Chicken Sandwiches With Slaw And Spicy Mayo Food

FRIED CHICKEN SANDWICHES WITH TANGY COLESLAW AND SPICY MAYO

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.

FRIED CHICKEN SANDWICHES WITH SLAW AND SPICY MAYO

Steps:

• Prepare spicy mayo: Mix garlic, mayonnaise and hot sauce in a small bowl. Cover and chill.
• Prepare slaw: Toss onion, jalapeno, cabbage, pickles and pickle juice in a large bowl to combine. (additional juice may be added if the mixture seems too dry.) Cover and chill.
• Prepare fried chicken: Whisk flour with black and cayenne peppers 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 depth of 1/2 inch. Heat oil to 350 degrees.
• Fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer to wire rack set inside a baking dish; season with salt.
• Assemble sandwiches: Spread cut sides of rolls with butter. Heat buttered sides in hot pan until browned and crisp, about 1 minute. Spread with spicy mayo. Build sandwiches with rolls, chicken and cabbage slaw.

FRIED CHICKEN AND WAFFLE SLIDERS WITH SPICY MAYO

Steps:

• For the brine: To a saucepan, add 2 cups water, the salt, sugar, red chile flakes, peppercorns, garlic thyme leaves and bay leaf. Bring to a simmer to dissolve the sugar and salt. Once boiling, remove from the heat and add the ice. Once the liquid is cool, place into a freezer bag, and add the chicken to the brine, making sure it is completely submerged. Refrigerate for 1 hour.
• For the waffle batter: Combine the flour, sugar, baking powder, salt and baking soda. In a separate bowl, beat together the buttermilk, butter and eggs. Make a well in the center of the dry ingredients and add the wet ingredients to the dry while stirring with a whisk. Mix until well combined and there are no lumps. Cover with plastic wrap.
• Pour the waffle batter into the waffle iron and cook according to the manufacturer's instructions. Repeat for the remaining waffle batter.
• For the mayo: Whisk together the honey, mayonnaise, Sriracha, garlic powder, onion powder and salt, and set in the refrigerator to allow flavors to come together.
• For the slaw: Mix mayonnaise, sour cream, mustard and vinegar together in a large bowl. Then add green cabbage, carrot, red cabbage, red onion and apple. Season with salt and pepper. Stir well so everything is coated evenly. Keep the slaw refrigerated until ready to use.
• For fried chicken: Combine the flour, garlic powder, onion powder, salt, Italian seasoning, paprika and black pepper. In a separate shallow dish, whisk together the eggs, buttermilk and hot sauce. Dredge each piece of chicken in the flour mixture, then into the egg, shake off excess, and then back into the flour mixture.
• Heat the canola oil in a cast-iron skillet over medium-high heat. Brown the chicken in the hot oil until golden and crispy, 3 to 4 minutes per side. Place the cooked chicken onto a rack on a sheet tray and keep warm while you finish cooking the rest of the chicken. Place the chicken into a warm oven to keep warm and crisp while you prepare the sliders.
• Spread the prepared mayonnaise on the bottom waffle and top with a couple of pieces of fried chicken to create a slider. Top with a pile of slaw. Finish with the second waffle piece and hold together with a bamboo skewer. Repeat for the remaining waffles and chicken. Cut into quarters and serve.

FRIED CHICKEN SANDWICH WITH SLAW AND SPICY MAYO

Steps:

• For spicy mayo and slaw:
• 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.
• For fried chicken and assembly:
• Whisk flour, pepper, and 1/2 teaspoon 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 deepfry 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.

CRISPY CHICKEN SANDWICH WITH BUTTERMILK SLAW AND HERBED MAYO

Steps:

• Prep the chicken:
• Combine buttermilk, hot sauce, and 2 tsp. salt in a large, shallow bowl. Add chicken, cover, and chill 2 hours.
• Meanwhile, combine mayonnaise and herbs in a small bowl; cover and chill until ready to use.
• Place cornstarch in a shallow baking dish. Combine flour, paprika, cayenne, garlic powder, black pepper, and 1 1/2 tsp. salt in another shallow baking dish. Lightly beat eggs in a shallow bowl. Remove chicken from buttermilk mixture and dredge in cornstarch, shaking off excess. Dip in egg mixture, letting excess drip back into bowl, then coat in flour mixture, shaking off excess. Repeat for a second coating. Place chicken on a lightly floured sheet tray; chill at least 15 minutes or up to 1 hour.
• Make the Buttermilk Slaw:
• Whisk buttermilk, mayonnaise, vinegar, pepper, honey, and 1 tsp. salt in a medium bowl. Add cabbage and carrot and toss to combine.
• Fry the chicken:
• Pour oil into a heavy-duty pot to a depth of 3/4" and fit pot with deep-fry thermometer. Heat oil over medium-high until thermometer registers 350°F. Reduce heat to medium, then fry chicken pieces, two at a time and turning occasionally, until crispy and golden and the internal temperature registers 165°F on an instant-read thermometer, about 3 minutes. Transfer to a wire rack set inside a rimmed baking sheet; season with salt.
• Assemble the sandwiches:
• Spread rolls on cut sides with butter. Heat a large skillet over medium. Working in batches, cook rolls, buttered side down, until browned and crisp, about 1 minute.
• Spread one side of bun with herbed mayonnaise. Build each sandwich with chicken, pickles, 1/4 cup slaw, and remaining bun. Serve remaining slaw alongside.