Bakesale Betty's Fried Chicken Sandwich

Bakesale Betty’s Fried Chicken Sandwich

Serves 4

You’ll have some breading left over, even after dipping twice. This makes a
hefty sandwich in all regards - you’ll need two hands to eat it.

4 boneless skinless chicken breasts, about 6 ounces each
Kosher salt to taste
1 quart buttermilk
The vinaigrette
1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
1 teaspoon kosher salt
1/2 cup extra virgin olive oil

The coleslaw
1 small red onion, very thinly sliced
1 cup red wine vinegar
2 jalapenos, seeded, cut in half and sliced crosswise
1/4 cup chopped parsley
1/2 green cabbage, core and outer leaves removed, and very thinly sliced
Kosher salt

The breading
1 pound all-purpose flour
1 tablespoon cayenne pepper
1 tablespoon kosher salt + more to taste
1 1/2 teaspoon freshly ground pepper
2 quarts vegetable oil, for frying
4 Acme Bakery torpedo rolls, sliced lengthwise
Season chicken breasts with kosher salt. Let sit at least 5 minutes. Fill a
wide, shallow nonreactive bowl or casserole dish with buttermilk. Add the
chicken and soak in the refrigerator for 1 hour up to overnight.

For the vinaigrette: Combine mustard, vinegar and salt in a bowl. Slowly
whisk in olive oil until well blended.

For the coleslaw: Macerate onions in red wine vinegar, and let sit at least
20 minutes. Remove onions and discard vinegar. Toss onions with jalapeno,
parsley, cabbage and salt. Toss with vinaigrette until evenly coated.

To fry chicken: Pour vegetable oil into a large stockpot. Do not fill up
more than halfway, or the oil could splatter. Bring oil up to 365?, using a
digital thermometer/candy thermometer to monitor the heat. Prepare the the
breading while waiting for oil to heat up.

In a wide shallow bowl, mix flour, cayenne, salt and pepper. Pull a chicken
breast out of the buttermilk one by one, letting excess drip off, and dredge
completely in flour. To create a thick crust, place in buttermilk and dredge
in flour a second time. Do not drain or shake off excess buttermilk or flour
during the breading process.

When the oil is at 365?, carefully place chicken pieces into oil one by one.
Let it cook for a minute before disturbing chicken, then help it “swim” in
the oil with tongs, until it is evenly cooked, about 5-7 minutes. Remove
chicken from oil and drain on paper towels. Season immediately with salt.

For the sandwich: Place fried chicken breast on bottom of torpedo roll and
top generously with coleslaw.

Per serving: 995 calories, 52 g protein, 63 g carbohydrate, 58 g fat (8 g
saturated), 95 mg cholesterol, 1,497 mg sodium, 6 g fiber.