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.
MAKES 2 SANDWICHES
1 HOUR, 20 MINUTES
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
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.
Source: Saveur on-line