You’re going to love this fried chicken sandwich on a toasted bun, with spicy mayo and slaw. Recipe is from Bon Appétit magazine, and tastes fantastic!
So here’s the story… my friend gave me a subscription to Bon Appétit magazine last year. My husband was looking through one of the issues and came upon this recipe for a Fried Chicken, Spicy Mayo and Slaw Sandwich.
Being the nice guy that he is, he hinted mentioned to me (of course rather casually) that it sure sounded good, and was wondering if I thought I could make this recipe. It sounded pretty straightforwards, so I made it!
Preparing The Fried Chicken Sandwich
The sandwich calls for fried chicken. I used boneless, skinless chicken breasts which were coated in flour, and buttermilk, and then fried in a skillet (in oil) until done. Large chicken breasts are cut in half, so they cook faster than normal.
The Spicy Slaw
A very easy to make spicy slaw is mixed together to go on the fried chicken sandwich. The slaw has cabbage, hot pepper sauce, garlic, jalapeno, bread and butter pickles and red onions. It’s not too spicy, but it does have a tiny kick to it!
Making The Fried Chicken Sandwich
The fried chicken is placed on a lightly toasted bun which has been spread with a spicy mayonnaise. The fried chicken breast is added, and topped with slaw. Put the top bun on, and you’re ready to enjoy your sandwich!
So I did. End of story. Did you enjoy it? Actually, it was fairly easy, and really tastes GOOD! Seriously good. The sandwich was fairly easy to prepare, and the taste is unexpectedly wonderful!
My husband and I LOVED it and I have prepared this sandwich a few times since then. Hope you will give it a try, because I think you will really like this delicious fried chicken sandwich. You might also want to check out my recipe for a grilled pork tenderloin sandwich, with caramelized onions and mozzarella! Have a GREAT day!
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Recipe Source: http://www.bonappetit.com/recipe/fried-chicken-sandwiches-with-slaw-and-spicy-mayo
You're going to love this fried chicken sandwich on a toasted bun, with spicy mayo and slaw. Recipe from Bon Appétit magazine, and tastes fantastic!
- 1 garlic clove , finely chopped
- 1/2 cup light mayonnaise (can use regular mayo too, of course)
- 1 Tablespoon Louisiana-style hot pepper sauce
- 1/2 small red onion , thinly sliced
- 1 jalapeno , finely chopped
- 4 C. thinly sliced green cabbage
- 1/2 cup Bread and Butter pickle slices , plus 1/4 cup pickle juice from jar
- 2 cups all purpose flour
- 1 Tablespoon ground black pepper
- 1/2 teaspoon salt (plus more for later)
- 1 cup buttermilk
- 2 . large chicken breasts (8 ounces each) , cut in half lengthwise
- Vegetable or Peanut oil enough to cover bottom of skillet with ½ inch of oil.
- 4 sandwich rolls (I used Kaiser rolls)
- 2 TBSP unsalted butter , room temperature (I used regular...whatever!)
Make spicy mayo: Mix garlic, mayo and pepper sauce in small bowl. Cover and refrigerate.
Make slaw: In a separate bowl, toss red onion, jalapeno, cabbage, and pickles to combine. Cover and refrigerate.
To make chicken: In a small bowl, whisk flour, black pepper and salt. Set aside. In separate shallow bowl, pour buttermilk. Working with 1 piece of chicken at a time, dredge chicken in flour mixture, shaking off the excess. Then dip the chicken in the buttermilk, letting excess drip back into bowl. Dredge the chicken again in flour mixture, shaking off excess. Set chicken onto a piece of foil while you coat the remaining chicken pieces.
Pour oil into a large, heavy skillet to a depth of at least ½ inch. Place the deep-fry thermometer into the oil so that the bulb is submerged. Heat over medium heat until the thermometer registers 350°. Carefully place the 4 chicken breasts into hot oil. Fry chicken until golden brown and cooked through (approximately 3-4 minutes per side). When done, remove chicken and transfer to a wire rack. Season with additional salt to taste.
Spread the cut sides of the rolls with butter. Heat a large skillet or griddle over medium heat. Working in batches, grill rolls, butter-side down, till lightly brown and crisp (about 1 minute).
To "build" sandwich: Spread bottom of the toasted sandwich roll with 1/4 of the spicy mayo. Then add fried chicken breast, followed by 1/4 of the slaw. Top with other half of roll, and enjoy!
You will need a deep-fry thermometer for this recipe.
Here’s one more to pin on your Pinterest boards!