happily ever after. [crispy fried chicken sandwich w. slaw & spicy mayo]

February 17th, 2015 by | comments


So, there’s a chance I’m going to marry this fried chicken sandwich. It is the epitome of perfection, with its juicy and crispy chicken, spicy mayo, crunchy slaw and toasty, buttered bun. I made these sandwiches the other night for my boyfriend and good friend, and they both gave the sandwich two thumbs up. Luckily, there were leftovers, so I’ll be enjoying this for lunch today. :-)

crispy fried chicken sandwich w. slaw & spicy mayo
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • Slaw recipe:
  • ¼ head red cabbage, thinly sliced
  • ¼ head cabbage, thinly sliced
  • ½ - ¾ cup shredded carrots
  • 1 jalapeño, thinly sliced
  • ½ cup plus 1 tbsp. white wine vinegar
  • 2 tbsp. sugar
  • 2 cloves garlic, minced
  • ¼ tsp. Colman's dry mustard
  • Salt and pepper, to taste
  • Spicy mayo recipe:
  • 1 cup mayonnaise
  • 1 clove garlic, minced
  • 2 tbsp. Frank's Original Hot Sauce
  • Fried chicken recipe:
  • 3 boneless, skinless chicken breasts, halved crosswise
  • 2 cups flour
  • 1 tbsp. black pepper
  • ½ tsp. salt, plus more
  • 1 cup buttermilk
  • Vegetable oil
  • 6 whole wheat kaiser rolls
  • 2-4 tbsp. unsalted butter, at room temperature
  1. For the slaw: In a medium bowl, mix both cabbages, carrots and jalapeño. In a separate small bowl, whisk together vinegar, garlic, dry mustard, salt and pepper. Pour vinegar mixture over slaw and make sure all of the vegetables are coated. Cover and chill for 30 minutes to 1 hour.
  2. For the spicy mayo: In a small bowl, mix garlic, mayonnaise and Frank's hot sauce; cover and chill.
  3. For the fried chicken: In a medium bowl, whisk flour, pepper and ½ tsp. salt. Pour buttermilk into a separate medium bowl. Working with 1 to 2 pieces at a time, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into the bowl, then dredge again in the flour mixture, shaking off excess.
  4. Pour vegetable oil in a large, heavy skillet to a depth of ½-inch. Heat oil over medium-high heat. Once hot, fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer chicken to a plate or wire rack, then season with salt.
  5. Spread cut sides of rolls with butter. Heat a large indoor skillet over medium heat, then toast rolls, butter side down, until browned and crisp, about 1 minute.
  6. For assembly: Spread spicy mayo on the bottom half of the bun, then top with one piece of fried chicken and a generous portion of slaw; add top bun. Serve.
Recipe adapted from Epicurious.




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