Spicy Fried Chicken Sando
- Prep Time 1:00 (including soaking)
- Cook Time 0:08
- 6 Comments
So, I had set out to recreate the fried chicken sandwich from Bakesale Betty in the Temescal neighborhood of Oakland, CA. Known far and wide as the best fried chicken sandwich in the Bay Area, the sandwich has many fans, including yours truly, but schlepping to Oakland for a sandwich is hard for me to justify…so decided to figure out how to make it at home. I found the exact recipe for Betty’s sandwich online, and then set about tinkering. I followed the recipe I found loosely and added my own personal (read: spicy) touches. Rather than fully deep-frying my chicken, I did a nice shallow fry (still not good for you, but better). Instead of a red wine vinaigrette, I made a spicy, creamy dressing for my slaw and topped it all with some spicy, crunchy jalapeño rings. Y-U-M.
- 2 boneless, skinless chicken breasts $5
- 2 cups buttermilk (regular or lowfat) $1.50 for a quart
- 1 cup flour Pantry
- 1 tsp cayenne pepper $1.50 for 1 oz.
- salt and pepper Pantry
- 2 tbsp rice vinegar $2 for 10 oz.
- 1/4 cup mayonnaise Pantry
- 2 tsp sugar or honey Pantry
- 2 tsp Sriracha or other Asian chili sauce (more/less to taste) $2.50 for 17 oz
- 1/2 head green cabbage, cored and sliced thinly $1
- 1/2 red onion, chopped finely $0.50
- 1 carrot, shredded $0.25
- 1 handful fresh cilantro leaves, chopped $1
- vegetable or canola oil Pantry
- 2 very fresh French or other sandwich rolls $1
- 1 green jalapeño, sliced into rings $0.25
Total Cost of Ingredients $16
Slice the chicken breasts into “tenders”—strips that are 4-5” long and about 2” wide. Place in a shallow bowl or baking dish and cover with the buttermilk. Cover tightly with plastic wrap and refrigerate for an hour or up to overnight (I tried both and the overnight soaking yielded knee-bucklingly tender chicken).
While the chicken soaks, get everything ready: combine the flour, cayenne, and 1 tsp. each of salt and pepper in a wide, shallow. Mix well and set aside.
Whisk together the rice vinegar, mayonnaise, sugar or honey, Sriracha and salt and pepper to taste. Set aside.
In a mixing bowl, toss together the cabbage, onion, carrot and cilantro. Pour the dressing over the mixture and toss well. Refrigerate until ready to use.
Once the chicken has finished soaking, remove it from the buttermilk and place it on a clean plate. Sprinkle generously with salt and pepper.
Place the soaked chicken and the prepared flour mixture next to the stove.
Prepare the oil by pouring about 1” of oil into a large frying pan. Heat over medium-high heat until oil becomes very viscous and begins to bubble.
To make the chicken, dredge a piece of the chicken in the flour mixture, shake off the excess and carefully drop the chicken into the hot oil. Fry the chicken in small batches for 2-3 minutes on each side, or until golden-brown and crispy, using tongs to flip. Drain on paper towels and sprinkle just-fried chicken lightly with salt.
To assemble the sandwiches, split the rolls and top the bottom halves with a few pieces of chicken. Top with a heaping pile of slaw and a few slices of jalapeño. Serve immediately.
Makes 2 large sandwiches or 4 small sandwiches.