Sometimes, you just need a big bite of comfort and that is where this Southern Fried Chicken Sandwich with Zesty Slaw comes in to play. Think of a classic fried chicken sandwich, but with that homemade goodness and elevated just a few notches. The zesty slaw is a bit of a twist, but all sandwiches need some type of crunch. Not only that, the slaw, brightens and adds some kick to an otherwise, traditional chicken sandwich. A substantial smear of spicy mayo, super crispy fried chicken and a zesty slaw makes this sandwich, OMG fab!

Serving slaw on the sandwich versus as a side dish makes all the difference in the world. It adds a tangy kick, to the fattiness of the fried-chicken and mayo in each and every bite. Fried chicken is a little too greasy and a little too filling to enjoy every day of the year so if you’re going to have it occasionally, I say do it big. The next time you need a bite of comfort, remember this recipe. There is nothing better than the simplicity of this American Southern classic.

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Ingredients:

Servings: 4

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 jalapeno, thinly sliced

4 cups thinly sliced cabbage

½ cup Bread-and-Butter Pickle sliced, plus 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 oz-skinless, boneless chicken breasts, halved crosswise

Peanut oil (for frying)

4 white sandwich rolls

2 tablespoons unsalted butter, room temperature

Special Equipment

A deep-fry thermometer

 

Directions:

Spicy Mayo And Slaw

  1. Mix garlic, mayonnaise, and hot pepper sauce in a small bowl; cover and chill. Toss onion, jalapeno, cabbage, pickles and pickle juice in a large bowl to combine; cover and chill.

Fried Chicken and Assembly

  1. Whisk flour, pepper and ½ 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.
  2. Pour oil into a large heavy skillet to a depth of ½-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.
  3. 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.

Recipe by Son of a Gun in Los Angeles CA