What’s your favorite quick fix sandwich? Me, I take a slice of white sandwich bread, slather it with a good smear of Miracle Whip, put on one slice of bologna, a leaf of ice burg lettuce and top with another slice of sandwich bread. Voila, you have the sandwich of my youth. Growing up in the middle of Kansas, I didn’t have the luxury of a New York Deli just round the corner, so experimenting with exotic sandwiches is always fun for me.
Take this one I found in the latest issue of Saveur. Who can resist a double dipped buttermilk-battered and fried piece of chicken. Add a Kaiser roll and a topping of Jalapeño and pickled onion slaw and you’ve got a superstar sandwich. Just the right balance of moistness, crunch, flavor and excitement.
- 1 cup buttermilk
- Kosher salt and freshly ground black pepper to taste
- 2 oz boneless skinless chicken breasts, 4-.
- 2¼ tsp . plus ½ cup red wine vinegar
- 1 tsp . Dijon mustard
- 2 tbsp . olive oil
- 1 small red onion thinly sliced
- 2 cups thinly sliced green cabbage
- 2 tbsp . minced parsley
- 2 jalapeños stemmed, seeded, and thinly sliced
- 1 cup flour
- ½ tsp . cayenne
- Canola oil for frying
- 2 ciabatta or Kaiser rolls halved lengthwise
Whisk buttermilk, salt, and pepper in a bowl. Add chicken and toss to coat; cover with plastic wrap and chill 1 hour.
Whisk 2¼ tsp. vinegar, the mustard, salt, and pepper in a large bowl. While whisking, slowly drizzle in olive oil until vinaigrette is emulsified; set aside. Stir remaining ½ cup vinegar and the onion in a bowl; let sit 5 minutes, then drain, discarding vinegar. Add onion, along with the cabbage, parsley, jalapeños, salt, and pepper, to bowl with reserved vinaigrette; toss to combine. Cover slaw with plastic wrap and chill until ready to assemble sandwiches.
Whisk flour, cayenne, salt, and pepper in a shallow bowl. Heat 2" canola oil in a 6-qt. saucepan until a deep-fry thermometer reads 325°. Working with one chicken breast at a time, dip chicken in flour mixture, shaking off excess. Then dip in buttermilk and, once again, in flour. Fry chicken, flipping once, until golden and cooked through, about 8 minutes, or until an instant-read thermometer inserted into the thickest part of the breast reads 165°. Transfer chicken to paper towels to drain; season with salt. To assemble sandwiches, place chicken on bottoms of rolls; top with coleslaw and tops of rolls.
Buttermilk Fried Chicken Sandwich with Jalapeño Slaw…It’s what’s for Dinner.