Fried Chicken Sandwich with Jalapeño Slaw Recipe | SAVEUR

Buttermilk Fried Chicken Sandwich

Buttermilk Fried Chicken Sandwich with Jalapeño Slaw

The chicken in this sandwich, from Alison Barakat of Bakesale Betty in Oakland, gets dredged once in buttermilk and twice in flour, which ensures a crisp coating. Add the crunchy, spicy jalapeño slaw right before serving.

Joseph De Leo

The chicken in this sandwich, from Alison Barakat of Bakesale Betty in Oakland, gets dredged once in buttermilk and twice in flour, which ensures a crisp coating. Add the crunchy, spicy jalapeño slaw right before serving.

Buttermilk Fried Chicken Sandwich
Crunchy, spicy jalapeño slaw tops this ultra-crisp fried chicken sandwich from Bakesale Betty in Oakland.
makes 2 sandwiches
1 hour, 20 minutes

Ingredients

1 cup buttermilk
Kosher salt and freshly ground black pepper, to taste
2 (4 oz.) boneless, skinless chicken breasts
2 14 tsp. , plus 12 cup red wine vinegar
1 tsp. Dijon mustard
2 tbsp. olive oil
1 small red onion, thinly sliced
2 cups thinly sliced green cabbage
2 tbsp. minced parsley
2 jalapeños, stemmed, seeded, and thinly sliced
1 cup flour
12 tsp. cayenne
Canola oil, for frying
2 ciabatta rolls, halved lengthwise

Instructions

Whisk buttermilk, salt, and pepper in a bowl. Add chicken and toss to coat; cover with plastic wrap and chill 1 hour.
Whisk 2 14 tsp. vinegar, the mustard, salt, and pepper in a large bowl. While whisking, slowly drizzle in olive oil until vinaigrette is emulsified; set aside. Stir remaining 12 cup vinegar and the onion in a bowl; let sit 5 minutes, then drain, discarding vinegar. Add onion, along with the cabbage, parsley, jalapeños, salt, and pepper, to bowl with reserved vinaigrette; toss to combine. Cover slaw with plastic wrap and chill until ready to assemble sandwiches.
Whisk flour, cayenne, salt, and pepper in a shallow bowl. Heat 2″ canola oil in a 6-qt. saucepan until a deep-fry thermometer reads 325°. Working with one chicken breast at a time, dip chicken in flour mixture, shaking off excess. Then dip in buttermilk and, once again, in flour. Fry chicken, flipping once, until golden and cooked through, about 8 minutes, or until an instant-read thermometer inserted into the thickest part of the breast reads 165°. Transfer chicken to paper towels to drain; season with salt. To assemble sandwiches, place chicken on bottoms of rolls; top with coleslaw and tops of rolls.

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