a large sandwich with meat, lettuce and onions on it's bun

epicurious.com

Fried Chicken Sandwich with Slaw and Spicy Mayo

24 ratings

· 4 servings

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: 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…

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Ingredients

• 1 garlic clove, finely grated

• ½ cup mayonnaise

• 1 tablespoon Louisiana-style hot pepper sauce

• ½ small red onion, thinly sliced

• 1 jalapeño, thinly sliced

• 4 cups thinly sliced cabbage

• ½ cup bread-and-butter pickle slices

• ¼ cup pickle juice

• 2 cups all-purpose flour

• 1 tablespoon ground black pepper

• ½ teaspoon 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 tablespoons unsalted butter, room temperature

• A deep-fry thermometer

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