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

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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


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