Name: Fried Chicken Sandwich with Slaw and Spicy Mayo
Yield: Makes 4 servings
Ingredients: 1 garlic clove, finely grated; ½ cup mayonnaise; 1 tablespoon Louisiana-style hot pepper sauce; ½ small red onion, thinly sliced; 1 jalapeño, thinly sliced; 4 cups thinly sliced cabbage; ½ cup bread-and-butter pickle slices; ¼ cup pickle juice; 2 cups all-purpose flour; 1 tablespoon ground black pepper; ½ 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; A deep-fry thermometer

Fried Chicken Sandwich with Slaw and Spicy MayoGentl & Hyers

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.

Recipe information

Yield
Makes 4 servings

Ingredients

Spicy mayo and slaw:

1 garlic clove, finely grated

½ cup mayonnaise

1 tablespoon Louisiana-style hot pepper sauce

½ small red onion, thinly sliced

1 jalapeño, thinly sliced

4 cups thinly sliced cabbage

½ cup bread-and-butter pickle slices

¼ cup pickle juice

Fried chicken and assembly:

2 cups all-purpose flour

1 tablespoon ground black pepper

½ 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

Special Equipment

A deep-fry thermometer

Preparation

For 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.
For fried chicken and assembly:
Step 2
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.
Step 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.
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. 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.
Step 5
Spread with spicy mayo. Build sandwiches with rolls, chicken, and cabbage slaw.

TagsSandwich Fried Chicken American Chicken Breast Chicken Poultry Cabbage Leafy Greens Vegetable Red Onion Onion Root Vegetable Jalapeño Chile Main Lunch Dinner Nut Free Deep Fry Juneteenth Bon Appétit

Recipe notes

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Recipe information

Ingredients

Spicy mayo and slaw:

Fried chicken and assembly:

Special Equipment

Preparation

For spicy mayo and slaw:

Step 1

For fried chicken and assembly:

Step 2

Step 3

Step 4

Step 5

Recipe notes

82 Superb Sandwich Recipes

It's Fried Chicken Time

The United Sandwiches of America

When in Doubt, Fry It