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Recipes
April 2013

Fried Chicken Sandwiches with Slaw and Spicy Mayo

By Son of a Gun in Los Angeles CAPhotography by Gentl Hyers

4.4

(127)

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Gentl & Hyers

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

Recipe information

  • Yield

    4 Servings

Ingredients

Spicy Mayo and Slaw

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-ounce skinless, boneless chicken breasts, halved crosswise

Peanut or vegetable oil (for frying)

4

white sandwich rolls

2

tablespoons unsalted butter, room temperature

Special Equipment

A deep-fry thermometer

Need to make a substitution?

Preparation

  1. Spicy Mayo and Slaw

    Step 1

    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. Fried Chicken and Assembly

    Step 2

    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.

    Step 3

    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°.

    Step 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.

    Step 5

    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.

Nutrition Per Serving

4 servings
1 serving contains: Calories (kcal) 910 Fat (g) 42 Saturated Fat (g) 9 Cholesterol (mg) 95 Carbohydrates (g) 88 Dietary Fiber (g) 5 Total Sugars (g) 13 Protein (g) 42 Sodium (mg) 1090
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