Fried Chicken Sandwich Recipe
Prep Time:
30 minutes
Cook Time:
15 minutes
Servings:
4 servings
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
  • ½ red onion, thinly sliced
  • 1½ cups white wine vinegar
  • 1½ cups water
  • 2 tablespoons salt, plus more to taste
  • 2 tablespoons sugar
  • 1 tablespoon whole coriander seeds, toasted
  • 1 teaspoon celery seeds
  • ¼ cup mayo
  • 1 tablespoon honey
  • Freshly ground pepper, to taste
  • :::For the Special Sauce:½ cup mayo:::
  • ¼ 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
Directions
  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.