Fried Chicken Sandwich with Slaw and Spicy Mayo

Fried Chicken Sandwich with Slaw and Spicy Mayo

Preparation Time
/mins
Cooking Time
/mins
Serving
4

PREPARATION

STEP 1

:For spicy mayo and slaw

STEP 2

Mix garlic, mayonnaise, and hot pepper sauce in a small bowl; cover and chill. Toss onion, jalapeño, cabbage, pickles, and pickle juice in a large bowl to combine; cover and chill.

STEP 3

:For fried chicken and assembly

STEP 4

Whisk flour, pepper, and 1/2 teaspoon salt in a shallow bowl. Pour buttermilk into another shallow bowl. Working with 1 piece at a time, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into bowl. Dredge again in flour mixture, shaking off excess.

STEP 5

Pour oil into a large heavy skillet to a depth of 1/2". Prop deep fry thermometer in oil so bulb is submerged. Heat over medium heat until thermometer registers 350°F.

STEP 6

Fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack set inside a baking sheet; season with salt. Spread cut sides of rolls with butter. Heat another large skillet over medium heat. Working in batches, cook rolls buttered side down until browned and crisp, about 1 minute.

STEP 7

Spread with spicy mayo. Build sandwiches with rolls, chicken, and cabbage slaw.

INGREDIENTS

  • 1 garlic clove, finely grated
  • 1/2 cup mayonnaise
  • 1 tablespoon Louisiana-style hot pepper sauce
  • 1/2 small red onion, thinly sliced
  • 1 jalapeño, thinly sliced
  • 4 cups thinly sliced cabbage
  • 1/2 cup bread-and-butter pickle slices, plus 1/4 cup pickle juice
  • :Fried chicken and assembly
  • 2 cups all-purpose flour
  • 1 tablespoon ground black pepper
  • 1/2 teaspoon kosher salt plus more
  • 1 cup buttermilk
  • 2 8-ounces skinless, boneless chicken breasts, halved crosswise
  • Peanut or vegetable oil (for frying)
  • 4 white sandwich rolls
  • 2 tablespoons unsalted butter, room temperature

PREPARED WITH

SERVINGS

4

Ingredients

Method

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