Fried Chicken Sandwiches with Slaw and Spicy Mayo
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.
1 garlic clove, finely grated
1/2 cup mayonnaise
1 tablespoon Louisiana-style hot sauce (I used sriracha)
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.
-- Adapted from Bon Appetit
Gretchen McKay: firstname.lastname@example.org, 412-263-1419 or on Twitter @gtmckay. First Published June 19, 2013 4:00 AM