Fried Chicken Sandwiches With Slaw And Spicy Mayo | Constant Cookbook

Ingredients

• 1 garlic clove, finely grated
• 1/2 mayonnaise
• 1 Louisiana-style hot pepper sauce
• 1/2 small red onion, thinly sliced
• 1 jalapeño, thinly sliced
• 4 thinly sliced cabbage
• 1/2 slices, plus 1/4 cup pickle juice
• 2 all-purpose flour
• 1 ground black pepper
• 1/2 kosher salt plus more
• 1 buttermilk
• 2 8-ounce skinless, boneless chicken breasts, halved crosswise
• Peanut or vegetable oil (for frying)
• 4 white sandwich rolls
• 2 unsalted butter, room temperature
• A deep-fry thermometer
• Mix garlic, mayonnaise, and hot pepper sauce in a small bowl; cover and chill. Toss onion, jalapeño, cabbage, pickles, and pickle juice in a large bowl to combine; cover and chill.
• Pour oil into a large heavy skillet to a depth of 1/2-inch. Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium heat until thermometer registers 350°.
• 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.