Ingredients for Fried Chicken Sandwich with Slaw and Spicy Mayo

• 1 dente de alho, finamente ralado

• 80g mayonnaise

• 1 tablespoon Louisiana-style hot pepper sauce

• 1/2 cebola roxa pequena, fatiada finamente

• 1 jalapeño, thinly sliced

• 4 cups thinly sliced cabbage

• 1/2 cup bread-and-butter pickle slices, plus 60ml pickle juice

• 475ml de farinha de trigo

• 1 tablespoon ground black pepper

• 1/2 teaspoons kosher salt plus more

• 240ml de leitelho

• 60g skinless, boneless chicken breasts, halved crosswise

• Peanut or vegetable oil (for frying)

• 4 white sandwich rolls

• 2 tablespoons unsalted butter, room temperature

• Um termômetro para fritura profunda

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.

Whisk flour, pepper, and 1/2 teaspoons 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 177°C.

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.

Aviso Legal

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