Fried Chicken Sandwich with Slaw and Spicy Mayo

Ingredients

• •1 clove garlic clove, finely grated
• •½ cup mayonnaise
• •1 tablespoon Louisiana-style hot pepper sauce
• •½ small red onion, thinly sliced
• •1 whole jalapeño, thinly sliced
• •4 cups thinly sliced cabbage
• •½ cup bread-and-butter pickle slices, plus 1/4 cup pickle juice
• •2 cups all-purpose flour
• •1 tablespoon ground black pepper
• •½ teaspoon kosher salt plus more
• •1 cup buttermilk
• •2 pieces 8-ounces skinless, boneless chicken breasts, halved crosswise
• •2 cups Peanut or vegetable oil
• •4 pieces white sandwich rolls
• •2 tablespoons unsalted butter, room temperature
• •1 piece deep-fry thermometer

Cooking Instructions

1. 1.

   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.

   10 min

2. 2.

   Whisk flour, pepper, and 1/2 teaspoon 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.

   15 min

3. 3.

   Pour oil into a large heavy skillet to a depth of 1/2". Prop deepfry thermometer in oil so bulb is submerged. Heat over medium heat until thermometer registers 350°F.

   10 min

4. 4.

   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.

   15 min

5. 5.

   Spread with spicy mayo. Build sandwiches with rolls, chicken, and cabbage slaw.

   5 min