What's for Dinner: Fried Chicken Sandwiches with Slaw and Spicy Mayo


Share with others:


Print Email Read Later

Fried Chicken Sandwiches with Slaw and Spicy Mayo

PG tested

Who doesn't love fried chicken? Especially this time of year, when many adventures require a boxed lunch?

This recipe rocks because it uses boneless breasts, which not only cook faster than chicken on the bone but lend themselves to sandwiches. I pounded the meat fairly thin (about 1/2 inch), but you might like a thicker sandwich; just be sure to thoroughly cook it.

My kids liked the chicken so much I made it again the next night for soft tacos -- cut the breasts into thin strips, stuffed the fried pieces into flour tortillas with cheese, lettuce and tomato.

For mayonnaise

  • 1 garlic clove, finely grated

  • 1/2 cup mayonnaise

  • 1 tablespoon Louisiana-style hot sauce (I used sriracha)

For slaw

  • 1/2 small red onion, thinly sliced

  • 1 jalapeno, thinly sliced

  • 4 cups thinly sliced cabbage

  • 1/2 cup bread-and-butter pickle slices (I used homemade)

  • 1/4 cup pickle juice

For fried chicken

  • 2 cups all-purpose flour

  • 1 tablespoon ground black pepper

  • Dash cayenne pepper

  • 1/2 teaspoon kosher salt

  • 1 cup buttermilk

  • 2 8-ounce skinless, boneless chicken breasts, halved crosswise

  • Peanut or vegetable oil for frying

  • 4 sandwich rolls

  • 2 tablespoons unsalted butter, room temperature

Prepare spicy mayo: Mix garlic, mayonnaise and hot sauce in a small bowl. Cover and chill.

Prepare slaw: Toss onion, jalapeno, cabbage, pickles and pickle juice in a large bowl to combine. (I added about 1/2 cup of juice because the mixture seemed dry.) Cover and chill.

Prepare fried chicken: Whisk flour with black and cayenne peppers and 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 depth of 1/2 inch. Heat oil to 350 degrees.

Fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer to wire rack set inside a baking dish; season with salt.

Assemble sandwiches: Spread cut sides of rolls with butter. Heat buttered sides in hot pan until browned and crisp, about 1 minute. Spread with spicy mayo. Build sandwiches with rolls, chicken and cabbage slaw.

Makes 4.

-- Adapted from Bon Appetit

recipes - whatsfordinner

Gretchen McKay: gmckay@post-gazette.com, 412-263-1419 or on Twitter @gtmckay. First Published June 19, 2013 4:00 AM


Advertisement
Advertisement
Advertisement

You have 2 remaining free articles this month

Try unlimited digital access

If you are an existing subscriber,
link your account for free access. Start here

You’ve reached the limit of free articles this month.

To continue unlimited reading

If you are an existing subscriber,
link your account for free access. Start here