Fried Chicken Sandwiches with Slaw and Spicy Mayo

 

Slaw doesn’t go with this fried chicken sandwich, it goes on the sandwich, along with a healthy dose of spicy mayo.

INGREDIENTS

Spicy Mayo and Slaw

  • 1 garlic clove, finely grated

  • 1/2 cup  jalapeño  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-ounce skinless, boneless chicken breasts, halved crosswise

  • Peanut or vegetable oil (for frying)

  • 4 white sandwich rolls

  • 2 tablespoons unsalted butter, room temperature

RECIPE PREPARATION

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.

Fried Chicken and Assembly

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.

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°.

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

Poohdreaux’s Special Cajun Sunday Sandwich

Many people ask me where I come up with some of the food that I put in recipes, soups, sandwiches and other assorted dishes. 99% of it comes from Brown’s Food Center right here in Hackberry, Some from the lake and the rest I just drive the streets around the neighborhood. This Sunday afternoon sandwich is my favorite.

Poohdreaux’s Special Cajun Sunday Sandwich

  • 2 slices of Kings Hawaiian sweet bread

  • 2 slices of Oscar Meyer Jalapeno Bologna

  • 1 slice of Kraft pepper jack cheese

  • Pit Boss Jalapeno Mayonnaise

  • Woeber’s Jalapeno Mustard

  • Lettuce

  • 1 or 2 tomato slices

  • Liberal helping of Zapp’s Jalapeno potato chips

For a treat now and then I will add some Jalapeno slices for a little spice.

Good Luck and enjoy