Fried Chicken Sandwich with Slaw and Spicy Mayo

by Son of a Gun, Los Angeles, CA

If your idea of coleslaw is the pleated paper cup of shredded stuff alongside BLTs at the diner, it’s time for a new rule.

Fried Chicken Sandwich with Slaw and Spicy Mayo

  • Servings: 4 servings

Slaw doesn’t go with the sandwich, it goes on the sandwich. Slaws deliver on several fronts. They’re crunchy, and sandwiches need crunch. Done right, slaws give a bright acidic kick to counter the fatty goodness of meats and mayo. And they provide a temperature contrast to warm sandwiches, like this fried- chicken masterpiece from Son of a Gun in Los Angeles. We can’t think of a sandwich that doesn’t deserve slaw, so pile it on.

Ingredients


Spicy mayo and slaw:

  • 1 garlic clove, finely grated
  • 1/2 cup mayonnaise
  • 1 tbsp 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 tbsp ground black pepper
  • 1/2 tsp kosher salt plus more
  • 1 cup buttermilk
  • 2 8-ounces skinless, boneless chicken breasts, halved crosswise
  • Peanut or vegetable oil (for frying)
  • 4 white sandwich rolls
  • 2 tbsp unsalted butter, room temperature

Directions


For 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.


For fried chicken and assembly:

  • 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.
  • Pour oil into a large heavy skillet to a depth of 1/2". Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium heat until thermometer registers 350°F.
  • 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.

  • Special Equipment: A deep-fry thermometer