Fried Chicken Sandwich

with dill pickle coleslaw

If you can’t find chicken breasts that are 4–5 oz., that’s OK. Take an 8 oz. chicken breast and halve it lengthwise to get the right weight and size.

Makes 2 sandwiches

Total time: 45 minutes + brining

WHISK:

1/2 6

2

11/ 2 2

STIR:

1/4 1/2 1

cup mayonnaise tsp. fresh lemon juice clove garlic, grated

TOSS:

2

1/4 1/4 1 cup buttermilk

Tbsp. dill pickle juice, divided tsp. hot sauce (such as Tabasco) tsp. kosher salt, divided boneless, skinless chicken breasts (4–5 oz. each) cups finely shredded cabbage cup thinly sliced red onion cup chopped dill pickle Tbsp. chopped jalapeño Peanut or vegetable oil

WHISK:

1 1/2

1/4 2 1 cup all-purpose flour tsp. each garlic powder, paprika, and black pepper tsp. cayenne pepper hamburger buns, split Tbsp. unsalted butter, softened

Whisk together buttermilk, 4 Tbsp. pickle juice, hot sauce, and 1 tsp. salt; add to a shallow dish along with chicken. Marinate chicken at least 30 minutes, or up to overnight.

Stir together mayonnaise, lemon juice, and garlic; cover and refrigerate.

Toss together cabbage, onion, pickle, jalapeño, and remaining 2 Tbsp. pickle juice for the coleslaw.

Heat 1-inch oil in a cast-iron skillet over medium to 350°.

Place a wire rack inside a baking sheet.

Whisk together flour, garlic powder, paprika, remaining 1/2 tsp. salt, black pepper, and cayenne in a shallow dish. Remove chicken from brine, then dredge in flour mixture.

Fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer chicken to prepared rack; season with salt.

Spread cut sides of buns with butter. Heat a skillet over medium and toast buns, cut sides down, until browned and crisp, about 1 minute. Spread toasted buns with mayonnaise mixture; top with chicken and coleslaw.

Per serving: 757 cal; 46g total fat (10g sat); 120mg chol; 943mg sodium; 40g carb (4g fiber, 9g total sugars); 39g protein