CRISPY CHICKEN SANDWICH WITH BUTTERMILK SLAW AND HERBED MAYO

Crispy Chicken Sandwich with Buttermilk Slaw and Herbed Mayo image

This crispy sandwich gets a double hit of heat, thanks to a tangy Tabasco sauce brine and cayenne-spiked coating. A crisp buttermilk slaw and creamy herbed mayo spread provide refreshing flavor and a perfect counterbalance to the spice.

Provided by Katherine Sacks

Categories Sandwich Chicken Kid-Friendly Lunch Cabbage Peanut Free Tree Nut Free Soy Free Small Plates

Yield 4 Servings

Number Of Ingredients 29

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Ingredients

For the chicken:
1 cup buttermilk
1 tablespoon hot sauce (preferably Tabasco)
Kosher salt
4 skinless, boneless chicken cutlets (about 1 pound)
1/4 cup mayonnaise
2 tablespoons mixed chopped fresh herbs (such as basil, chives, and/or tarragon)
1/2 cup cornstarch
1 cup all-purpose flour
2 teaspoons paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/4 teaspoon 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
For the buttermilk slaw:
1/4 cup buttermilk
1/4 cup mayonnaise
3 tablespoons apple cider vinegar
1/2 teaspoon freshly ground black pepper
1/2 teaspoon honey
Kosher salt
1/4 small green cabbage, thinly sliced (about 2 cups)
1 medium carrot, peeled, coarsely grated
Special equipment:
A deep-fry thermometer

Steps:

Prep the chicken:
Combine buttermilk, hot sauce, and 2 tsp. 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 cornstarch in a shallow baking dish. Combine flour, paprika, cayenne, garlic powder, black pepper, and 1 1/2 tsp. salt in another shallow baking dish. Lightly beat eggs in a shallow bowl. Remove chicken from buttermilk mixture and dredge in cornstarch, 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.
Make the Buttermilk Slaw:
Whisk buttermilk, mayonnaise, vinegar, pepper, honey, and 1 tsp. salt in a medium bowl. Add cabbage and carrot and toss to combine.
Fry the chicken:
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 350°F. Reduce heat to medium, then fry chicken pieces, two at a time and turning occasionally, until crispy and golden and the internal temperature registers 165°F on an instant-read thermometer, about 3 minutes. Transfer to a wire rack set inside a rimmed baking sheet; season with salt.
Assemble the sandwiches:
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.