Fried Chicken on a Bun
Slaw and Sauce
2 garlic clove, finely grated
1/2 cup Miracle Whip
1 tablespoon Texas Pete hot pepper sauce
1/2 small onion, thinly sliced
2 Chile
4 cups thinly sliced cabbage
1/2 cup Mustard Pickles slices, plus 1/4 cup pickle juice
Chicken
1½ cups all-purpose flour
1 tablespoon ground black pepper
1/2 teaspoon kosher salt
1 cup buttermilk
2 chicken legs and thigh pieces, skinned and de-boned
Vegetable oil (for frying)
4 crusty/bulky rolls
Unsalted butter, room temperature
Spicy Mayo Cole Slaw
Mix garlic, Miracle Whip, 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.
Fried Chicken and Assembly
Combine flour, pepper, and 1/2 teaspoons salt in a shallow bowl. Pour buttermilk into another shallow bowl. Work 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. Place on wire rack until ready to cook. This prevents pieces sticking together.
Pour oil into a large cast iron skillet to a depth of 1/2-inch and heat until hot (approximately 350°).
Fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack, season with salt if desired.
Spread cut sides of rolls with butter. Cook rolls buttered side down on hot grill until browned and crisp, about 2-3 minutes. Spread with spicy mayo. Build sandwiches with rolls, chicken, and cabbage slaw.
I borrowed this recipe from Bon Appetit Magazine and made a few changes to accommodate what I cook with. If you want to see the real recipe click here ☺
© Crackerberries 2013
