FRIED CHICKEN SANDWICHES WITH TANGY COLESLAW AND SPICY MAYO

Fried Chicken Sandwiches with Tangy Coleslaw and Spicy Mayo image

Sometimes you just need a fried chicken sandwich and this one will not disappoint. The chicken is moist and tender from the yogurt marinade and gets a little punch of heat from a spicy mayo. Everything is cooled down by the tangy, crunchy coleslaw. There's no need to venture away from home to satisfy that chicken sandwich craving!

Provided by Food Network

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 21

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Ingredients

3 tablespoons apple cider vinegar
2 teaspoons granulated sugar
1/2 teaspoon celery salt
1/4 teaspoon freshly ground black pepper
1/4 cup mayonnaise
2 scallions, thinly sliced
1 cup finely shredded green cabbage
1 cup finely shredded red cabbage
1/2 cup mayonnaise
1 tablespoon hot sauce, plus more to taste (up to 3 tablespoons total)
1/2 cup plain yogurt
1 1/2 teaspoons smoked paprika
2 cloves garlic, grated
Kosher salt
4 boneless, skinless thin-cut chicken cutlets, each about 1/4-inch thick
Vegetable or canola oil, for frying
1 cup all-purpose flour
1 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
4 brioche burger buns, split
2 vine-ripened or heirloom tomatoes, thinly sliced

Steps:

For the tangy slaw: Whisk together the vinegar, sugar, celery salt and pepper in a small bowl until combined. Stir in the mayo until incorporated. Add the scallions and green and red cabbage and toss to coat. Set aside, or refrigerate for up to 4 hours in advance.
For the spicy mayo: Whisk together the mayonnaise and hot sauce in a small bowl. Taste and add more hot sauce depending on how spicy you like it. Refrigerate in an airtight container for up to a week.
For the fried chicken: Mix the yogurt, 1 teaspoon of the paprika, garlic and 1/2 teaspoon salt together in a large bowl. Add the chicken cutlets and coat evenly. Let the chicken sit in the marinade for about 15 minutes at room temperature or up to 2 hours refrigerated.
Once the chicken has marinated, pour about 2 inches of oil in a deep 10-inch cast-iron skillet and place over medium-high until it registers 350 degrees F on a deep-fry thermometer. Line a sheet pan with paper towels.
While the oil heats, whisk together the flour, onion powder, remaining 1/2 teaspoon paprika, 1/2 teaspoon salt and the black pepper in a small shallow dish. Remove the cutlets from the yogurt, allowing any excess yogurt to drip off, and dredge the cutlets in the flour mixture.
Carefully add the dredged chicken to the hot oil and fry until the chicken is deeply golden brown on both sides and cooked through, 7 to 8 minutes, flipping the cutlet about halfway through the cooking time. Drain on the paper towels and immediately sprinkle the chicken with more salt to taste.
Toast the burger buns until golden brown. Spread 1 tablespoon of the mayo over the top and bottom of each bun. Place a piece of fried chicken on each bottom bun, top that with slices of tomato and some slaw and cover with the top buns. Serve immediately.