I almost posted Friday Favorites today because today is my FRIDAY!!!! But I will be patient and wait until tomorrow. In the meantime, I must share a non-dessert recipe that I made last weekend for the hubby and myself. We usually eat out a couple of times on the weekends, but last Sunday evening we didn’t feel like going out so I made these Fried Chicken Sandwiches with Slaw and Spicy Mayo for something special to eat at home. Great decision. They were crazy good! It was like having a restaurant meal at home, but better because it was cheap and I had the satisfaction of Josh praising my cooking abilities. Don’t tell him, but the meal was pretty easy to make. 🙂
Fried Chicken Sandwiches with Slaw and Spicy Mayo Printer-Friendly Recipe
From Bon Appétit
Makes 4 sandwiches
Ingredients
Spicy Mayo and Slaw
1 garlic clove, finely grated
1/2 cup mayonnaise
1 tablespoon Louisiana-style hot pepper sauce
1/2 small red onion, thinly sliced
1 jalapeño, thinly sliced
4 cups thinly sliced cabbage
1/2 cup Bread-and-Butter Pickle slices, plus 1/4 cup pickle juice
Fried Chicken and Assembly
2 cups all-purpose flour
1 tablespoon ground black pepper
1/2 teaspoon kosher salt plus more
1 cup buttermilk
2 8-ounce skinless, boneless chicken breasts, halved crosswise
Peanut or vegetable oil (for frying)
4 white sandwich rolls
2 tablespoons unsalted butter, room temperature
Special Equipment
A deep-fry thermometer
Directions
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.
Fried Chicken and Assembly
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.
Add mayo, garlic, and hot sauce to a bowl.
Mix it up. Cover and chill while you prepare the rest of the dish.
Add cabbage, red onion, jalapeno, pickles, and pickle juice to a large bowl.
Toss together, cover, and chill while preparing the rest of the meal.
Whisk together flour, pepper and salt in a shallow bowl (I used a pie pan).
Get your chicken station ready. Seasoned flour, halved chicken breasts, and buttermilk ready to go.
Take one chicken breast half and dredge in the flour.
Now take that chicken for a dip in the buttermilk.
And back to the flour for another coating.
Carefully drop your chicken into 350 degree oil.
Cook the chicken for about 3 minutes on each side. You’ll want the chicken to have a nice golden brown color on the outside.
When the chicken is a lovely golden color, remove from the oil and place on a wire rack inside a cookie sheet. Sprinkle with salt.
Butter some buns. Good quality buns are preferred.
Slap them in a pan or on a griddle.
Toast those suckers.
Spread your spicy mayo on both halves of the buns.
Top with your fried chicken and slaw. Wipe up the drool that’s dripping from your mouth, it’s time to eat!
Enjoy!