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.
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
A deep-fry thermometer
Spicy Mayo And Slaw
- 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
- 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.
- 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.
- 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