Son of A Gun Fried Chicken Sandwich

• Meat

  • 2 Chicken breasts

• Produce

  • 4 cups Cabbage
  • 1 Garlic clove

• Condiments

  • 1/2 cup Bread and butter pickle, slices
  • 1 tbsp Louisiana-style hot pepper sauce
  • 1/2 cup Mayonnaise

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tbsp Black pepper, coarse ground
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 1 Vegetable oil

• Bread & Baked Goods

  • 4 Sandwich rolls

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 cup Buttermilk

Found on dinnerthendessert.com

Description

Directions

• To make the Spicy Cole Slaw: Mix together the garlic, mayonnaise, hot pepper sauce, cabbage, pickles, and pickle juice in a large bowl.
• Put in the refrigerator to chill.
• To make the Chicken: Add the flour, pepper, and 1/2 a teaspoon of kosher salt in a shallow bowl.
• Butterfly the chicken and cut into 4 thinly cut pieces.
• Add the buttermilk to a small bowl and dip the first piece of chicken to a bowl.
• Let the excess buttermilk drip off.
• Dredge into the flour mixture.
• Shake excess flour off.
• Repeat a second time, then lay gently onto a cookie sheet and repeat with 3 remaining pieces.
• Add the vegetable oil to your cast iron skillet until it is about a half inch high.
• Heat on medium until the oil is 350 degrees and fry the chicken 3 minutes on each side.
• Rest on wire rack and sprinkle salt to taste on top of the fried chicken pieces.
• Cut the rolls in half and spread butter on the cut sides.
• On a griddle brown the buns buttered side down.
• Alternately you can also make brown the buns in the pan before frying the chicken if you dont want to dirty a second pan/griddle.
• Assemble the bottom of the bun, then the chicken, then a cup of the cole slaw before topping with the top of the bun.
• Enjoy thoroughly then thank Vinny and Jon for the awesome recipe.