How To Make The Best Fried Chicken Sandwich

For a while now, I've been teasing you with my cooking skills if you follow me on Instagram or Facebook. The teasing is coming to the end. (I see you smiling behind the computer screen.)

I'm finally excited to stay that I'll be showing your all of my skills in the kitchen! Not only do I travel, but I can get down in the kitchen when I'm not out exploring. My love for cooking comes from my grandmother, mom and aunt in Texas. They taught me well. :)

Here's my version of the Spicy Buttermilk Fried Chicken Sandwich recipe inspired by Son Of A Gun in Los Angeles. This sammich will make your entire mouth water after taking the first bite, go ahead and try it for lunch or dinner today! 

 

Spicy Mayo & Slaw - Serves 4

1 garlic clove, finely greated

1/2 cup of mayonnaise

1 Tbsp Texas Pete Hot Sauce

1/2 small red onion, thinly sliced

1 jalapeno, thinly sliced

4 cups thinly-sliced cabbage

1/2 cup bread-and-butter pickle slices, plus 1/4 cup pickle juice


Fried Chicken & Assembly

2 cups all-purpose flour

1 Tbsp ground black pepper

1 tsp Sweet Paprika

1/2 tsp kosher salt plush more

1 cup buttermilk

2 8-oz skinless, organic free range chicken breasts, halved

Peanut or vegetable oil (for frying - you'll only need 1/2 inch in your skillet.)

4 white French Buns

2 Tbsp unsalted butter, room temperature


The Directions

Spicy Mayo And Slaw: Mix garlic, mayonnaise, and hot pepper sauce in a small bowl; cover and chill. Toss onion, jalapeno, cabbage, pickles, and pickle juice in a large bowl; cover and chill.

Fried Chicken and Assembly: Whisk flour, pepper, and 1/2 tsp 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'. Heat over medium heat at 350 degrees F. Fry chicken 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.