depth of 3/4 inch in a 12-inch cast-iron skillet; heat oil over medium-high to 325°F. Meanwhile, set a wire rack inside a large rimmed baking sheet; set aside. Remove chicken from refrigerator. Working with 1 chicken breast at a time, scrape excess marinade off chicken. Dredge chicken in panko breading to coat, pressing to adhere. Shake off excess breading. Place chicken on a plate.
6. Working in 2 batches, fry chicken in hot oil until panko is browned and a thermometer inserted in thickest portion of chicken registers 160°F, 11 to 14 minutes, gently turning chicken every 2 to 3 minutes and adjusting heat as needed to maintain oil temperature of 320°F to 325°F. Transfer chicken to prepared rack on baking sheet.
7. Spread 2 tablespoons sauce onto cut sides of each bun bottom. Place 1 chicken breast on each bun bottom; top with heaping 1/4 cup coleslaw and desired amount of pickles. Cover with bun tops.