RECIPE

Rachael’s Fried Chicken Sandwich with Hot Ranch Slaw

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

Ingredients

For the Slaw:
  • 3 tablespoons white vinegar
  • 2 jalapeno peppers, finely chopped
  • 1 small or ½ medium red onion, finely chopped
  • 1 clove garlic, grated or pasted
  • Salt and pepper
  • 1 teaspoon celery seed
  • 4 cups shredded cabbage (or 1 sack store-bought pre-shredded slaw blend)
  • ½ cup sour cream or Greek yogurt
  • About 3 tablespoons buttermilk
  • 2 tablespoons cayenne pepper hot sauce (Rach’s go-to is Frank’s RedHot)
  • ¼ cup chopped herbs (parsley, chives and dill)

For the Chicken Sandwiches

  • Frying oil, such as safflower or canola, 2-3 inches in Dutch oven or 2 quarts for tabletop fryers
  • 1½ cups AP flour
  • 1 teaspoon cayenne pepper (½ palmful)
  • 2 teaspoons white pepper (2/3 palmful)
  • 2 teaspoons ground cumin (2/3 palmful)
  • 2 teaspoons paprika (2/3 palmful)
  • Salt and pepper
  • 1 cup buttermilk
  • 2-3 (4 to 6 portions) boneless, skinless chicken breasts, halved horizontally into 4-6 cutlets
  • Soft sandwich buns and bread-and-butter pickles, to serve

Preparation

For the slaw, pour the vinegar over peppers, onions and garlic and add a liberal amount of salt and some pepper and celery seed; let stand 10 minutes, then toss with cabbage. In a small bowl, combine the sour cream or yogurt with buttermilk, cayenne pepper hot sauce, and chopped herbs; add to slaw, toss to combine, and adjust seasoning.

For the chicken sandwiches, heat oil to 365˚F for frying.

Combine the flour with spices and salt and pepper and divide into 2 shallow dishes. Place a dish of buttermilk between the dishes of flour. Cooking 2 pieces of chicken at a time, dredge in flour, dip in buttermilk, dredge again, then fry to crispy and deep-golden and drain.

Serve chicken on rolls with slaw and pickles on top.

What's Fresh from @RachaelRay

Rachael Ray