Donnie Mac's Fried Chicken Sandwich

2 chicken breasts, halved and pounded to ¼” thickness
3-4 c. buttermilk (enough to cover the chicken)
oil for frying
2 c. chopped cabbage
4 Cibatta buns
BREADING:
8 oz pkg. Panko bread crumbs
2/3 c. flour
1 tsp. salt
2 tsp. cayenne
2 Tbsp. Garlic powder
1 Tbsp. paprika
½ Tbsp. Thyme
CORN SLAW SAUCE:
1/2 c. corn
1 c. buttermilk
½ c. ranch dressing
salt & pepper to taste
2 -3 Tbsp. chopped green onion

Place chicken breasts in medium-sized bowl and pour buttermilk over until chicken is covered in buttermilk.
Refrigerate overnight.
For the sauce: Sauté corn until a little caramelized and coarsely chop in a food processor.
Add buttermilk and ranch to food processor and pulse 1-2 times until well mixed.
Stir in green onion and set aside.
Combine breading ingredients until all ingredients are mixed in really well and pour in a shallow dish.
Place chicken in bread crumbs.
Press it down then let it sit for a few seconds so the break crumbs really stick on there.
Heat oil in a deep pan, or deep fryer and add breaded chicken.
Fry until golden brown and cooked through.
Combine cabbage and about ¼ c.- ½ c. of the sauce to make the slaw
(you just want the cabbage covered in the sauce, not drowning in it).
Do this right before putting on the sandwich so it doesn’t get soggy.
To serve:
Toast Cibatta in toaster or oven until slightly toasted.
Add a little of the remaining sauce to the bottom bun.
Place fried chicken on bun, slap on some “slaw” and top with remaining bun.