Now this sandwich is not just any sandwich. A good recipe is all about the layers. My recipe really picks up on some Southern traditions. I used bread and butter pickles in my cole slaw. That may have been the best ingredient in this recipe. The cole slaw also included jalapeno peppers and a little Louisiana hot sauce. The chicken was fried with a traditional dredge with a nice kick of cayenne pepper.
Before you begin to think that this recipe was spicy, know that I made this for my youngest son – he’s 21 – and my parents. My son’s spice meter is pretty solid. My parents, on the other hand, do not like spice. So somehow this sandwich was enjoyed by the spice eater and by the tame spice eaters. GO FIGURE. The sandwich had so much going on with it. The bun was toasted so it would be firm enough to stand up to the sandwich. I created a spicy sriracha mayo for spice and creaminess. I used red and green cabbage for color. As mentioned earlier, the kicker for this cole slaw was the addition of bread and butter pickles. The bread and butter pickles add both a sweetness and a tartness. This flavor combination was the perfect compliment to the spicy chicken.
Now you can see that this was a man’s sandwich. I did lighten it up a little by using boneless skinless chicken breasts. But don’t begin to think that this was a “LADY’S” sandwich. I used big breasts. That sounds wrong but I am referring to the chicken. The dredging has spice and remains light and crisp. I used the traditional Southern method of cooking by frying the chicken in my cast iron skillet. Put it all together and you see that it takes a man’s appetite to eat the whole thing. I am not sure that any of us ate a whole sandwich.
The cast of characters for the cole slaw and the vegetables all cut up.
The spicing of the chicken, the dredge and the dredged chicken.
The chicken frying in the cast iron skillet and then resting.
The Southern Fried Chicken Sandwich plated.
Southern Fried Chicken Sandwich
- 1/2 Head Red Cabbage rough chop
- 1/2 Head Green Cabbage rough chop
- 1 Whole Jalapeno diced
- 2 Cloves Garlic miinced
- 1/4 Whole Red Onion sliced
- 2 Whole 1/4's Bread and Butter Pickles diced
- 2 Tsp Louisiana Hot Sauce
- 1/4 Cup Mayo
- 1/4 Cup Olive Oil
- 2 Tbsp Apple Cider Vinegar
Southern Fried Chicken
- 5 Whole Chicken Breasts
- 3 Tbsp Seasoned Salt
- 2 Cups All-purpose flour
- 1 Tbsp Cayenne Pepper
- 2 Tbsp Black Pepper
- 2 Tbsp Salt
- 2 Cups Corn Oil
- 5 Whole Wheat Buns
- 1 Cup Mayonaisse
- 2 Tbsp Sriracha Sauce
Cole Slaw: Cut up all the ingredients and place in a bowl. Combine the dressing ingredients and mix well. Combine cabbage and dressing right before serving.
Southern Fried Chicken: Pat dry the chicken breasts and season liberally with the seasoned salt.
Prepare the dredge with the flour, salt, pepper and cayenne pepper. Mix well. Roll each piece of chicken in the dredge. Let rest.
Meanwhile, pour the corn oil into a cast iron skillet on medium high heat. Once the oil begins to shimmer, it is ready for the chicken. Cook the chicken in batches. Cook 3 - 4 minutes per side.
Drain on a drying rack. Place the chicken on a baking tray and cook for another 15 minutes in a 350 degree oven. Remove from oven and let rest for 2 minutes.
Next, place the buns in the oven for about 90 seconds to get a good toast on them. Prepare the sriracha mayo by combining mayo and sriracha sauce. Mix well.
Assemble the sandwich by slathering the bottom bun with the sriracha may; top with a fried chicken breast and cover with as much slaw as you desire. Top with bun.
Serve and enjoy!