Fried Chicken Sandwiches with Slaw and Spicy Mayo


These sandwiches are so good!  The first time I made these Henry suggested I open a restaurant.  The recipe comes from an April 2013 Bon Appetit magazine that I bought from the grocery store because this was on the cover and sounded amazing!  It tasted just like I wanted.  I love sandwiches with coleslaw and these hit the spot!  Hill Country Chicken in NYC makes a really good fried chicken sandwich like this but other than that place nothing compares to making it at home from scratch.


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Above is the NYC version.  Below is the first try in Laguna.


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
2 8-ounce skinless, boneless 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
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.
Fried Chicken And Assembly
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.