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
1/2cupmayonnaise
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.
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