Fried Chicken Sandwich w/Slaw and Spicy Mayo

  • Prep + Cook Time
    Minutes
  • Servings
    4
  • Calories
    694
  • Nutritional Information
    • 19 g FAt
    • 6 g Sat. FAt
    • 85 g CArbs
    • 6 g Fiber
    • 10 g sugars
    • 45 g proteins

Ingredients

    Spicy mayo and slaw:

    1 garlic clove, finely grated
    1/2 cup mayonnaise
    1 tablespoon Louisiana-style hot pepper sauce
    1/2 small red onion, thinly sliced
    1 jalapeño, thinly sliced
    4 cups thinly sliced cabbage
    1/2 cup bread-and-butter pickle slices, plus 1/4 cup pickle juice

    Fried chicken and assembly:

    2 cups all-purpose flour
    1 tablespoon ground black pepper
    1/2 teaspoon kosher salt plus more
    1 cup buttermilk
    4 4-ounces skinless, boneless Forester Farmer’s Market® chicken breasts, halved crosswise
    Peanut or vegetable oil (for frying)
    4 white sandwich rolls
    2 tablespoons unsalted butter, room temperature

    Special equipment:  A deep-fry thermometer

Ingredients

Preparation

    For spicy mayo and slaw:

    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.

    For fried chicken and assembly:

    Whisk flour, pepper, and 1/2 teaspoon 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″. Prop deep fry thermometer in oil so bulb is submerged. Heat over medium heat until thermometer registers 350°F.

    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.

Preparation