Buttermilk Fried Chicken Sandwich
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.
- 1 cup buttermilk
- Kosher salt and freshly ground black pepper, to taste
- 2 (4 oz.) boneless, skinless chicken breasts
- 2 1⁄4 tsp. , plus 1/2 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
- 1⁄2 tsp. cayenne
- Canola oil, for frying
- 2 ciabatta rolls, halved lengthwise
- Whisk buttermilk, salt, and pepper in a bowl. Add chicken and toss to coat; cover with plastic wrap and chill 1 hour.
- Whisk 2 1⁄4 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 1⁄2 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.