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Serves 4


Spicy Aioli and Slaw
1 garlic clove, finely chopped
½ cup mayonnaise
1 Tbsp. Louisiana hot pepper sauce
½ small red onion, thinly sliced
1 jalapeño, remove seeds and white ribs, slice thinly
4 to 5 cups cabbage, slice thinly
½ cup bread and butter pickle slices, plus ¼ cup pickle juice

Fried Chicken
2 cups all-purpose flour
1 tsp. ground black pepper
½ tsp. kosher salt plus more
1 cup buttermilk
2 8-oz. skinless, boneless chicken breasts, halved crosswise
Peanut or vegetable oil (for frying)
4 sandwich rolls
2 Tbsp. butter, bring to room temperature


Spicy Aioli and Slaw

  1. Stir together the garlic, mayonnaise, and hot pepper sauce in a small bowl; cover and chill.
  2. Combine onion, jalapeño, cabbage, pickles, and pickle juice in a large bowl; cover and put in the refrigerator.

Fried Chicken

  1. Put the flour, ½ tsp. salt, and pepper in a shallow dish or bowl.
  2. Put the buttermilk in another shallow bowl.
  3. Dredge chicken in flour mixture, shake off excess flour, and dip in buttermilk, then dredge in flour mixture and shake off excess flour again.
  4. In a large skillet (cast iron, if you have one), heat about ½ inch of oil to 350°F.
  5. Fry the dredged chicken pieces until golden brown and cooked through, about 3 minutes per side.
  6. When the chicken is done, put on a wire rack to drain and season with salt while the chicken is hot.

Assemble the Sandwiches

  1. Spread the cut sides of the rolls with butter.
  2. Heat another large skillet over medium heat, and cook the rolls buttered side down for 1 minute, until they are browned and crisp.
  3. Spread the rolls with the aioli, then add chicken and cabbage slaw.


Recipe adapted from Bon Appétit

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