Fried Chicken Sandwiches With Slaw And Spicy Mayo
This recipe combines crispy fried chicken with a flavorful slaw and a spicy mayo, all sandwiched between buttery rolls. The crispy chicken pairs perfectly with the tangy slaw and the kick of the spicy mayo, making each bite a delicious explosion of flavors and textures. Prep the slaw, coat the chicken, fry to golden perfection, and assemble these mouthwatering sandwiches for a satisfying meal that will please any crowd.
— Constant Cookbook
Ingredients
- 1 garlic clove, finely grated
- 1/2 mayonnaise
- 1 Louisiana-style hot pepper sauce
- 1/2 small red onion, thinly sliced
- 1 jalapeño, thinly sliced
- 4 thinly sliced cabbage
- 1/2 slices, plus 1/4 cup pickle juice
- 2 all-purpose flour
- 1 ground black pepper
- 1/2 kosher salt plus more
- 1 buttermilk
- 2 8-ounce skinless, boneless chicken breasts, halved crosswise
- Peanut or vegetable oil (for frying)
- 4 white sandwich rolls
- 2 unsalted butter, room temperature
- A deep-fry thermometer
Instructions
- Mix garlic, mayonnaise, and hot pepper sauce in a small bowl; cover and chill. Toss onion, jalapeño, cabbage, pickles, and pickle juice in a large bowl to combine; cover and chill.
- Whisk flour, pepper, and 1/2 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 1/2-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.
Yield
4
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