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
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
- Stir together the garlic, mayonnaise, and hot pepper sauce in a small bowl; cover and chill.
- Combine onion, jalapeño, cabbage, pickles, and pickle juice in a large bowl; cover and put in the refrigerator.
- Put the flour, ½ tsp. salt, and pepper in a shallow dish or bowl.
- Put the buttermilk in another shallow bowl.
- Dredge chicken in flour mixture, shake off excess flour, and dip in buttermilk, then dredge in flour mixture and shake off excess flour again.
- In a large skillet (cast iron, if you have one), heat about ½ inch of oil to 350°F.
- Fry the dredged chicken pieces until golden brown and cooked through, about 3 minutes per side.
- When the chicken is done, put on a wire rack to drain and season with salt while the chicken is hot.
Assemble the Sandwiches
- Spread the cut sides of the rolls with butter.
- Heat another large skillet over medium heat, and cook the rolls buttered side down for 1 minute, until they are browned and crisp.
- Spread the rolls with the aioli, then add chicken and cabbage slaw.
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