A few weeks ago at an impromptu Costco trip, Bill and decided to try their pulled pork and coleslaw sandwich. Don’t worry… we split the sandwich and still got our favorite slice of combination pizza. The pork was surprising moist and tasty and the combination of the savory meat and the tangy coleslaw got Bill thinking. Suddenly, I had a new dinner request—fried chicken sandwiches with coleslaw. I don’t like to disappoint, so I hit the pinterest search bar and found this amazing recipe. I used store bought bread & butter pickles, but I can only imagine the sandwich being even better with the pickles from the recipe. The flaky buttery crust adds just the right amount of crunch to the juicy chicken beneath. Coupled with the spicy and sweet coleslaw, you’ll be wishing you had enough room in your belly to eat a second sandwich.
For the Spicy Mayo:
1 small garlic clove, minced
3 tablespoons mayonnaise
2 teaspoons Frank’s Red Hot sauce
For the Pickle Coleslaw:
3/4 small jalapeno, thinly sliced
1/2 cup thinly sliced cabbage mix
1/4 small red onion, thinly sliced
1/4 cup Bread-and-Butter Pickles, diced, plus 3 tablespoons pickle juice
For the Fried Chicken:
3/4 cup all-purpose flour
1/4 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup buttermilk
1 large boneless, skinless chicken breast, cut in half crosswise
Vegetable oil, for frying
2 hamburger buns
Nonstick cooking spray
Make Spicy Mayo: In small bowl, stir together all ingredients. Cover and refrigerate.
Make Pickle Coleslaw: In large bowl, toss together all ingredients. Cover and refrigerate.
Make Fried Chicken: In a medium bowl, mix together flour, salt and pepper. Pour buttermilk into another separate bowl. Dredge each piece of chicken in flour mixture, pressing the stick. Dip in buttermilk, shaking off excess. Dip in flour again.
Pour 1/2-inch oil in large, deep pan. Heat oil to 350 degrees F. Place chicken in oil and cook 3 to 4 minutes per side or until deep golden brown. Transfer to paper-towel lined plate to drain.
Meanwhile, spray cut sides of buns with nonstick spray. In a large, dry skillet, toast buns over medium heat 1 to 2 minutes or until golden brown.
Spread Spicy Mayo on both buns and assemble sandwiches using Fried Chicken and Pickle Coleslaw. Serve with extra pickles.
Recipe adapted from Foxes Love Lemons.