FRIED CHICKEN SANDWICHES WITH SLAW AND SPICY MAYO
INGREDIENTS
Spicy Mayo and Slaw
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1 garlic clove, finely grated
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1/2 cup mayonnaise
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1 tablespoon Louisiana-style hot pepper sauce
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1/2 small red onion, thinly sliced
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1 jalapeño, thinly sliced
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4 cups thinly sliced cabbage
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1/2 cup Bread-and-Butter Pickle slices, plus 1/4 cup pickle juice
Fried Chicken and Assembly
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2 cups all-purpose flour
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1 tablespoon ground black pepper
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1/2 teaspoon kosher salt plus more
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1 cup buttermilk
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2 8-ounce skinless, boneless chicken breasts, halved crosswise
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Peanut or vegetable oil (for frying)
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4 white sandwich rolls
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2 tablespoons unsalted butter, room temperature
Special Equipment
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A deep-fry thermometer
DIRECTIONS
Spicy Mayo and Slaw
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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.
Fried Chicken and Assembly
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Whisk flour, pepper, and 1/2 teaspoons 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.
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Pour oil into a large heavy skillet to a depth of 1/2-inch. Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium heat until thermometer registers 350°.
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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.
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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. Spread with spicy mayo. Build sandwiches with rolls, chicken, and cabbage slaw.
* Tastic Spice is available HERE
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