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.
