Fried Chicken Sandwich With Slaw And Spicy Mayo Recipes

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SPICY FRIED CHICKEN SANDWICH



Spicy Fried Chicken Sandwich image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 2 sandwiches

Number Of Ingredients 17

1/4 cup mayonnaise
1 tablespoon hot sauce
2 cups thinly sliced red cabbage
1/4 cup fresh parsley leaves
1 jalapeno, thinly sliced
2 tablespoons pickle juice
Vegetable oil, for frying
1 cup all-purpose flour
1 tablespoon light brown sugar
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1 teaspoon kosher salt
3/4 cup buttermilk
Two 6-ounce boneless, skinless chicken breasts, pounded to uniform thickness
2 sandwich rolls
1/4 cup bread-and-butter pickles
Honey, for drizzling

Steps:

  • In a small bowl, whisk together the mayonnaise and hot sauce. In another bowl, toss the cabbage, parsley and jalapeno with the pickle juice.
  • Heat 1/2 inch of vegetable oil in a large cast-iron skillet to 350 degrees F.
  • In a shallow dish, whisk together the flour, brown sugar, pepper, cayenne and salt. Pour the buttermilk into another shallow dish. Working with one piece at a time, dredge the chicken in the flour mixture, shaking off any excess. Dip in the buttermilk and allow the excess to drip off. Dredge again in the flour mixture.
  • Fry the chicken until golden and cooked through, 3 to 4 minutes per side. Drain on a paper towel-lined plate.
  • Spread the bottom of each sandwich roll with the spicy mayo mixture. Layer on the pickles and fried chicken. Drizzle with honey, then top with some slaw and the sandwich roll tops.

CRISPY CHICKEN SANDWICH WITH BUTTERMILK SLAW AND HERBED MAYO



Crispy Chicken Sandwich with Buttermilk Slaw and Herbed Mayo image

This crispy sandwich gets a double hit of heat, thanks to a tangy Tabasco sauce brine and cayenne-spiked coating. A crisp buttermilk slaw and creamy herbed mayo spread provide refreshing flavor and a perfect counterbalance to the spice.

Provided by Katherine Sacks

Categories     Sandwich     Chicken     Kid-Friendly     Lunch     Cabbage     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield 4 Servings

Number Of Ingredients 29

For the chicken:
1 cup buttermilk
1 tablespoon hot sauce (preferably Tabasco)
Kosher salt
4 skinless, boneless chicken cutlets (about 1 pound)
1/4 cup mayonnaise
2 tablespoons mixed chopped fresh herbs (such as basil, chives, and/or tarragon)
1/2 cup cornstarch
1 cup all-purpose flour
2 teaspoons paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
3 large eggs
Canola oil (for frying)
4 potato rolls (preferably Martin's)
2 tablespoons unsalted butter, room temperature
4 sandwich slice dill pickles, cut in half crosswise
For the buttermilk slaw:
1/4 cup buttermilk
1/4 cup mayonnaise
3 tablespoons apple cider vinegar
1/2 teaspoon freshly ground black pepper
1/2 teaspoon honey
Kosher salt
1/4 small green cabbage, thinly sliced (about 2 cups)
1 medium carrot, peeled, coarsely grated
Special equipment:
A deep-fry thermometer

Steps:

  • Prep the chicken:
  • Combine buttermilk, hot sauce, and 2 tsp. salt in a large, shallow bowl. Add chicken, cover, and chill 2 hours.
  • Meanwhile, combine mayonnaise and herbs in a small bowl; cover and chill until ready to use.
  • Place cornstarch in a shallow baking dish. Combine flour, paprika, cayenne, garlic powder, black pepper, and 1 1/2 tsp. salt in another shallow baking dish. Lightly beat eggs in a shallow bowl. Remove chicken from buttermilk mixture and dredge in cornstarch, shaking off excess. Dip in egg mixture, letting excess drip back into bowl, then coat in flour mixture, shaking off excess. Repeat for a second coating. Place chicken on a lightly floured sheet tray; chill at least 15 minutes or up to 1 hour.
  • Make the Buttermilk Slaw:
  • Whisk buttermilk, mayonnaise, vinegar, pepper, honey, and 1 tsp. salt in a medium bowl. Add cabbage and carrot and toss to combine.
  • Fry the chicken:
  • Pour oil into a heavy-duty pot to a depth of 3/4" and fit pot with deep-fry thermometer. Heat oil over medium-high until thermometer registers 350°F. Reduce heat to medium, then fry chicken pieces, two at a time and turning occasionally, until crispy and golden and the internal temperature registers 165°F on an instant-read thermometer, about 3 minutes. Transfer to a wire rack set inside a rimmed baking sheet; season with salt.
  • Assemble the sandwiches:
  • Spread rolls on cut sides with butter. Heat a large skillet over medium. Working in batches, cook rolls, buttered side down, until browned and crisp, about 1 minute.
  • Spread one side of bun with herbed mayonnaise. Build each sandwich with chicken, pickles, 1/4 cup slaw, and remaining bun. Serve remaining slaw alongside.

