RECIPE

Hot Chicken Sandwiches With Pickles ‘n Slaw

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

  • 6 to 8 boneless, skinless chicken thighs, pounded
  • 6 to 8 pieces boneless, skinless chicken breasts, cut in half on a bias
  • Salt and pepper
  • 2 cups buttermilk
  • 2 tablespoons Frank’s Red Hot or Crystal Hot Sauce

For the slaw:

  • 1/2 cup pickle brine*
  • 1 tablespoon superfine/quick-dissolve sugar or Acacia honey
  • 3 tablespoons vegetable oil
  • 1 pound (about 6 cups) shredded white cabbage
  • 1 teaspoon celery seed
  • 1/4 cup dill, coarsely chopped
  • Salt and pepper

For dredging chicken:

  • 3 cups all-purpose flour
  • Salt and pepper
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 1 tablespoon paprika
  • Vegetable oil, for frying
  • 4 eggs

For the sauce:

  • 1 stick of butter
  • 4 tablespoons cayenne pepper
  • 2 tablespoons dark brown sugar
  • 1 tablespoon paprika
  • 2 teaspoons granulated garlic
  • 2 teaspoons granulated onion
  • *Homemade or store-bought sliced pickles, B&B or dill Sliced good quality white bread

Preparation

Season chicken with salt and pepper, cover with buttermilk and hot sauce, and refrigerate overnight. 

Whisk up slaw dressing, toss with cabbage, celery seed and dill. Season with salt and pepper and refrigerate until ready to serve. 

Heat a few inches of frying oil in Dutch oven or tabletop fryer to 350°F. 

Whisk up flour dredge in a shallow dish then whisk eggs together in a separate dish and season with salt and pepper. Coat chicken first in flour and shake off excess. Dip into egg and coat in flour one more time. Add to hot oil and fry 8-10 minutes until cooked through. 

For the sauce, melt butter in a saucepot and whisk in dried spices. Paint hot chicken with sauce and serve on bread with slaw and pickles. 

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