Buttermilk Fried Chicken Sandwich

Name: Buttermilk Fried Chicken Sandwich
Cook time: PT0D1H20M
Total time: PT0D1H20M
Yield: makes 2 sandwiches
Ingredients: 1 cup buttermilk; Kosher salt and freshly ground black pepper, to taste; 2 (4 oz.) boneless, skinless chicken breasts; 2 1 ⁄ 4 tsp. , plus 1/2 cup red wine vinegar; 1 tsp. Dijon mustard; 2 tbsp. olive oil; 1 small red onion, thinly sliced; 2 cups thinly sliced green cabbage; 2 tbsp. minced parsley; 2 jalapeños, stemmed, seeded, and thinly sliced; 1 cup flour; 1 ⁄ 2 tsp. cayenne; Canola oil, for frying; 2 ciabatta rolls, halved lengthwise

Serves
makes 2 sandwiches
Time
1 hour 20 minutes

JOSEPH DE LEO

The chicken in this sandwich, from Alison Barakat of Bakesale Betty in Oakland, gets dredged once in buttermilk and twice in flour, which ensures a crisp coating. Add the crunchy, spicy jalapeño slaw right before serving.

Ingredients

1 cup buttermilk
Kosher salt and freshly ground black pepper, to taste
2 (4 oz.) boneless, skinless chicken breasts
2 ¹⁄₄ tsp. , plus 1/2 cup red wine vinegar
1 tsp. Dijon mustard
2 tbsp. olive oil
1 small red onion, thinly sliced
2 cups thinly sliced green cabbage
2 tbsp. minced parsley
2 jalapeños, stemmed, seeded, and thinly sliced
1 cup flour
¹⁄₂ tsp. cayenne
Canola oil, for frying
2 ciabatta rolls, halved lengthwise

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Instructions

Step 1

Whisk buttermilk, salt, and pepper in a bowl. Add chicken and toss to coat; cover with plastic wrap and chill 1 hour.

Step 2

Whisk 2 1⁄4 tsp. vinegar, the mustard, salt, and pepper in a large bowl. While whisking, slowly drizzle in olive oil until vinaigrette is emulsified; set aside. Stir remaining 1⁄2 cup vinegar and the onion in a bowl; let sit 5 minutes, then drain, discarding vinegar. Add onion, along with the cabbage, parsley, jalapeños, salt, and pepper, to bowl with reserved vinaigrette; toss to combine. Cover slaw with plastic wrap and chill until ready to assemble sandwiches.

Step 3

Whisk flour, cayenne, salt, and pepper in a shallow bowl. Heat 2″ canola oil in a 6-qt. saucepan until a deep-fry thermometer reads 325°. Working with one chicken breast at a time, dip chicken in flour mixture, shaking off excess. Then dip in buttermilk and, once again, in flour. Fry chicken, flipping once, until golden and cooked through, about 8 minutes, or until an instant-read thermometer inserted into the thickest part of the breast reads 165°. Transfer chicken to paper towels to drain; season with salt. To assemble sandwiches, place chicken on bottoms of rolls; top with coleslaw and tops of rolls.

Whisk buttermilk, salt, and pepper in a bowl. Add chicken and toss to coat; cover with plastic wrap and chill 1 hour.
Whisk 2 1⁄4 tsp. vinegar, the mustard, salt, and pepper in a large bowl. While whisking, slowly drizzle in olive oil until vinaigrette is emulsified; set aside. Stir remaining 1⁄2 cup vinegar and the onion in a bowl; let sit 5 minutes, then drain, discarding vinegar. Add onion, along with the cabbage, parsley, jalapeños, salt, and pepper, to bowl with reserved vinaigrette; toss to combine. Cover slaw with plastic wrap and chill until ready to assemble sandwiches.
Whisk flour, cayenne, salt, and pepper in a shallow bowl. Heat 2″ canola oil in a 6-qt. saucepan until a deep-fry thermometer reads 325°. Working with one chicken breast at a time, dip chicken in flour mixture, shaking off excess. Then dip in buttermilk and, once again, in flour. Fry chicken, flipping once, until golden and cooked through, about 8 minutes, or until an instant-read thermometer inserted into the thickest part of the breast reads 165°. Transfer chicken to paper towels to drain; season with salt. To assemble sandwiches, place chicken on bottoms of rolls; top with coleslaw and tops of rolls.