What Would Martha Cook?

Too Busy to Be Unprepared

Our Favorite Fried Chicken Sandwich

By

INGREDIENTS

Spicy mayo and slaw:

  • 1 garlic clove, finely grated
  • 1/2 cup mayo
  • 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

  • 2 cups all-purpose flour
  • 1 tablespoon ground black pepper
  • 1/2 teaspoon kosher salt plus more
  • 1 cup buttermilk
  • 2 8-ounces skinless, boneless chicken breasts, halved crosswise
  • Peanut or vegetable oil
  • 4 white sandwich rolls
  • 2 tablespoons butter

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 Sandwich

    1. 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.
    2. 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.
    3. 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.
    4. Spread with spicy mayo. Build sandwiches with rolls, chicken, and cabbage slaw.

From Epicurious’ Son of a Gun