Ingredients
1tbspgarlic clove
½cupmayonnaise
1tbsphot pepper sauceLouisiana-style
4cupscabbagethinly sliced
½cupPickle
¼cuppickle juice
2cupsflourall-purpose
1tbspblack peppercoarse ground
½tspkosher salt
1cupbuttermilk
2chicken breasts
vegetable oilfor frying
4sandwich rolls
2tbspunsalted butter
Preparation
Mix together the garlic, mayonnaise, hot pepper sauce, cabbage, pickles, and pickle juice in a large bowl.
Put in the refrigerator to chill.
Add the flour, pepper, and 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 into a bowl. Let the excess buttermilk drip off.
Dredge into the flour mixture and shake the excess off.
Repeat the process, 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 ½-inch high.
Heat on medium until the oil is 350 degrees F and fry the chicken for 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.
Assemble the bottom of the bun, then the chicken, then a cup of the coleslaw before topping with the top of the bun.