FRIED CHICKEN SANDWICH WITH SLAW AND SPICY MAYO



Fried Chicken Sandwich with Slaw and Spicy Mayo image

Categories     Sandwich     Chicken     Fry     Deep-Fry     Cabbage     Jalapeño     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 19

Spicy mayo and slaw:
1 garlic clove, finely grated
1/2 cup mayonnaise
1 tablespoon 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 tablespoon ground black pepper
1/2 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
Special Equipment
A deep-fry thermometer

Steps:

  • 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 deepfry 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.

FRIED CHICKEN SANDWICHES WITH TANGY COLESLAW AND SPICY MAYO



Fried Chicken Sandwiches with Tangy Coleslaw and Spicy Mayo image

Sometimes you just need a fried chicken sandwich and this one will not disappoint. The chicken is moist and tender from the yogurt marinade and gets a little punch of heat from a spicy mayo. Everything is cooled down by the tangy, crunchy coleslaw. There's no need to venture away from home to satisfy that chicken sandwich craving!

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 21

3 tablespoons apple cider vinegar
2 teaspoons granulated sugar
1/2 teaspoon celery salt
1/4 teaspoon freshly ground black pepper
1/4 cup mayonnaise
2 scallions, thinly sliced
1 cup finely shredded green cabbage
1 cup finely shredded red cabbage
1/2 cup mayonnaise
1 tablespoon hot sauce, plus more to taste (up to 3 tablespoons total)
1/2 cup plain yogurt
1 1/2 teaspoons smoked paprika
2 cloves garlic, grated
Kosher salt
4 boneless, skinless thin-cut chicken cutlets, each about 1/4-inch thick
Vegetable or canola oil, for frying
1 cup all-purpose flour
1 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
4 brioche burger buns, split
2 vine-ripened or heirloom tomatoes, thinly sliced

Steps:

  • For the tangy slaw: Whisk together the vinegar, sugar, celery salt and pepper in a small bowl until combined. Stir in the mayo until incorporated. Add the scallions and green and red cabbage and toss to coat. Set aside, or refrigerate for up to 4 hours in advance.
  • For the spicy mayo: Whisk together the mayonnaise and hot sauce in a small bowl. Taste and add more hot sauce depending on how spicy you like it. Refrigerate in an airtight container for up to a week.
  • For the fried chicken: Mix the yogurt, 1 teaspoon of the paprika, garlic and 1/2 teaspoon salt together in a large bowl. Add the chicken cutlets and coat evenly. Let the chicken sit in the marinade for about 15 minutes at room temperature or up to 2 hours refrigerated.
  • Once the chicken has marinated, pour about 2 inches of oil in a deep 10-inch cast-iron skillet and place over medium-high until it registers 350 degrees F on a deep-fry thermometer. Line a sheet pan with paper towels.
  • While the oil heats, whisk together the flour, onion powder, remaining 1/2 teaspoon paprika, 1/2 teaspoon salt and the black pepper in a small shallow dish. Remove the cutlets from the yogurt, allowing any excess yogurt to drip off, and dredge the cutlets in the flour mixture.
  • Carefully add the dredged chicken to the hot oil and fry until the chicken is deeply golden brown on both sides and cooked through, 7 to 8 minutes, flipping the cutlet about halfway through the cooking time. Drain on the paper towels and immediately sprinkle the chicken with more salt to taste.
  • Toast the burger buns until golden brown. Spread 1 tablespoon of the mayo over the top and bottom of each bun. Place a piece of fried chicken on each bottom bun, top that with slices of tomato and some slaw and cover with the top buns. Serve immediately.

FRIED CHICKEN SANDWICHES WITH SLAW AND SPICY MAYO



Fried Chicken Sandwiches With Slaw and Spicy Mayo image

Make and share this Fried Chicken Sandwiches With Slaw and Spicy Mayo recipe from Food.com.

Provided by gailanng

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 17

1 garlic clove, finely grated
1/2 cup mayonnaise
1 tablespoon hot sauce (sriracha)
1/2 small red onion, thinly sliced
1 jalapeno, thinly sliced
4 cups thinly sliced cabbage
1/2 cup bread and butter pickles, slices
1/4 cup pickle juice (or more to taste)
2 cups all-purpose flour
1 tablespoon ground black pepper
1 dash cayenne pepper
1/2 teaspoon kosher salt
1 cup buttermilk
2 (8 ounce) boneless skinless chicken breasts, halved crosswise
peanut oil or vegetable oil (for frying)
4 baguette, rolls or 4 hoagie rolls
2 tablespoons unsalted butter, room temperature

Steps:

  • Prepare spicy mayo: Mix garlic, mayonnaise and hot sauce in a small bowl. Cover and chill.
  • Prepare slaw: Toss onion, jalapeno, cabbage, pickles and pickle juice in a large bowl to combine. (additional juice may be added if the mixture seems too dry.) Cover and chill.
  • Prepare fried chicken: Whisk flour with black and cayenne peppers and 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 depth of 1/2 inch. Heat oil to 350 degrees.
  • Fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer to wire rack set inside a baking dish; season with salt.
  • Assemble sandwiches: Spread cut sides of rolls with butter. Heat buttered sides in hot pan until browned and crisp, about 1 minute. Spread with spicy mayo. Build sandwiches with rolls, chicken and cabbage slaw.

Nutrition Facts : Calories 712.9, Fat 21.8, SaturatedFat 6.7, Cholesterol 97.9, Sodium 1101.5, Carbohydrate 89.7, Fiber 5.3, Sugar 14.2, Protein 38.4

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