Crispy Chicken Sandwich with Buttermilk Slaw and Herbed Mayo

Ingredients for Crispy Chicken Sandwich with Buttermilk Slaw and Herbed Mayo

• 240ml buttermilk

• 1 tablespoon hot sauce (preferably Tabasco)

• Kosher salt

• 4 skinless, boneless chicken cutlets (about 450g )

• 1/4 cup mayonnaise

• 2 tablespoons mixed chopped fresh herbs (such as basil, chives, and/or tarragon)

• 60g cornflour

• 130g plain flour

• 2 teaspoons paprika

• 1/2 teaspoons cayenne pepper

• 1/2 teaspoons garlic powder

• 1/4 teaspoons 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

• 60ml buttermilk

• 60ml mayonnaise

• 3 tablespoons apple cider vinegar

• 1/2 teaspoons freshly ground black pepper

• 1/2 teaspoons honey

• Kosher salt

• 1/4 small green cabbage, thinly sliced (about 300g )

• 1 medium carrot, peeled, coarsely grated

• A deep-fry thermometer

Combine buttermilk, hot sauce, and 2 teaspoons 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 cornflour in a shallow baking dish. Combine flour, paprika, cayenne, garlic powder, black pepper, and 1 1/2 teaspoons salt in another shallow baking dish. Lightly beat eggs in a shallow bowl. Remove chicken from buttermilk mixture and dredge in cornflour, 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.

Whisk buttermilk, mayonnaise, vinegar, pepper, honey, and 1 teaspoon salt in a medium bowl. Add cabbage and carrot and toss to combine.

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 177°C. Reduce heat to medium, then fry chicken pieces, two at a time and turning occasionally, until crispy and golden and the internal temperature registers 74°C on an instant-read thermometer, about 3 minutes. Transfer to a wire rack set inside a rimmed baking sheet; season with salt.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.