Whether you prefer your buttermilk fried chicken hot or mild, this sandwich is a quick trip to your happy place. For a Cali spin, smash it into a Dutch Crunch roll, with a crunchy fresh slaw on top.
Allergen Note: Contains milk, wheat.
Trim and thinly slice about ¼ cup green onions. Pick the parsley, toss the stems, and chop the leaves. In a bowl, combine the shredded cabbage, green onions, and parsley, drizzle with the juice of the lime and 2 tablespoons olive oil, season with a pinch of salt, and toss to combine. Set aside and let marinate.
In a bowl, combine the chicken and 2 cups of buttermilk. Pour 1½ cups flour onto a plate, and season with salt and pepper. Place a clean plate at the end. Working with one piece of chicken at a time, lift it from the buttermilk, letting any excess drip back into the bowl. Dredge it in the flour, shaking to remove any excess. Transfer the breaded pieces to the clean plate. Repeat for all of the remaining chicken.
In a cast-iron skillet or ovenproof pan over medium-high heat, warm 1 cup vegetable oil until it shimmers. Working in batches, add the chicken, spacing the pieces to avoid sticking. Fry until crispy and golden, about 3 minutes per side. Transfer to a plate lined with paper towels. Sprinkle with salt and keep warm.
In a large bowl, stir together ¼ cup of the hot oil from the pan with the Cajun seasoning and ½ teaspoon cayenne, if you want a kick. Drizzle the mixture over the fried chicken. Toast and slice the sandwich rolls.
To assemble the sandwiches, place the rolls on plates, spread with mayo, if you want some more richness, and stack with the hot chicken and cabbage slaw. Gently smash the sandwiches to hold together and serve warm.
The chicken thighs may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.