Monday, March 25, 2013

Fried Chicken Sandwich with Slaw and Spicy Mayo

OK. I’ll admit it. I’m a sucker for a great photograph. 

I pulled the April issue of Bon Appetit out of the mailbox this past week and I didn’t even get in the house before I was mentally cooking my weekend dinner. How’s that for planning?

This fried chicken sandwich with Jalapeno Coleslaw is the ultimate in my collection of recipes that need little changing. What I also loved about this recipe is that it was so easy. I love easy.

In the recipe below, there are many of my favorites. 

Fried Chicken. Check.
Jalapeno Slaw. Check.
Bread and Butter Pickles. Check.
Serious bun. Check.

Bon Appetit and Happy Eating!

Spicy Mayo and Slaw:
1garlic clove, finely grated
1tablespoonLouisiana-style hot pepper sauce
1/2small red onion, thinly sliced
1jalapeño, thinly sliced
4cups thinly sliced cabbage
1/2cup Bread-and-Butter Pickle slices, plus 1/4 cup pickle juice

Fried Chicken and Assembly:
2cups all-purpose flour
1 tablespoon ground black pepper
1/2teaspoon kosher salt plus more
1 cup buttermilk
28-ounce skinless, boneless chicken breasts, halved crosswise
Peanut or vegetable oil (for frying)
4white sandwich rolls
2tablespoonsunsalted butter, room temperature

Preparing the 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.

Putting together the Fried Chicken and The Rest:
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.