Fried Chicken Sandwich with Pickled Vegetable Slaw

By á-4084

Ingredients

• For the Chicken:
• 1 cup buttermilk
• 1 tablespoon kosher salt
• 1 garlic clove, minced
• Four 6-ounce boneless, skinless chicken breasts
• For the Pickled Vegetable Slaw:
• 1 cup thinly sliced red cabbage, divided
• 1 cup thinly sliced green cabbage, divided
• 1 carrot, peeled and julienned
• 1 serrano chile—stemmed, seeded and julienned
• 1/2 red onion, thinly sliced
• 1 1/2 cups white wine vinegar
• 1 1/2 cups water
• 2 tablespoons salt, plus more to taste
• 2 tablespoons sugar
• 1 tablespoon whole coriander seeds, toasted
• 1 teaspoon celery seeds
• 1/4 cup mayo
• 1 tablespoon honey
• Freshly ground pepper, to taste
• For the Special Sauce:
• 1/2 cup mayo
• 1/4 cup ketchup
• 2 tablespoons Dijon mustard
• 2 teaspoons chile paste
• For the Sandwich:
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 2 eggs
• 4 cups canola oil
• 4 potato rolls
• 1 cup dill pickle slices

Details

Servings 1
Preparation time 30mins
Cooking time 45mins
Adapted from tastingtable.com

Preparation

Step 1

1. Marinate the chicken: In a bowl, toss together the buttermilk, salt, garlic and chicken breasts. Refrigerate for at least 1 hour.

2. Meanwhile, make the pickled vegetable slaw: In a medium bowl, toss together ½ cup of red cabbage and ½ cup of green cabbage with the carrot, chile and red onion, and set aside. In a small saucepan, bring the vinegar, water, salt, sugar, coriander seeds and celery seeds to a boil. Remove from the heat and pour over the tossed vegetables. Let cool completely, then drain, discarding the pickling liquid. Toss the pickled vegetables with the remaining ½ cup of red cabbage, ½ cup of green cabbage, mayo and honey. Season with salt and pepper, and set aside.

3. Make the special sauce: In a small bowl, whisk together the mayo, ketchup, Dijon and chile paste. Set aside.

4. Make the sandwich: In a small bowl, whisk together the flour, garlic powder, smoked paprika and salt. In a separate small bowl, beat the eggs. Remove the chicken breasts from the marinade, scraping off the majority of the liquid. One breast at a time, dredge in the flour mixture, coat in beaten egg, then return to the flour mixture for a second coating. Place each breast on a plate until ready to fry.

5. Line a plate with paper towels. In a high-sided 12-inch skillet, heat the canola oil to 350°. Panfry the chicken breasts, flipping once, until golden brown and cooked to an internal temperature of 165°, 4 to 5 minutes per side. Transfer to the paper towel-lined plate to drain.

6. Spread the bottom half of the buns with the special sauce and layer with dill pickle slices. Top each with a piece of fried chicken, a pile of pickled slaw and the remaining bun tops. Serve immediately.