Fried Chicken Sandwich with Slaw and Spicy Mayo

Name: Fried Chicken Sandwich with Slaw and Spicy Mayo
Yield: 4 servings
Ingredients: 1 1 garlic clove, finely grated; 1 1/2 cup mayonnaise; 1 1 tablespoon Louisiana-style hot pepper sauce; 1 1/2 small red onion, thinly sliced; 1 1 jalapeño, thinly sliced; 1 4 cups thinly sliced cabbage; 1 1/2 cup bread-and-butter pickle slices, plus 1/4 cup pickle juice; 1 2 cups all-purpose flour; 1 1 tablespoon ground black pepper; 1 1/2 teaspoon kosher salt plus more; 1 1 cup buttermilk; 1 2 8-ounces skinless, boneless chicken breasts, halved crosswise; 1 Peanut or vegetable oil (for frying); 1 4 white sandwich rolls; 1 2 tablespoons unsalted butter, room temperature; 1 A deep-fry thermometer

From the kitchen of Carly

Crispy fried chicken gets the sandwich treatment with tangy bread-and-butter slaw and a garlicky spicy mayo that ties everything together. Crunchy, juicy, and completely addictive. This is the kind of sandwich that demands a cold drink nearby.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 garlic clove, finely grated
11/2 cup mayonnaise
11 tablespoon Louisiana-style hot pepper sauce
11/2 small red onion, thinly sliced
11 jalapeño, thinly sliced
14 cups thinly sliced cabbage
11/2 cup bread-and-butter pickle slices, plus 1/4 cup pickle juice
12 cups all-purpose flour
11 tablespoon ground black pepper
11/2 teaspoon kosher salt plus more
11 cup buttermilk
12 8-ounces skinless, boneless chicken breasts, halved crosswise
1Peanut or vegetable oil (for frying)
14 white sandwich rolls
12 tablespoons unsalted butter, room temperature
1A deep-fry thermometer

Instructions

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.
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.
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.
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.