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!
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.
Fried Chicken, Spicy Mayo and Slaw Sandwich https://www.thegratefulgirlcooks.com/fried-chicken-sandwich/