Fried Chicken Sandwich with Slaw and Spicy Mayo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If your idea of coleslaw is the pleated paper cup of shredded stuff alongside BLTs at the diner, it's time for a new rule: Slaw doesn't go with the sandwich, it goes on the sandwich. Slaws deliver on several fronts. They're crunchy, and sandwiches need crunch. Done right, slaws give a bright acidic kick to counter the fatty goodness of meats and mayo. And they provide a temperature contrast to warm sandwiches, like this fried-chicken masterpiece from Son of a Gun in Los Angeles. We can't think of a sandwich that doesn't deserve slaw, so pile it on. 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 |
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 |
Directions:
1. For spicy mayo and slaw: 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.
2. For fried chicken and assembly: 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.
3. Pour oil into a large heavy skillet to a depth of 1/2 . Prop deepfry thermometer in oil so bulb is submerged. Heat over medium heat until thermometer registers 350°F.
4. 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.
5. Spread with spicy mayo. Build sandwiches with rolls, chicken, and cabbage slaw.
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