Friday, April 26, 2013

Fried Chicken Sliders with Slaw and Spicy Mayo

I love getting anything in writing from my man. He is not much of a writer, so when he takes the time to write me, I feel extra special. I think everyone should take the time each day to send a little affirmation to their loved one. Send an email. Not just "hi how is your day?". Make it loving. Tell them how much they mean to you. It keeps the love alive until you are back in each other's arms. 

Romantic Tip:  Send a love email every day.

Now on to today's recipe. I always get super excited when my  Bon Appétit magazine comes. It means I get a lot of new recipe ideas. This bad boy was on the cover of my April issue. Instead of making one large sandwich, I made sliders. They were beyond amazing. I love love love this recipe.  Enjoy! 

Fried Chicken Sliders with Slaw and Spicy Mayo
adapted from Bon Appétit | April 2013

Spicy mayo and slaw:
1 garlic clove, minced
1/4 cup mayonnaise
1/2 tablespoon Louisiana-style hot pepper sauce
1/4 small red onion, thinly sliced
1/2 jalapeño, thinly sliced
2 cups thinly sliced cabbage
1/4 cup bread-and-butter pickle slices, plus 1/4 cup pickle juice
Fried chicken and assembly:
1 cup all-purpose flour
1/2 tablespoon ground black pepper
1/4 teaspoon kosher salt plus more
1/2 cup buttermilk
1 8-ounces skinless, boneless chicken breast, cut into 6 pieces.
Canola oil (for frying)
6 white dinner rolls
1 tablespoons unsalted butter, room temperature

For spicy mayo: Mix garlic, mayonnaise, and hot pepper sauce in a small bowl; cover and chill. 

For slaw: Toss onion, jalapeño, cabbage, pickles, and pickle juice in a large bowl to combine; cover and chill.

For fried chicken and assembly:
Whisk flour, pepper, and salt in a shallow bowl. Pour buttermilk into another shallow bowl.
 Working with 1 piece at a time, dredge chicken in flour mixture, shaking off excess. 
Dip in buttermilk, allowing excess to drip back into bowl. Dredge again in flour mixture, shaking off excess.

Pour oil into a large heavy skillet to a depth of 1/2". Prop deep fry thermometer in oil so bulb is submerged. Heat over medium heat until thermometer registers 350°F.

Fry chicken until golden brown and cooked through, about 3 minutes per side. 
Transfer to a wire rack set inside a baking sheet; season with salt. Spread cut sides of rolls with butter. Heat another large skillet over medium heat. Working in batches, cook rolls buttered side down until browned and crisp, about 1 minute.

Spread with spicy mayo. Build sandwiches with rolls, chicken, and cabbage slaw.

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