I made these fried chicken sandwiches for dinner one evening some time ago for my husband and myself.
I had been craving fried chicken for quite awhile, and then I happened to see this sandwich in an old Bon Appetite magazine.
It had all the makings of what I would want in a fried chicken sandwich…
a perfectly fried, golden, crispy, boneless chicken breast, a fresh and crunchy slaw with the addition of bread- and -butter pickles, and a spicy, but not too spicy mayo on a white buttery toasted roll!
It was super delicious, quick to put together once you have the ingredients, and a definite keeper.
I told my son, whose quite a foodie about it and he thought it sounded really good.
Funny thing is, I never blogged it, and forgot about it until I had a call from him the other evening.
He was in the grocery store and went to my blog to find what ingredients he would need to go home and make this spectacular chicken sandwich when he discovered it was’t there!
We laughed about it, and I promised him I would get right on it.
I do love when my sons refer to my blog for recipes, so I felt really bad about it.
So Zach, this one’s for you!
Fried Chicken Sandwich with Slaw and Spicy Mayo
(Bon Appetit April 2013, Son Of A Gun restaurant, Los Angeles, CA)
4 servings
Ingredients
Spicy mayo and slaw
1 garlic clove, finely grated
½ cup mayonnaise
1 tablespoon Louisiana-style hot pepper sauce (I used Frank’s)
½ small red onion, thinly sliced
1 jalapeno, thinly sliced
4 cups thinly slice cabbage
½ cup bread-and-butter pickles, plus ¼ cup pickle juice
Fried Chicken and Assembly
2 cups all-purpose flour
1 tablespoon ground black pepper
½ teaspoon kosher salt plus more
1 cup buttermilk
2 8-ounce skinless, boneless chicken breasts, halved crosswise
Peanut oil or vegetable oil (for frying)
4 white sandwich rolls
2 tablespoons unsalted butter, room temperature
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 ½ teaspoon salt in a shallow bowl.
Pour buttermilk into another shallow bowl.
Working with 1 piece at a time, dredge chicken if 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 in a heavy skillet to a depth of 1/2″. Prop deep-fry thermometer in oil so bulb is submerged.
Heat over medium heat until thermometer reaches 350 degrees 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 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.
Enjoy!